Flourless Peanut Butter Oatmeal Cookie (Single Serving)
This Flourless Peanut Butter Oatmeal Cookie is a perfect after dinner treat or healthy breakfast recipe. Made from a few simple ingredients and perfectly portioned for one serving, this healthy gluten free cookie recipe is guaranteed to be a favorite.
Soft enough to enjoy with a spoon but sturdy enough to pick up and eat, this healthy cookie recipe checks all the boxes.
Imagine warm and gooey baked oats mashed up with a healthy chocolate chip cookie. You really get the best of both worlds with this healthy cookie recipe. It’s so good you might even want to enjoy it for breakfast!
If you love cookies, give my Chocolate Chip Cookies or Ginger Snap Cookies (Dan’s favorite) a try!
Ingredients Needed for Flourless Peanut Butter Oatmeal Cookies
Dry Ingredients
Oats – This recipe calls for old fashioned whole grain rolled oats. DO NOT use instant oats or quick cooking oats.
Chocolate Chips – This recipe calls for a few chocolate chips. I like using semi-sweet mini chips, but you can use whatever you enjoy most.
Wet Ingredients
Smashed Banana – This recipe calls for smashed banana. Use the back of a fork to smash the banana until it looks like baby food. Be sure to carefully measure all ingredients to ensure a good outcome.
Milk- This flourless peanut butter oatmeal cookie recipe calls for a touch of milk. I used 2% milk and it worked perfectly.
Peanut Butter – I used Creamy Peanut Butter for this recipe. I did not test Natural peanut butter or any other nut butters. Be careful if using natural peanut butter as the oil tends to separate from the peanut butter, which could change the outcome.
Maple Syrup – This recipe calls for a touch of maple syrup for sweetness.
How to Make Flourless Peanut Butter Oatmeal Cookie (Single Serving)
- Preheat the oven to 350 degrees. And a small piece of parchment paper to a baking tray. Set it aside.
- Smash the banana on a plate using the back of a fork. Add the smashed banana, 2% milk, creamy peanut butter and maple syrup to a bowl. Whisk until well combined. Fold in the rolled oats and mini chocolate chips and until well coated.
- Let this mixture rest for 3-5 minutes before adding it to the parchment paper. Scoop onto the parchment paper and use the back of the spoon to gently shape into a round cookie.
- Bake for 10-12 minutes. (For a softer baked oats texture bake for 10 minutes for a firmer cookie texture bake for 12 minutes.)
- Finish with a pinch of Maldon flaky sea salt. Option to enjoy warm with a spoon or let the cookie rest for 5-10 minutes to be able to pick it up and enjoy on the go! Either way its delicious!
How to Store
These cookies are best enjoyed immediately. However, if you must store it, cover the cookie in an airtight container and store in the refrigerator for up to 1 day. Bananas spoil quickly, so do not store your baked cookie for too long.
Option to reheat in the microwave until warmed through.
Frequently Asked Questions
What’s the best way to enjoy this flourless peanut butter oatmeal cookie? Enjoy this cookie as a single serving dessert. Enjoy warm with a scoop of ice cream or enjoy it as is.
Option to make this healthy cookie for breakfast too! Oats, banana, 2% milk, creamy peanut butter, and maple syrup are healthy ingredients and make a suitable breakfast recipe.
Can I use Natural Peanut Butter? I did not test any other peanut butter than creamy Skippy brand. Creamy peanut butter works best. The oil in natural peanut butter typically separates, which can change the outcome of the cookie.
Is it OK to use honey instead of maple syrup? Honey should work fine as a swap for the maple syrup.
Can I use instant or quick oats? No, instant or quick oats will yield a mushy cookie.
Can I prep the batter ahead of time? No, bananas will brown as they are exposed to oxygen. They will also change flavor overtime. It is best to make and enjoy this recipe in one sitting.
Is it OK to double the recipe? I would advise against making a double batch in the same container. It can be hard to divide the batter evenly, which could yield a cookie that is too soft or a cookie that it too firm.
Flourless Peanut Butter Oatmeal Cookie (Single Serving)
Equipment
- 1 baking tray with parchment
Ingredients
- 3 tablespoons whole grain rolled oats
- 2 tablespoons smashed banana
- 1 tablespoon creamy peanut butter
- 1 teaspoon maple syrup
- 2 teaspoons 2% milk
- pinch semi sweet mini chocolate chips, to taste
- pinch flaky sea salt, Maldon
Instructions
How to Make Flourless Peanut Butter Oatmeal Cookie (Single Serving)
- Preheat the oven to 350 degrees. And a small piece of parchment paper to a baking tray. Set it aside.
- Smash the banana on a plate using the back of a fork. Add the smashed banana, 2% milk, creamy peanut butter and maple syrup to a bowl. Whisk until well combined. Fold in the rolled oats and mini chocolate chips and until well coated.Let this mixture rest for 3-5 minutes before adding it to the parchment paper. Scoop onto the parchment paper and use the back of the spoon to gently shape into a round cookie.
- Bake for 10-12 minutes. (For a softer baked oats texture bake for 10 minutes for a firmer cookie texture bake for 12 minutes.)Finish with a pinch of Maldon flaky sea salt. Option to enjoy warm with a spoon or let the cookie rest for 5-10 minutes to be able to pick it up and enjoy on the go! Either way its delicious!
Notes
These cookies are best enjoyed immediately. However, if you must store it. Cover the cookie in an airtight container and store in the refrigerator for up to 1 day. Bananas spoil quickly, so do not store your baked cookie for too long. Option to reheat in the microwave until warmed through.
