peanut butter and banana oat cookies
Last updated: September 2023
With just 5 ingredients, this is one of my most favorite recipes for a snack or breakfast for at-home, on-the-go, or the lunchbox! It’s perfect to make ahead and freeze for busy weeks and use up those browned bananas and my little one LOVES these. I also love that I can make a healthier cookie without all the butter, sugar, etc. from your typical cookie recipe. The ingredients here are simple, flavorful, and make for a healthier chocolate chip cookie for your kids.
INGREDIENTS
2 mashed ripe bananas (about 1 cup)
1/4 cup creamy peanut butter
1 cup old fashioned/rolled oats
1/4 tsp cinnamon
1/4 tsp vanilla extract
Handful of chocolate chips (about 1/4 cup)
DIRECTIONS
Preheat oven to 350F
Mash bananas well in bowl (ripeness of bananas in this recipe is key for sweetness)
Add peanut butter (you can microwave for 15-20 seconds before to make it softer in texture, if needed)
Toss in cinnamon, vanilla, and chocolate chips
Scoop batter with cookie scoop (option to slightly flatten with back of spoon)
Bake for 10-12 minutes until slightly golden
RECIPE VARIATIONS/SUBSTITUTIONS
Peanut Butter: To make this recipe nut-free, you can totally omit the peanut butter. I haven’t tried swapping with a non-nut butter alternative yet but I have tried these with almond butter and the verdict: not the same. So that said, I recommend you try my very similar Banana Oat Cookies recipe with all the same ingredients and goodness, minus the peanut butter!
Cookie Shape: Using a cookie scoop, you can make the shape of this recipe into a ball-like shape, form into a cookie shape with your hands, or flatten the tops with spoons after scooping. Regardless, note that this isn’t a cookie that will change shape and flatten out during baking — it will typically hold it’s shape that you see when you place them in the oven.
Add-Ins: There are several fun options for add-ins here! Some include:
Chocolate chips
Blueberries
Finely shredded carrot
Raisins
Sprinkles (to make them “confetti” cookies)
NOTES
Depending on your peanut butter’s consistency, you may need to microwave for 5-10 seconds to get it a little softer for the cookie mixture. I typically keep our PB in the fridge and to soften it a little bit first, I’ll microwave or set out at room temperature for a few hours before I make the recipe.
Store in fridge for up to 5 days, freeze for up to 3 months (both in air-tight containers)
Option to slightly pulse the oats in food processor to get a finer texture before adding to cookie mixture.
Instead of chocolate chips, you could do blueberries, nuts, raisins, etc. here! Whatever you like best.
Option to shred a handful of carrot into this recipe for added nutrition, as well as sprinkling in some superseed boosters like milled chia seeds or milled flax seeds.
These cookies won't flatten when they bake so you can leave them in the cookie scooper shape or flatten with a spoon! Either will work - if you flatten, you'll likely bake for 10 minutes since they'll be a little thinner.
You can serve these cold from fridge or slightly warmed for no more than 10 seconds in microwave.
I haven't tried this recipe with another nut butter or nut butter alternative just yet but will update when I do!
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5-Ingredient Peanut Butter & Banana Oat Cookies
Ingredients
Instructions
Notes
- Store in fridge for up to 5 days, freeze for up to 3 months (both in air-tight containers)
- Option to slightly pulse the oats in food processor to get a finer texture before adding to cookie mixture.
- Instead of chocolate chips, you could do blueberries, nuts, raisins, etc. here! Whatever you like best.
- Option to shred a handful of carrot into this recipe for added nutrition, as well as sprinkling in some superseed boosters like milled chia seeds or milled flax seeds.
- These cookies won't flatten when they bake so you can leave them in the cookie scooper shape or flatten with a spoon! Either will work - if you flatten, you'll likely bake for 10 minutes since they'll be a little thinner.
- You can serve these cold from fridge or slightly warmed for no more than 10 seconds in microwave.
- I haven't tried this recipe with another nut butter or nut butter alternative just yet but will update when I do!
