Photo of several peanut butter oatmeal cookies

My love for all things dessert related just continues to grow stronger. I could probably eat a dessert after every meal of the day. This recipe is perfect for days you want something sweet, but don’t want the calorie overload of a donut, though I won’t lie though…I love donuts despite how horribly unhealthy they are!

I’ve talked about using ripe bananas before, and this recipe uses them again. These bananas had gotten so brown I questioned if it was okay to use them, but they worked perfectly! I love recipes that use brown bananas because I hate wasting them. This recipe is sweetened without the use of refined sugars. All of the sweetness comes from the ripe bananas and the applesauce (unsweetened).

The dairy-free chips on top are optional, but in my opinion they are totally necessary. You only live once, right?  I should be studying for a quiz right now, but was so excited to share my favorite breakfast cookie that I am, once again, procrastinating.


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A not-so-bad dessert cookie that is vegan and perfect for those days when you’re craving something sweet without the added sugar!


  • 2 ripe bananas, mashed
  • ½ cup unsweetened applesauce
  • ⅓ cup organic natural peanut butter
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1½ cups quick oats
  • ¼ cup dairy-free baking chips (minis work best)
  • additional baking chips to sprinkle on top (optional)


  1. Pre-heat oven to 350 degrees.
  2. Mash bananas in a bowl and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
  3. Stir in quick oats and baking chips.
  4. Continue to stir until mixture is combined.
  5. Drop spoonfuls of the mixture on a parchment lined baking sheet. Flatten the spoonfuls slightly and leave about an inch of space between each cookie.
  6. Sprinkle baking chips on top (optional).
  7. Bake for 20-30 minutes at 350 degrees.
  8. Allow cookies to cool and enjoy!