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Peanut Butter Oatmeal Cookies

Prep Time: 15 minutes    Bake Time: 15-20 minutes              Makes: 24 cookies


  • ¾ cup natural peanut butter (no sugar added)
  • 1 flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, let sit 5 minutes)
  • 1/3 cup raw, local honey
  • 1 small ripe banana, mashed
  • 1 ¾ cup gluten-free rolled oats
  • 1 cup gluten-free oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon natural vanilla
  • 2 teaspoons unsweetened almond milk (or non-dairy milk of choice)


  1. Preheat oven to 350oF. Line 2 baking sheets with parchment paper.
  2. Combine oats, oat flour, baking soda, baking powder, and salt.
  3. Combine peanut butter, vanilla, honey, and banana. Stir until mixture comes together. Stir in flaxseed egg. Stir in dry ingredients. Add almond milk to loosen up cookie dough. Stir until combined.
  4. Place 1 spoonful of dough onto cookie sheet. Wet fingers and press cookies down. Bake for 15-20 minutes or until slightly crispy and golden brown. Store in air-tight container up to 1 week.

IBD-AID Phases 2 and 3 (as tolerated).

Recipe and Image Credit: Rene Maserati