Banana Oatmeal Peanut Butter Cookies
User Reviews
5
Banana Oatmeal Peanut Butter Cookies
Description
The recipe combines mashed ripe bananas with creamy peanut butter, maple syrup, old fashioned oats, and dark chocolate chips. Mixing these ingredients forms a thick dough that is portioned and flattened before baking. The cookies maintain their shape without spreading, baking to a soft set with lightly golden edges. The oats provide chewiness while the banana and peanut butter contribute moisture and richness.
The flavors blend natural banana sweetness with peanut butter’s creaminess and the added chocolate for bursts of extra richness. Maple syrup is used to control sweetness but can be substituted or omitted to adjust sugar level. The use of old fashioned oats is favored for texture over quicker oats.
These cookies are convenient for room temperature storage up to two days and keep longer refrigerated or frozen. They are suitable for a handheld snack or light dessert and can be adapted with alternative nut butters or sweeteners if desired.
To maintain freshness, store them covered and consume within a few days at room temperature due to the banana content. Refrigeration extends their shelf life up to five days, and freezing is possible for up to two months.
Ingredients
- 1 cup banana about 2 large bananas, mashed
- ½ cup peanut butter creamy
- 1 tbsp pure maple syrup
- 2 cups old fashioned oats gluten free
- ⅓ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add bananas to bowl and mash completely.
- Then, add in all remaining ingredients. Stir to combine.
- Use cookie scoop to drop balls of dough onto parchment paper. Flatten cookies with fingers or spatula. They should be about 2 inches in diameter and ½ inch thick. They do not spread while baking.
- Bake for 8 to 9 minutes or until middles of cookies are set. They will start to turn a light golden color.
- Finally, remove from oven. Allow them to cool on pan for 5 minutes before carefully transferring to a cooling rack.
Notes
- Use ripe bananas fully mashed for best flavor and texture.
- Old fashioned oats give the best texture; quick oats are not recommended.
- Cookies do not spread, so flatten before baking to shape them.
- Store covered at room temperature for up to 2 days, or refrigerate up to 5 days; freeze for up to 2 months for longer storage.
- Maple syrup is optional and can be replaced with honey or omitted for less sweetness.
- Use natural creamy peanut butter containing only peanuts and salt for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
