Banana, Peanut Butter and Seed Oat Cookies

By Diana Layton · 2026-10-26

Rated 5 out of 5 from 1 rating

Soft, chewy and packed with wholesome ingredients, these banana oat cookies are naturally sweetened with ripe bananas and maple syrup, with peanut butter for richness, crunchy seeds and delicious dark chocolate chips. Perfect for a nourishing afternoon snack or a little something sweet with your coffee!

Ingredients

• 2 ripe bananas (approx. 200–230g peeled weight)
• 150g rolled oats
• 100g smooth, runny peanut butter
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 3 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 60g dark chocolate chips
• ½ tsp ground cinnamon (optional)
• Pinch of sea salt

Method

1. Preheat the oven to 180°C fan and line a large baking tray with baking paper.
2. Peel the bananas, add them to a large mixing bowl and mash with a fork until fairly smooth.
3. Add the peanut butter, maple syrup and melted coconut oil. Stir until well combined.
4. Add the rolled oats, pumpkin seeds, sunflower seeds, cinnamon and a pinch of sea salt. Mix everything together until evenly incorporated.
5. Fold through the dark chocolate chips, reserving a few to press onto the tops of the cookies if you like.
6. Leave the mixture to rest for 10 minutes, allowing the oats to absorb some of the moisture.
7. Divide the mixture into 12 portions and place them onto the prepared baking tray. Gently flatten each one into a cookie shape, approximately 1–1.5cm thick, as they won't spread much during baking.
8. Bake for 15–18 minutes, until lightly golden around the edges and set in the centre.
9. Leave the cookies to cool on the tray for 5–10 minutes before transferring to a wire rack. They'll firm up slightly as they cool but remain soft and chewy inside.