Description
These peanut butter banana oatmeal cookies are a healthier alternative, perfect as a snack or on-the-go breakfast. This easy recipe uses simple ingredients for a delicious treat.
Ingredients
Scale
- 1 ripe banana, mashed
- 1/2 cup peanut butter
- 1 cup rolled oats
- 1/4 cup chocolate chips (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe banana until smooth.
- Add the peanut butter, rolled oats, and optional vanilla extract to the bowl. Mix until well combined.
- Stir in the chocolate chips, if using.
- Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for a sweeter cookie.
- You can substitute almond butter or other nut butters for peanut butter.
- Add a pinch of cinnamon or a dash of nutmeg for extra flavor.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg