Peanut Butter Banana Oatmeal Cookies
These easy, healthy, and customizable peanut butter banana oatmeal cookies are naturally sweetened, full of protein, and perfect for meal prep or a quick snack.
Ingredients
- 2 cups 225g quick oats
- 2 medium ripe bananas 285g, mashed
- 1/2 cup 120g natural peanut butter
- Optional:
- 1-2 tbsp maple syrup or coconut sugar
- 1/2 tsp sea salt
- 1/2 tsp pure vanilla extract
- 1/2 cup 90g dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas in a large bowl until smooth with some lumps.
- Mix the peanut butter into the mashed bananas until creamy.
- Add the oats and stir until a sticky dough forms. Add more oats or banana as needed to adjust texture.
- Fold in chocolate chips or any other add-ins.
- Scoop spoonfuls of dough onto the baking sheet and shape as desired (cookies won’t spread).
- Bake for 12-15 minutes or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To make these cookies larger or smaller, adjust the size of the dough scoops and modify the baking time. Store cookies at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. They also freeze well for up to 3 months. For a nut-free version, substitute peanut butter with sunflower seed butter or wow butter.
