Banana Oat Peanut Butter Cookies
Quick, healthy cookies made with overripe bananas, rolled oats, and peanut butter, perfect for snacks or breakfast on-the-go.
Ingredients
Main Ingredients
- 2 large overripe bananas (about 1 cup mashed) Riper bananas yield sweeter cookies.
- 1 cup creamy or chunky peanut butter Natural peanut butter yields softer cookies.
- 1.5–2 cups rolled oats Old-fashioned oats give the best texture.
- 1 tsp vanilla extract Optional for added flavor.
- 0.5 tsp ground cinnamon Optional for added flavor.
- 0.25 cup mix-ins (dark chocolate chips, chopped nuts, raisins) Optional.
- pinch salt Only if peanut butter is unsalted.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- In a large bowl, mash the bananas thoroughly with a fork until mostly smooth.
- Stir in the peanut butter and vanilla until combined; the mixture will be thick.
- Add 1.5 cups of oats first and stir. If the mixture seems too wet, gradually add the remaining oats until it holds shape when pressed.
- Fold in the cinnamon, salt, or optional mix-ins, keeping chunks small for even baking.
Baking
- Scoop about 2 tablespoons of dough per cookie onto the lined baking sheet, flattening slightly with the back of the spoon.
- Bake for 10-12 minutes, until the edges are just set and tops look matte.
- Remove the cookies to a wire rack after 5 minutes; they will firm as they cool.
Notes
For easier shaping, chill the scooped dough for 10 minutes if it's too sticky. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days.