Say hello to these incredible Oat Cookies! These tasty cookies are incredibly simple to make with just three ingredients you likely already have at home. With only about 5 minutes of prep, they’ll be in the oven and ready to eat in under 25 minutes.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Oat Cookies
- Substitutions
- Variations
- How to make Oat Cookies
- Leftovers
- Recipe FAQs
- More Oatmeal Recipes
- Oat Cookies Recipe
Why this recipe works
These wholesome oat cookies are a crowd-pleaser and work especially well for those following limited diets. The recipe is naturally gluten-free (when using certified GF oats), dairy-free, vegan, and uses ripe bananas as a natural sweetener.
Because the recipe is so versatile, the cookies are great for breakfast, a lunchbox snack, or a simple dessert. They’re easy enough for kids to help make, and the hands-on process makes baking with children fun and rewarding.
Ingredients to make Oat Cookies
- Ripe bananas – the riper the banana, the more natural sweetness and better texture.
- Peanut butter – the flavour base. Crunchy or smooth both work; choose your preference or a nut-free alternative if needed.
- Oats – rolled oats are ideal, but old-fashioned, quick, or instant oats can also be used. For gluten-free needs, use certified gluten-free oats.
See the recipe card below for exact quantities.
Substitutions
- Bananas: If you can’t use bananas, try unsweetened applesauce as a substitute (texture and sweetness will vary).
- Peanut butter: Any nut or seed butter (almond, cashew, sunflower seed butter) can replace peanut butter—choose based on preference or allergies.
- Oats: Substitute buckwheat flakes for a different gluten-free option, or use a mix of oats and seeds for extra crunch.
Variations
- Kid-friendly: Fold in chocolate chips or chunks to make simple chocolate chip oat cookies that kids will love.
- Deluxe: Add seeds, a splash of vanilla extract, orange zest, a pinch of sea salt, dried fruit like raisins, or hemp seeds for added flavour and texture.
How to make Oat Cookies
Step 1: Preheat the oven to 180°C (360°F). Peel and mash the ripe bananas in a large bowl until smooth.
Step 2: Add the oats and peanut butter to the mashed bananas and stir to combine.
Step 3: Mix until the mixture is sticky and well combined. If it feels too wet, add a little more oats; if too dry, a touch more mashed banana or peanut butter will help.
Step 4: Shape the mixture into six balls (or use a cookie scoop) and place on a baking sheet lined with parchment paper. Flatten each ball with a fork into a cookie shape. Bake at 180°C (360°F) for about 20 minutes until the edges are golden but the centers remain soft. Let cool for 5–10 minutes before serving to firm up.
Leftovers
Once cooled, store the cookies in an airtight container at room temperature for up to 2–3 days. For longer storage, freeze them in a sealed container and thaw naturally or briefly warm in the microwave when ready to eat.
Recipe FAQs
Yes. Bake, cool completely, then freeze in an airtight container. Thaw at room temperature or warm briefly in the microwave.
Absolutely. Any nut or seed butter works well. For nut allergies, try sunflower seed butter or tahini.
Wait about 5–10 minutes after baking so the cookies can set and achieve a chewier texture.
More Oatmeal Recipes
- Breakfast Banana Bars
- Banana Oat Pancakes
- Baked Oats
- Overnight Protein Oats
- Oat Crumble Topping
- Chocolate Flapjacks
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Oat Cookies
Equipment
-
large mixing bowl
-
fork
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baking tray
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parchment paper
Ingredients
- 2 ripe bananas, mashed
- 125 g oats, (about 1.5 cups)
- 65 g peanut butter, (crunchy or smooth, ~¼ cup)
Instructions
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Preheat your oven to 180°C (360°F). Peel and mash the bananas in a large bowl with a fork.
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Add the oats and peanut butter to the bowl and mix until combined.
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Stir until the mixture is sticky and holds together—adjust with more oats or banana if needed.
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Divide into six portions, roll into balls or use a scoop, place on a lined baking sheet, and flatten with a fork. Bake for about 20 minutes until golden at the edges.
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Allow cookies to cool for 5–10 minutes so they firm up before serving.
Notes
Substitutions & Variations: See suggestions above for easy swaps and add-ins.
To store: Keep at room temperature in a sealed container for up to 2–3 days.
To freeze: Bake, cool, then freeze in an airtight container for longer storage.
Tip 1: Either smooth or crunchy peanut butter works.
Tip 2: Let cookies cool 5–10 minutes to firm up for the best chewy texture.
Nutrition
