Peanut Butter Banana Oatmeal Cookies
These easy, quick and naturally-sweetened peanut butter banana oatmeal cookies are an ideal healthy dessert or a lunchbox treat.
Recipe Source Link:https://www.mygingergarlickitchen.com/peanut-butter-banana-oatmeal-cookies/
« Go back Print this recipe »

Prep Time = 8 minutes
Cook Time = 12 minutes
Total Time = 20 minutes
Category = Snacks
Cuisine = American
Serves = 15 cookies
Nutrition Info = 60 calories
Serving Size = 1
RECIPE INGREDIENTS
» For Peanut Butter Banana Oatmeal Cookies
- 2 ripe bananas, large-sized
- 2 cups (160g) quick oats
- 1/3 cup natural peanut butter
- 1/3 cup chocolate chips
- 1/2 teaspoon vanilla extract
RECIPE INSTRUCTIONS
» For making Peanut Butter Banana Oatmeal Cookies
- Preheat the oven to 350°F/176°C.
- Peel the bananas and add them to mash in a medium mixing bowl. Using the back of a fork, mash bananas until smooth. You can also use an immersion blender to make a smooth puree.
- Add in peanut butter, and vanilla and mix until everything is well combined.
- Now add oats, and chocolate chips and gently stir together all the ingredients until oats and bananas are combined, and the mixture looks like a thick cookie batter.
- Scoop out about 1 heaping tablespoon of the dough into your hands and roll it into a ball. Make all balls with the remaining dough and place them on the prepared baking sheet lined with parchment paper.
- After that, flatten each ball with the back of a cup or a spatula to shape it into cookies. Once done, place the baking sheet in the oven and bake for 10-12 minutes or until cookies have set and are light brown.
- When baked, remove the baking sheet from the oven and let the cookies cool for about 2 minutes, and then remove them from the cookie sheet and transfer them to a cooling rack. Let them cool for 5-10 minutes.
- Cookies are ready! You can enjoy them with a glass of milk or with coffee.
RECIPE NOTES
- Storage - Store leftover cooled cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 10 days, or in the freezer for up to 3 months.
- Nut-free cookies - You can easily make these cookies nut-free by replacing peanut butter with soya spread, hemp seed butter, pumpkin seed butter, tahini, or sunflower seed butter.
- Cocoa powder - You can make double chocolate oatmeal cookies by adding 1-2 tablespoons of unsweetened cocoa powder.
For questions and suggestions:
If you have any questions or suggestions about this recipe, please do contact us via this contact form or via the social channels:
Website: www.mygingergarlickitchen.com // Contact Form // Facebook Page // Youtube Page // Instagram Page // Pinterest Page