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I’m making cookies today, and peanut butter is on my mind. I also love a super simple, super quick recipe that I can whip up at any point during the day. Banana Oatmeal Peanut Butter cookies are very similar to the 2 ingredient banana and oats cookies, but much better (in my opinion). Bananas and oats make the perfect base for a peanut butter cookie. And the mini Reeses pieces just make it extra special.

At only 1 point each they definitely are a guilt free treat, and can also work for a quick grab and go breakfast when there is no time in the morning to make anything. Just a few ingredients and a little of your time and you will have these whipped up in no time. If you’re a fan of bananas, oats, and/or peanut butter, this is the best way to eat them. Banana Oatmeal Peanut Butter cookies won’t disappoint!

Three reasons why you need to make this recipe!

The only sugar comes from a tiny topping of Reese’s pieces.

Cookies can be filled with sugar, but not these. One cookie is under 50 calories and only 2 grams of sugar. Normal peanut butter cookies can have over 9 grams of sugar per cookie. The bananas and oats also add fiber to these cookies, so they won’t spike your blood sugar. This a great recipe if you’re on the diabetic’s Weight Watcher program.

It’s quicker and easier than making banana bread.

If you’ve got brown bananas, you may normally turn to making banana bread. But now you have another option. These Banana Oatmeal Peanut Butter cookies use the sweetness of the brown bananas to make a naturally sweet cookie,

It’s as close as you can get to a whole, clean food cookie.

These ingredients are pure and all natural. No artificial flavorings or ingredients you can’t pronounce. No need to search online for random or weird ingredients – just a few bananas, oats, and some peanut butter and you’re good to go. The only processed ingredient is the Reese pieces, but we all need a little fun food in our lives too.

Ingredients you need to make Banana Oatmeal Peanut Butter Cookies:

2 ripe mashed bananas
1/4 cup peanut butter
1/2 cup unsweetened applesauce
1 t vanilla extract
1/2 t cinnamon
1 ⅔ cup quick or rolled oats
2 T mini Reese pieces or peanut butter chips

How to make Banana Oatmeal Peanut Butter Cookies (step by step):

Preheat the oven to 350F.
Mash the bananas with a fork or hand mixer, add the peanut butter, and mix well.
Add the applesauce, vanilla, and cinnamon and continue mixing. Gently stir in the oats.
Drop by the spoonful onto a parchment lined cookie sheet.
Top with mini Reese pieces and bake for about 18-20 minutes. Start checking them around 15 minutes though if you have a hot oven. Ovens can range in temperature, so double check just to be on the safe side.
Let the cookies cool for 5 minutes then transfer to a plate or container.

Makes 28 cookies. Nutrition info for 1 cookie: Calories 46, Fat 2 g, Saturated fat .5 g, Carbs 7 g, Fiber .8 g, Sugars 2.4 g, Sodium 13 mg, Protein 1 g.

WW Points

Mashed bananas 0 points
Peanut butter 13 points
Unsweetened applesauce 0 points
Vanilla extract 0 points
Cinnamon 0 points
Rolled oats 11 points
Mini Reese pieces or peanut butter chips 10 points

1 point per cookie based on the WW app recipe creator.

1pp each cookie

Different ways to change up this recipe:

You can use Lily’s no sugar added chocolate chips if you want to lower the sugar. Lily’s has a peanut butter flavor chocolate chip that would work well.
I used quick oats for this recipe (I like the smaller texture) but if you like rolled or whole oats better, either would work. The only kind that wouldn’t work is steel cut oats. They are just too tough.
Adding a scoop of Snickerdoodle protein powder or vanilla protein powder would be divine – and a little extra protein never hurt!
The sweetness of these cookies will depend on how ripe your banana is. If your bananas aren’t all the way there yet, add a few teaspoons of stevia for added sweetness. It doesn’t affect the point value.

Tips and Tricks for Making Banana Oatmeal Peanut Butter Cookies:

Store them in the fridge in an air tight container for the best results.
If you don’t have bananas or if you’re allergic to them, you could use pumpkin puree instead. But you will definitely need to add a sweetener like Stevia.
Adding pumpkin pie spice instead of cinnamon gives it a great fall flavor – and would work so well with white chocolate chips or butterscotch chips.
If these are really soft when they come out of the oven, make sure to let them cool all the way before removing them from the pan. They will firm up once cooled.
If you don’t have applesauce, you can add extra banana or use pumpkin puree.

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