Mason Jar Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten-Free & Flourless)
These cookies are soft, chewy, and wonderfully indulgent. They have subtle peanut butter flavor with little bursts of chocolate and dried fruit in every bite.
Flourless, dairy-free (if using dairy-free chips), naturally gluten-free, and lower in added sugar than most cookie recipes—much of the sweetness in these Peanut Butter Oatmeal Chocolate Chip Cookies comes from ripe bananas. The riper the better!
And here’s the fun part: the dry ingredients can be layered into a 32-ounce mason jar, making this recipe perfect for gifting or for keeping on your counter so fresh cookies are always within reach. They’re terrific for gift-giving… or devouring yourself!!
Edible gifts are one of my favorite things to give to family and friends (no surprise!) — especially during the holidays, though honestly, homemade cookies work any time of the year as a gift— and it’s my go-to move for last-minute hostess gifts, thank-yous, and “thinking of you” surprises. Always well received!
I also love making “loot jars” or “party favor jars” when I host dinner parties, sending guests home with something sweet to remember the evening. I tuck the baking instructions onto a small note so all they have to do is mix in the wet ingredients and bake!
If baking cookies is your love language, you might also want to check out my Healthy Pumpkin Chocolate Chip Cookies, 3-Ingredient Chocolate Cookies, Skillet Oatmeal Raisin Cookies, and Oatmeal Raisin Cookies, Snowball Coconut Macaroons and Banana Bread Cookies (coming soon OMG!)— all big on comfort and feel-good ingredients.
And if you want to round out your cookie munching experience, I highly recommend sipping on a hot bev, like my Homemade PSL, Spiced Chai, and Snickerdoodle Milk!
Just want a cookie just for you? Try my Single-Serve Jumbo Oatmeal Cookie!
Mason Jar Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten-Free & Flourless)
Ingredients
Dry Ingredients (for cookies or for layering in a jar)
- 2 cups old-fashioned rolled oats, divided
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup dried cherries, cranberries, or raisins
- ⅓ to ½ cup semi-sweet or dark chocolate chips
- Optional add-ins: up to ½ cup chopped walnuts, pecans, or peanuts
Wet Ingredients (you’ll need in addition to the mason jar ingredients for baking)
- 3 ripe bananas, mashed
- ⅔ cup creamy peanut butter
- 1 large egg, lightly beaten (optional)
Instructions
How to layer the mason jar (32-ounce/quart jar)
- Layer the dry ingredients in this order for the best visual impact and to prevent sticking:• 1 cup rolled oats• Brown sugar, cinnamon, and salt• Remaining 1 cup rolled oats• Dried cranberries (or cherries/raisins)• Chocolate chipsGently tap the jar between layers so everything settles nicely.Seal tightly and add a ribbon and tag for an easy, homemade edible gift!
How to make the cookies
- Preheat the oven: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. (you'll need to make this in two batches, 12 per baking sheet)
- Mix the wet ingredients: In a large mixing bowl, combine the mashed bananas, peanut butter, and egg (if using). Stir until mostly smooth (a few banana lumps are perfectly fine).
- Add the dry ingredients: If you’ve prepped a mason jar mix, simply dump the entire jar right into the bowl with the wet ingredients—no separate bowl needed. If not using a jar, stir all the dry ingredients together in a medium bowl first.
- Add dry ingredients into the wet ingredients and stir until everything is evenly combined (I always do dry into wet—this way nothing gets left behind).
- Scoop batter on sheet: I use a 3-tablespoon ice cream scoop to portion the dough onto the prepared baking sheet. This gives you perfectly sized, indulgent cookies every time. Space cookies about 2 inches apart, then gently press each one with the back of a fork to slightly flatten. (These cookies don’t spread much in the oven, so this step helps them bake evenly.)
- Bake: Bake on the middle rack for about 15 minutes, until the tops and sides are set to touch.
- Cool: Let cookies cool on the counter for at least 15 minutes. They’ll continue to firm up as they cool. Dig in!
Loved these! I’m a full-time RVer and have only a microwave/convection oven for baking AND not a lot of space for lots of ingredients. Plus I always seem to have an abundance of very ripe bananas. These turned out perfectly and pleased my oatmeal cookie loving hubby! Thanks so much Joy.
PS: I used monk fruit sugar in place of the white/brown sugar and it worked great for those who might be watching their sugar intake.
Hi Maryanne. We’re thrilled both you and your husband enjoyed the recipe! We’re also fans of monk fruit, so that’s a great swap! Thanks for taking the time to share your thoughts with us!
—Team Joy
What can you use instead of bananas? I’m deathly allergic to bananas!!
Hi Liz, you can swap the bananas for 3/4 cup applesauce!
Can you use PB2 instead of the peanut butter?
Hi Patty! Joy hasn’t tested it out, so she’s not sure how it would turn out with PB2 instead of peanut butter. If you give it a shot, let us know how it turns out. Theoretically, it should work if you reconstitute the equivalent amount of PB2 with the right amount of water. Reconstitute 2 tablespoons of PB2 with 1 tablespoon of liquid to replace 1 tablespoon of peanut butter. Because PB2 lacks the fat content of traditional PB, baked goods can become a bit dry. You may need to add a little extra liquid! — Eliza (Team Joy)
I loved this cookie! I don’t care for banana so I substituted 1 1/2 c unsweetened applesauce as a substitute. Will add less next time in order to make a more firm cookie. This was so yummy with my morning coffee. Thank you Joy!
Cara, the applesauce swap works well…thank you for sharing it! And you’re exactly right: using less will give you a firmer, more classic cookie texture. I suggest using only 3/4 cup next time. I’m so glad you enjoyed it with your morning coffee–that’s the best test there is! 😉