Name: Sugar-Free Oatmeal Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 large overripe bananas, thoroughly mashed (Ripe means brown-speckled — the sweeter, the better.); 1/3 cup creamy peanut butter (Room temperature helps mixing.); 1/2 teaspoon vanilla extract; 1 3/4 cups old-fashioned rolled oats (Don’t substitute instant if you want the best texture.); 1/4 cup sugar-free chocolate chips or cacao nibs (Choose chips sweetened with stevia or erythritol for a truly sugar-free cookie.)

I’ve made these sugar-free oatmeal peanut butter cookies more times than I can count when I want an easy, wholesome treat that doesn’t rely on refined sugar. They’re chewy, naturally sweetened by overripe bananas, and ready in under 30 minutes — perfect for school lunches, a quick snack, or when you want something comforting without the sugar rush. If you like simple three-ingredient bakes, you might also enjoy my take on 3-ingredient shortbread cookies for another no-fuss option.

Why you’ll love this dish

This recipe hits several sweet spots: it’s fast, budget-friendly, and uses pantry staples. Overripe bananas do the heavy lifting as a natural sweetener and binder, creamy peanut butter adds protein and richness, and rolled oats provide structure and fiber. Because there’s no added sugar, it’s a better option for folks watching their sugar intake — and it’s a favorite with kids who love the peanut butter-chocolate combo.

“These cookies are a weekday lifesaver — simple to whisk together, naturally sweet, and soft enough my toddler calls them ‘muffin cookies.’” — a regular in my recipe rotation

If you want similarly small-batch, crowd-pleasing cookies for gatherings, check out these easy mini butter cookies for another no-hassle sweet option.

Step-by-step overview

Before you start: you’ll mash bananas, mix in peanut butter and vanilla, fold in oats, stir in sugar-free chips (or cacao nibs), portion into walnut-sized balls, flatten slightly, and bake until the edges just turn golden. Expect about 10–12 minutes in the oven and a short cooling window so the centers set properly.

For another simple three-ingredient approach to quick baked goods, I often refer to straightforward formulas like 3-ingredient buttermilk biscuits to keep prep anxiety low.

What you’ll need

2 large overripe bananas, thoroughly mashed (ripe means brown-speckled — the sweeter, the better)
1/3 cup creamy peanut butter (room temperature helps mixing)
1/2 teaspoon vanilla extract
1 3/4 cups old-fashioned rolled oats (don’t substitute instant if you want the best texture)
1/4 cup sugar-free chocolate chips or cacao nibs (for a truly sugar-free cookie, choose chips sweetened with stevia or erythritol)

Notes and substitutions:

Nut allergy? Use sunflower seed butter (color may darken slightly after baking).
Want a chewier cookie? Replace 1/4 cup oats with 1/4 cup quick oats and briefly pulse old-fashioned oats in a food processor for a finer crumb.
You can swap chocolate chips for chopped unsweetened chocolate or dried fruit if you don’t need completely sugar-free chips.
For a slightly sweeter but still low-sugar version, add 1–2 tablespoons of maple syrup or honey (not sugar-free).

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash the bananas until mostly smooth; a few small lumps are fine.
Stir in the peanut butter and vanilla until the mixture is homogenous.
Add the rolled oats gradually and stir until the dough holds together and can be scooped.
Fold in the sugar-free chocolate chips or cacao nibs.
Scoop walnut-sized portions of dough and roll them into balls with your hands.
Place the balls on the prepared sheet about 1½ inches apart and press each gently to flatten slightly.
Bake for 10–12 minutes, watching for lightly golden edges — don’t overbake or they’ll dry out.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are versatile: serve warm with a smear of extra peanut butter, pair with unsweetened Greek yogurt for a protein-rich snack, or tuck one into a lunchbox beside apple slices. They also play nicely with a mug of black coffee or a cinnamon-spiced latte. If you’re assembling a small dessert plate, pair them with a scoop of vanilla or coconut ice cream and a sprinkle of cacao nibs for texture. For a cozy weeknight dessert spread, balance them with a savory dish like this autumn dinner with sausage pasta.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture.
Refrigerator: Keep for up to 1 week; the fridge firms them up and can help if your house is very humid.
Freezer: Lay cookies in a single layer on a tray to flash-freeze, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5–8 minutes.
Reheating: Warm a cookie for 10–15 seconds in the microwave or 4–6 minutes at 300°F (150°C) in the oven to regain that fresh-baked softness.

Food safety note: cool completely before storing to prevent condensation and sogginess.

Pro chef tips

Use ripe bananas: the sweeter and softer the banana, the less work you’ll need to make a cohesive dough.
Measure oats by weight (1 3/4 cups ≈ 175 g) for consistency, especially if you bake often.
Don’t overmix: once the oats are integrated, stop. Overworking the dough can make cookies dense.
If your dough is too wet, add a tablespoon of oats at a time until scoopable; too dry — add a teaspoon of milk or another splash of mashed banana.
For uniform cookies, use a small cookie scoop and slightly damp hands when rolling.

Creative twists

Spice it up: add 1/2 teaspoon cinnamon and a pinch of nutmeg for warm flavor.
Oat-chocolate crunch: swap half the chips for chopped roasted peanuts for texture.
Fruit-forward: fold in 2 tablespoons finely chopped dried apricots or unsweetened dried cherries.
Vegan/seed option: use sunflower seed butter and top with a sprinkle of toasted sesame seeds.
Protein boost: add 1–2 tablespoons of vanilla protein powder (reduce oats slightly if needed).

Common questions

Q: Are these cookies truly sugar-free?
A: The cookies contain no added sugar beyond what’s naturally in the bananas. To be completely sugar-free, choose chocolate chips labeled sugar-free (sweetened with erythritol, stevia, etc.) or use cacao nibs.

Q: Can I use quick oats or oat flour instead of old-fashioned oats?
A: Quick oats will work but change the texture — the cookies will be denser and softer. Oat flour will produce a cakier result; if using oat flour, reduce the amount slightly and monitor the dough for moisture.

Q: How many cookies does this recipe make and how long is prep?
A: Expect about 12–16 walnut-sized cookies depending on exact portioning. Prep takes roughly 10 minutes, plus 10–12 minutes baking time.

Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate shaped dough balls for up to 24 hours on the baking sheet covered with plastic wrap, then bake straight from the fridge (add a minute or two to baking time).

Q: Are they gluten-free?
A: Use certified gluten-free oats to make them gluten-free, since cross-contamination can occur with some oat brands.

Conclusion

If you want more peanut-butter-and-oats inspiration, this version is a minimal, sugar-free take that’s hard to beat for busy days. For alternate versions and additional techniques, see Healthy Peanut Butter Oatmeal Cookies – Beaming Baker for a health-oriented spin and Peanut Butter Oatmeal Cookies – PaleOMG for a paleo-style variation.