These gluten free cookies are so easy to make and just might be devoured in minutes. Serve as a dessert or nutritious snack.
These cookies are BANANAS
Do you guys remember when that was THE song? I just googled it because I thought it was a popular song, liiiike, maybe 2 years ago? IT WAS in 2004! Ummmmm. When I was 14! 14 YEARS AGO. Did I just make you feel REAL OLD? Good. Join the club.
I’m slowly extending a hand full of healthy, easy peanut butter oatmeal banana cookies, wondering if you will gladly TAKE ONE (or 6).
Especially because, uhhh, these are SUPER healthy, gluten free cookies that just so happen to be vegan friendly and ONLY require 5, super-easy-breezy (not like Covergirl) pantry-essential ingredients.
How to make these cookies in 3 easy steps:
1. Mix SUPER RIPE mashed bananas (the spottier, the better) with creamy swirls of lusciously-addicting peanut butter and introduce it all to a little sweet coconut sugar BLISS.
2. Add QUICK COOKING, not old fashioned, oats and peanuts. <– CRUNCHY SALTY YUMS. Stir it all up GOOD.
3. Scoop and BAKE.
Side note: the salt is NOT missing from the recipe by accident. DO NOT ADD ANY. Otherwise it climbs on top of the salty, roasty-toasty peanuts and hits your taste buds with a punch of overly salty BADNESS.
You’ve been warned.
Back to healthy oatmeal cookies.
Do you see all the healthy, wholesome, whole grain ingredients? These good-for-you little bites of yumminess could double up as dessert OR BREAKFAST.
Add them to the list of breakfast cookies with apples and raisins, healthy blueberry muffin breakfast cookies and healthy oatmeal breakfast cookies with granola and you’ve PREE MUCH got cookies for breakfast ALL WEEK LONG.
Need more gluten free cookie recipes? Check them out here.
- 1 Cup Banana, mashed (240g or about 2 very large bananas)
- ½ Cup Creamy natural peanut butter + additional for drizzling, if desired
- ¼ Cup Coconut sugar
- 1 Cup + 2 Tbsp Quick-cooking oats (not rolled) , packed (gluten free if needed - 115g)
- ¼ Cup Roasted, salted peanuts, roughly chopped
- Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
- In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
- Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky - this is normal.
- Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about ½ inch thick, making sure to pack the edges together so the cookies hold their shape.
- Bake until the edges are golden brown and the top feels set and springy - about 25-30 minutes. Let cool on the pan completely.
- Drizzle with peanut butter, if desired, and DEVOUR!