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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