Peanut Butter Banana Cookies

banana cookies with chocolate chips on a baking sheet with one cookie broken in half to show texture.

Prep Time 10

Cook Time 10

Total Time 20

Servings:14 cookies

Author: Lori Rasmussen, My Quiet Kitchen

Easy peanut butter banana cookies are naturally sweet, chewy, nutty, and healthy enough to enjoy anytime! Vegan, gluten-free, and all you need are 5 ingredients and 30 minutes to make a batch. Sub sunflower seed butter for a peanut-free option.

Ingredients
US Customary | Metric

3 small very ripe bananas - should yield 1 cup mashed
½ cup natural peanut butter, salted - or add a generous pinch of salt if your PB is unsalted
1½ cups rolled oats - certified GF if needed
2–3 tablespoons oat flour or your flour of choice
2 tablespoons granulated sugar, optional - see Notes
¼ cup dairy-free chocolate chips

Instructions

Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
Peel the bananas and place in a large mixing bowl. Mash with your hands or a fork, and measure to make sure you have 1 cup mashed banana. Add the peanut butter, and whisk to combine.
Add the oats, 2 tablespoon flour, and sugar, if using, and mix well. The dough will be moist and tacky, but if it seems too wet, add another tablespoon of flour. Fold in the chocolate chips.
Using a tablespoon or large cookie scoop, measure out 2 tablespoon dough per cookie. Use your palms to roll into a ball, then flatten into shape. Place on the baking sheet (they don't spread). Tip: When forming the cookies, try to arrange the chocolate chips near the tops of the cookies and not too close together. This helps the mixture hold together and ensures tasty chocolate in every bite!
Bake for 9 to 11 minutes or until the cookies appear lightly set and golden. Allow to cool on the baking sheet.

Notes

Sugar - initially I wanted to keep the recipe very simple and "no sugar added." But the first test batch sweetened only with bananas was a bit bland for us. If you prefer less-sweet desserts and/or avoid sugar, feel free to omit.

Variations - have fun with different spices, nut/seed butters, finely chopped nuts, or dried fruit instead of chocolate chips.

Store - the cookies are fairly moist, so I like to store them in the refrigerator. Place in an airtight container and store for up to 5 days. Or place in a freezer-safe container and freeze for up to 2 months.

Nutrition