Peanut Butter and Banana Oat Cookies
Indulge in the wholesome goodness of Peanut Butter and Banana Oat Cookies—a delightful treat that's healthy enough for breakfast yet satisfying as a snack or dessert! Made with just six simple ingredients, including naturally sweet ripe bananas, creamy peanut butter, and hearty rolled oats, these cookies are a dairy-free, gluten-free option that doesn’t sacrifice flavor. A dash of cinnamon and pure vanilla extract elevate the taste, with the optional addition of dark chocolate chips for extra indulgence. Quick and easy to prepare in under 25 minutes from start to finish, these soft, chewy cookies are perfect for busy mornings, post-workout fuel, or a guilt-free sweet craving. Plus, with no refined sugar and wholesome ingredients, they’re as nutritious as they are delicious!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 120 grams creamy peanut butter
- 150 grams rolled oats
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 50 grams dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the peanut butter and vanilla extract to the mashed bananas, and mix until well combined.
Stir in the rolled oats, cinnamon, and salt. If using, fold in the dark chocolate chips at this stage.
Let the mixture sit for 5 minutes to allow the oats to absorb some of the moisture.
Using a spoon or cookie scoop, drop small mounds of the batter (about 2 tablespoons each) onto the prepared baking sheet.
Flatten each mound slightly with the back of a spoon or your fingers to shape them like cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 64.5 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2640 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
