PB & J Healthy Oatmeal Cookies

Made with just four simple ingredients—ripe bananas, quick oats, peanut butter and reduced-sugar jelly—these PB & J Healthy Oatmeal Cookies are a warm, wholesome twist on classic peanut butter and jelly flavors. They’re inspired by a minimalist healthy cookie recipe and are intended to be enjoyed warm from the oven for the best chewy texture and nostalgic taste.

These cookies are one of my go-to recipes whenever bananas get too ripe. The natural sweetness of overripe bananas is the primary sweetener, so the riper the bananas, the better the flavor and texture. Unlike a crisp dessert cookie, these are moist and chewy—almost like a portable banana-oat muffin top—that taste best warm. They make a satisfying afternoon snack, a quick breakfast option with a cup of coffee, or a healthier treat for kids’ lunchboxes.

Why this recipe works

The recipe relies on ripe bananas and quick oats for structure and sweetness, and peanut butter for richness and protein. A small dollop of reduced-sugar jelly on top adds that familiar PB&J finish without overwhelming the cookie. With only four ingredients and no added sugar or eggs, these cookies are quick to prepare, easy to customize, and naturally gluten-free when you use certified gluten-free oats.

Ingredients

2 medium ripe bananas, mashed
1 cup uncooked quick oats* (use certified gluten-free oats if needed)
2 tablespoons chunky peanut butter (for texture, but smooth works too)
4 teaspoons reduced-sugar jelly (to top the cookies)
*Tip: Bob’s Red Mill quick oats or another certified gluten-free brand will keep this recipe gluten-free.

Yield and serving size

Makes about 16 small cookies. Yield: 8 servings. Serving size: 2 cookies. These counts are approximate depending on exact portion size.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with a Silpat or parchment paper.
In a medium bowl, mash the bananas until mostly smooth. Stir in the peanut butter until combined and the mixture is even in color and texture.
Add the quick oats and mix until the oats are fully incorporated and the batter holds together.
Drop the batter onto the prepared baking sheet by tablespoons (each scoop a little more than level). You should get roughly 16 cookies. Use the back of the spoon to make a slight indent in the center of each cookie.
Bake for about 15 minutes, or until the cookies turn a light golden color on the edges. Remove from the oven and place about 1/4 teaspoon of reduced-sugar jelly into the indent of each cookie.
Allow the cookies to cool briefly on the baking sheet for a few minutes, then transfer to a wire rack or serve warm for the best chewy texture.

Nutrition (approximate)

Per serving (2 cookies): Calories 91; Carbohydrates 15 g; Protein 2.5 g; Fat 3 g; Fiber 2 g; Sugar 5 g; Sodium 19 mg. Nutrition will vary with specific ingredients and portion sizes.

Variations and tips

Chocolate chips: Stir in a small handful of dark or semi-sweet chocolate chips for a banana-chocolate version.
Walnuts or pecans: Fold in chopped walnuts or pecans for a banana bread–like flavor and extra crunch.
Nut butter swaps: Almond butter or sunflower seed butter can be substituted if you prefer or need a nut-free option.
Smaller batch: If you want fewer cookies, halve the recipe and bake the same way.
Texture note: These cookies are intentionally soft and chewy rather than crisp. For a firmer cookie, reduce the banana slightly or press the cookies flatter before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze in a single layer on a baking sheet, then transfer to a sealed bag for up to 1 month. Reheat gently in a low oven or microwave for a warm, freshly baked feel.

Last step

If you make these PB & J Healthy Oatmeal Cookies, please consider leaving a rating or comment to share how they turned out for you. Feedback helps improve recipes and makes it easier for others to discover simple, healthy treats.