Description

Peanut Butter Banana Oatmeal Cookies: quick ‘n easy healthy peanut butter banana oatmeal cookies! Bursting with delicious peanut butter and banana flavors.

Ingredients

Units Scale

Wet Ingredients

1/4 cup + 2 tablespoons bananas, mashed, very ripe (about 1 medium banana)
1/4 cup smooth peanut butter
1 tablespoon pure maple syrup
1 tablespoon melted coconut oil
1 flax egg, or egg of choice
1/2 teaspoon pure vanilla extract

Dry Ingredients

1 cup rolled oats
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Add-in Ingredients

1/4 cup mini chocolate chips
1/4 cup peanuts, finely chopped

Topping

1 tablespoon each: mini chocolate chips and peanuts, finely chopped

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Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in chocolate chips and peanuts.
Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
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Notes

Storing Instructions: Store in an airtight container at room temperature or in the refrigerator for up to one week. Best if eaten within 4-5 days.

Freezing Instructions: Store in a freezer-friendly container for up to 1 month.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Dessert, Snacks
Method: Bake
Cuisine: American