Mason Jar Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten-Free & Flourless)
You can never have too many cookie recipes, right? These cookies are soft, chewy, and wonderfully indulgent... and make a wholesome bake-at-home treat or a thoughtful edible gift.
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!
Notes
Make It Vegan: Skip the egg. The cookies will be slightly softer but still delicious. Gluten-Free: Use certified gluten-free rolled oats.
Storage:
• Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Cookie dough can be refrigerated for up to 48 hours before baking.
Freezer-Friendly:
• Baked cookies freeze well for up to 3 months.
• Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Gifting Tip: Attach a tag that says: “Mason Jar Banana–Peanut Butter Chocolate Chip Cookies — Just add bananas, peanut butter & 1 egg (optional), then bake!”
Nutrition Information per serving
Serving Size: 1 cookieCalories: 120Carbohydrates: 18gProtein: 3gTotal Fat: 5g— Unsaturated Fat: 3.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 60mgFiber: 2gTotal Sugar: 11g— Natural Sugar: 5g— Added Sugar: 6g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.