Peanut Butter Banana Oatmeal Cookies
Delightful cookies that combine creamy peanut butter, sweet bananas, and hearty oats, perfect for breakfast, snacks, or dessert.
Ingredients
Main ingredients
- 2 ripe bananas 2 ripe bananas Use very ripe bananas for maximum sweetness.
- 1 cup peanut butter (smooth or chunky) Warm slightly if too thick for easy mixing.
- 2 cups rolled oats Use certified gluten-free oats for a gluten-free option.
- 1/2 cup honey or maple syrup Can substitute with agave nectar or coconut sugar.
- 1/2 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- optional: chocolate chips, nuts, or dried fruits Add for extra flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the peanut butter, making sure to combine it well with the bananas.
- Add the honey or maple syrup and vanilla extract to the mixture, stirring until fully incorporated.
- In another bowl, combine the rolled oats, baking soda, and salt. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is just combined.
- If you want to include chocolate chips, nuts, or dried fruits, fold them in at this stage.
- Using a spoon or cookie scoop, drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a fork or your fingers.
- Bake in the preheated oven for about 12-15 minutes or until the cookies are golden and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for 2-3 months. For best results, use very ripe bananas and consider chilling the dough for softer cookies.