Peanut Butter Banana Cookies

Name: Peanut Butter Banana Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 14 cookies
Ingredients: 3 small very ripe bananas; ½ cup natural peanut butter, salted; 1 ½ cups rolled oats; 2 to 3 tablespoons oat flour or your flour of choice; 2 tablespoons sugar, optional; ¼ cup dairy-free chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
14 cookies
Calories
125 kcal
Course
Dessert, Snacks
Cuisine
American, Vegan

Peanut Butter Banana Cookies

Finn Russell

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Easy 5-ingredient peanut butter banana cookies are naturally sweet, chewy, nutty, and healthy enough to enjoy anytime! Vegan, gluten-free, and ready in 30 minutes. For a nut-free treat use sunflower seed butter instead of peanut butter.

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Ingredients

Servings

3 small very ripe bananas should yield 1 cup mashed
½ cup natural peanut butter, salted or add a generous pinch of salt if your PB is unsalted
1 ½ cups rolled oats certified GF if needed
2 to 3 tablespoons oat flour or your flour of choice
2 tablespoons sugar, optional see Notes
¼ cup dairy-free chocolate chips

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Instructions

Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
Peel the bananas and place in a large mixing bowl. Mash with your hands or a fork. Add the peanut butter and stir to combine.
Add the oats, 2 tablespoon flour, and sugar, if using, and mix well. The dough will be moist and tacky, but if it seems too wet, add another spoonful of flour. Fold in the chocolate chips.
Using a tablespoon or large cookie scoop, measure out 2 tablespoon dough per cookie. Use your palms to roll into a ball, then flatten into shape. Tip! When forming the cookies, try to arrange the chocolate chips near the tops of the cookies and not too close together. This helps the mixture hold together and ensures tasty chocolate in each bite!
Place on the prepared baking sheet (the cookies won't spread in the oven). Bake for 9 to 11 minutes or until the cookies appear lightly set and golden. Cool on the baking sheet.

Notes

Sugar - initially I wanted to keep the recipe very simple and "no sugar added." But the first test batch sweetened only with bananas was a bit bland for us. If you prefer less-sweet desserts and/or avoid sugar, feel free to leave it out.
Variations - try them with spices, other nut/seed butters, chopped nuts, or dried fruit.
Store - the cookies are fairly moist, so I like to store them in the refrigerator. Place in an airtight container and store for up to 5 days. Or place in a freezer-safe container and freeze for up to 2 months.

Nutrition Information

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Serving 1cookie Calories 125kcal (6%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 40mg (2%) Fiber 2g (8%) Sugar 7g (14%)