These 5 ingredient Oat, Peanut Butter Banana Cookies could not get any easier. One bowl and 20 minutes and you have perfectly sweet and chewy golden oat cookies with peanut butter and chocolate flavors that are perfect with your morning coffee!
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Making sugar-free cookies can be challenging because achieving the right sweetness, texture, and consistency without sugar requires careful balancing of alternative ingredients.
But I have made alot of healthy cookies, like these Ginger Oatmeal Date Cookies, Peanut Butter Almond Flour Cookies, Chocolate Chickpea Cookies, and Hazelnut Date Cookies. It's definitely possible to make an amazing tasting no added sugar cookie!
No Added Sugar
Using no added sugar chocolate chips means these cookies are sugar free. They're also full of fiber and honestly, I even eat them for breakfast! This is the cookie recipe you need when you're the kind of person who doesn't usually make cookies, because this recipe is so easy and fail proof.
Recipe Highlights
- Just 5 ingredients and each cookie is under 100 calories
- These cookies are very filling and perfect for breakfast!
- Makes 9 generous sized cookies and they keep for a week in the fridge
The Chocolate Chips
The chocolate chips are everything in this recipe. Using sugar free chocolate chips is by far the easiest, but you can also use semi sweet dark chocolate chips or even a sugar free dark chocolate bar chopped roughly into chunks.
At the same time, also don't go overboard on the chocolate otherwise you wont be able to taste the peanut butter and it might make them harder to roll into balls and press out into cookies. Its all about getting the perfect balance of chocolate to peanut butter, to banana for that perfect flavour combination!
Top Tip
The banana you use will make or break the flavours. You MUST use a very ripe banana. Preferably one that has brown spots or marks. Avoid those blemish free ones that feel too firm as they won't have enough sweetness and the texture of the banana will be "stringy" and difficult to mash with a fork.
Ingredients
Crushed Walnuts
It'll take 30 seconds to blitz the walnuts in a processor. Alternatively if you don't have one, put walnuts into a ziplock bag, put a towel on top and bag a with a can to crush the nuts. Takes a little longer but it gets the job done.
How To Make
- Mash a peeled banana in a large bowl.
- Add oats, crushed walnuts, peanut butter, and chocolate chips; mix into a sticky dough.
- Roll the dough into 9 evenly sized balls and place on a lined baking sheet.
- Press each ball into a disc, using your palm or a fork.
- Bake at 180°C (356°F) in a fan oven for 12-14 minutes until golden brown.
Storage
Store oat peanut butter banana cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
These Coconut Jam Drops (aka thumbprint cookies) are also one of my all time favorite "cookies" that I have recreated sugar free because like peanut butter cookies and ANZAC Biscuits, I ate loads of them growing up!
Oat Peanut Butter Banana Cookies
Ingredients
- 1 medium banana (very ripe)
- 2 packets/sachets instant quick oats
- 4 tablespoons crushed walnuts
- 2 tablespoons natural peanut butter
- 3 tablespoon sugar free dark chocolate chips
Instructions
- Mash banana: peel 1 medium banana (very ripe) and break into chunks. Add to a large bowl and use a fork to mash well.
- Add everything else: Add 2 packets/sachets instant quick oats , 4 tablespoons crushed walnuts, 2 tablespoons natural peanut butter and 3 tablespoon sugar free dark chocolate chips. Use a spoon to mix it all together into a sticky cookie dough
- Roll into balls: separate the dough and roll into 9 evenly sized balls. Place onto a baking sheet lined with baking paper. (If hands get sticky, dampen with a little water).
- Press cookies: take each cookie into your palm and gently press into a disc shape, making sure to keep an even thickness. Alternatively you can press the balls with the top of a fork so they flatten, and smooth out and creases with your finger.
- Bake: bake in a fan oven at 180℃ (350℉) for 12-14 minutes until golden brown.
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Kathryn says
These look really good and love that you can just throw it all in the food processor without being too delicate!