Quick Peanut Butter Banana Cookies
Delicious and chewy cookies made with ripe bananas, peanut butter, and oats for a quick healthy snack.
Ingredients
Main Ingredients
- 1 medium ripe banana The riper, the sweeter and easier to mash.
- 1/2 cup peanut butter Smooth or crunchy — smooth yields a more uniform texture.
- 1/4 cup honey or maple syrup Maple makes it vegan-friendly.
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned rolled oats Best texture; quick oats will make them softer.
- 1/4 teaspoon baking soda
- pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the ripe banana in a bowl and mash it with a fork until mostly smooth. Small lumps are fine.
- Add the peanut butter, honey or maple syrup, and vanilla extract. Stir until the mixture is smooth and combined.
- Sprinkle in the oats, baking soda, and a pinch of salt. Fold gently until everything is evenly mixed. The dough should hold together when pressed.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet. Space them about 1½ inches apart.
- Press each mound slightly with the back of a spoon or fork if you prefer a flatter cookie.
Baking
- Bake for 10–12 minutes, or until the edges turn lightly golden and the centers look set. Avoid overbaking — they firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container for up to 2 days. Use gluten-free oats for a gluten-free version. Can substitute peanut butter with almond or sunflower seed butter.