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Sugar-Free Oatmeal Peanut Butter Cookies

These chewy, sugar-free oatmeal peanut butter cookies are naturally sweetened with overripe bananas and are perfect for a quick snack or school lunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

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

Notes

Store cooled cookies in an airtight container for up to 3 days. For longer storage, keep in the refrigerator for up to 1 week or freeze for up to 3 months. Allow cookies to cool completely before storing to prevent condensation and sogginess.