For some time now, whenever I have a ripe banana I spend 5 minutes and bake in the air fryer these delicious cookies made with rolled oats and peanut butter, egg-free and with no added sugars. They’re really easy to make and are vegan. If you make them with buckwheat flakes they will also be gluten free. If you like these ingredients you absolutely must try them!
This recipe yields 9 cookies of about 1 Weight Watchers point each, although it depends on how large you make them of course. They are delicious straight out of the oven and after cooling as they become more crisp. They will keep for several days if stored in a closed container but the aroma fades because they contain very little fat. I recommend reviving their crispness for a few minutes in the air fryer. But even if you don’t, they’ll still be great.
I found a very quick way to make 9 cookies of roughly the same size. You’ll need a silicone spatula and a sheet of parchment paper or a silicone liner cut to fit your air fryer basket. Let’s see how to prepare them!
Some other recipes you might be interested in:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 17 Minutes
- Portions: 9 cookies
- Cooking methods: Oven, Air Fryer
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 3/4 cup whole rolled oats (use buckwheat flakes if you are gluten intolerant)
- 1 tbsp peanut butter (click the link to make it at home)
- 1 banana (medium-large and ripe)
- 1 pinch salt
- Total points = 9 WW points
- Points per cookie = 1 WW point
Tools
- Bowl
- Spatula
- Air fryer parchment paper
- Air fryer
- Cooling rack
Steps
Mash the banana with a fork, add the peanut butter and the pinch of salt and mix well.
Now add the rolled oats or whole buckwheat flakes and mix very well so you have a well combined, compact dough.
At this point you can either divide the dough into 9 equal portions and place them on the parchment paper, flattening each cookie, or spread it on the parchment and divide it into 9 equal pieces with the spatula as I do. I cut a silicone mat to the shape of the basket base.
Of course you can divide it into fewer portions for larger cookies or into more portions for smaller cookies. I sometimes divide it into 12 pieces using this method.
Place the parchment with the cookies inside the air fryer basket and cook as follows:
– 10 minutes at 320°F
– flip them and remove the parchment (just flip the parchment itself in the basket and they will detach easily).
– 7 minutes at 320°F
Bake the cookies in a preheated oven at 356°F for about 20 minutes, turning them halfway through.
When finished, let the cookies cool on a cooling rack.
Here are the oat and peanut butter cookies baked and cooled—tempting, right? They are super quick to make: even a novice cook can make them without risk of error!
And what a wonderful aroma comes from the air fryer! To be honest they are great warm—you’ll have noticed I really like them. And even cold the next day when they’re less crisp, they remain delicious! Make them and let me know if you liked them…
Enjoy!
by Giovanna Buono
Storage
They can be stored in a closed container at room temperature for a few days. But, as already mentioned, these cookies are very crisp for a few hours then tend to become softer. I like them either way, but if you want to make them crispy again it’s best to put them back in the air fryer at 392°F for a couple of minutes.
Are rolled oats gluten free?
No, not all of them are, because they are often produced in facilities where products containing gluten are also processed. So you must make sure to buy oats certified for celiacs. If you don’t have issues with gluten you can use any supermarket product.
