Chewy, satisfying, and naturally sweet, these Oats & Peanut Butter Cookies are your go-to fix when you want something indulgent without crashing your blood sugar. They’re loaded with fiber, healthy fats, and just the right amount of natural sweetness to keep you fueled and focused.

Oats provide slow-digesting carbs and gut-friendly fiber, while peanut butter brings protein, sustained energy, and a dose of healthy fat. These cookies come together in one bowl, no fancy equipment, and no refined flour — just real food that feels like a treat.

These aren’t cheat-day cookies. They’re fuel-on-purpose.

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Ingredients

• 1 cup rolled oats
• 1/2 cup natural peanut butter (no added sugar or oils)
• 1 ripe banana, mashed
• 1/4 cup maple syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips or cacao nibs (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a medium bowl, mash banana and mix in peanut butter, syrup, and vanilla until smooth.
3. Stir in oats, cinnamon, salt, and optional chocolate chips.
4. Scoop into small balls, flatten slightly on baking sheet.
5. Bake for 10–12 minutes or until lightly golden on edges. Let cool before eating.

Quick FAQ

Are they good post-workout?
Yes — the mix of carbs, fat, and a little protein makes them great for recovery, especially when you add protein on the side.

Can I make them nut-free?
Swap peanut butter for sunflower seed butter or tahini for an allergen-friendly version.

How long do they keep?
Up to 5 days in an airtight container at room temp, or freeze for longer storage.

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