Soft, filling, and incredibly easy oatmeal cookies with no added sugar and no flour. Ripe banana provides natural sweetness, while peanut butter gives them a rich flavor and a satisfying texture.

Perfect for breakfast, a lunchbox treat, the office, or a quick snack during the day.

Prep Time: 10 minutes
Baking Time: 12–15 minutes
Makes: 12–14 cookies

Ingredients

• 2 large, very ripe bananas
• 120 g peanut butter
• 160 g rolled oats
• 1 tsp Ceylon cinnamon
• 1 tsp natural vanilla extract or vanilla paste
• 1 pinch of salt
• 30 g walnuts or almonds, roughly chopped, optional
• 20–30 g no-added-sugar chocolate chips, optional

Method

Step 1
Preheat the oven to 180°C and line a baking tray with parchment paper.

Step 2
Mash the bananas thoroughly with a fork until almost smooth and creamy.

Step 3
Add the peanut butter, vanilla, and cinnamon, and mix until well combined.

Step 4
Add the rolled oats and salt. If desired, stir in the chopped walnuts or almonds and the chocolate chips.

Let the mixture rest for about 5 minutes so the oats can absorb some of the moisture.

Step 5
Take about one heaped tablespoon of the mixture at a time, shape into cookies, and place them on the baking tray. Gently flatten each cookie with your fingers, as they will not spread much during baking.

Step 6
Bake for approximately 12–15 minutes, or until the edges are lightly golden.

Allow the cookies to cool for a few minutes before transferring them to a wire rack.

Extra Tip

The riper the bananas, the sweeter the cookies will be, without the need for added sugar or sweeteners.

For extra flavor, you can also add a pinch of nutmeg or cardamom.