Peanut Butter Banana Oatmeal Cookies – Healthy Recipe
Peanut Butter Banana Oatmeal Cookies: quick ‘n easy healthy peanut butter banana oatmeal cookies! Bursting with delicious peanut butter and banana flavors.
Servings: 12 -16 cookies (mine made 14 cookies)
Ingredients
Wet Ingredients
- ¼ cup + 2 tablespoons bananas mashed, very ripe (about 1 medium banana)
- ¼ cup smooth peanut butter
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil
- 1 flax egg or egg of choice
- ½ teaspoon pure vanilla extract
Dry Ingredients
- 1 cup rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Add-in Ingredients
- ¼ cup mini chocolate chips
- ¼ cup peanuts finely chopped
Topping
- 1 tablespoon each: mini chocolate chips and peanuts finely chopped
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.