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- 1 cup rolled oats - 1 ripe banana, well-mashed (about ½ cup) - ½ cup natural peanut butter, smooth or chunky based on preference - ¼ cup honey or maple syrup for sweetness - ½ teaspoon vanilla extract for flavor - ½ teaspoon baking powder to help cookies rise - ¼ teaspoon salt to enhance flavor - ½ teaspoon ground cinnamon for warmth - ¼ cup chocolate chips (optional, for a delightful twist) In this recipe, I use rolled oats for a chewy texture. You need one cup of rolled oats. The banana must be ripe, giving it a sweet taste. Aim for one banana that measures about ½ cup when mashed. For the peanut butter, choose any type you like. You can use smooth or chunky based on your taste. Sweetness comes from honey or maple syrup. I suggest ¼ cup of either. Vanilla extract adds a nice flavor, while baking powder helps the cookies rise. Salt enhances all the flavors, and a little cinnamon gives warmth. - ¼ cup chocolate chips (optional, for a delightful twist) - Other mix-ins (nuts, seeds) If you want a fun twist, add chocolate chips. A ¼ cup is perfect. You can also include mix-ins like nuts or seeds. These options make each cookie even more special. Feel free to get creative! {{ingredient_image_2}} First, set your oven to 350°F (175°C). Preheating helps the cookies bake evenly. Next, grab a baking sheet and line it with parchment paper. This step keeps cookies from sticking and makes cleanup easy. In a large bowl, mash one ripe banana until it’s smooth. Then, add ½ cup of natural peanut butter. Mix them well until they blend into a creamy texture. After that, stir in ¼ cup of honey or maple syrup for sweetness. Finally, add ½ teaspoon of vanilla extract to enhance the flavor. In another bowl, whisk together 1 cup of rolled oats, ½ teaspoon of baking powder, ¼ teaspoon of salt, and ½ teaspoon of ground cinnamon. This mix adds structure and flavor to your cookies. Slowly combine the wet and dry mixtures. Stir gently until just mixed. Be careful not to overmix; a slightly lumpy dough is perfect. If you want a chocolatey twist, fold in ¼ cup of chocolate chips at this stage. Use a tablespoon to scoop rounded dough portions. Place them on the lined baking sheet, leaving about 2 inches between each cookie. This space allows them to spread while baking. Lightly press each cookie down with a spoon to flatten them slightly. Bake them for 10 to 12 minutes. Look for the edges to turn light golden brown. When done, let them sit for 5 minutes on the sheet before moving them to a wire rack to cool completely. To make your cookies just right, avoid overmixing the dough. Mix until the ingredients are combined, but keep it a bit lumpy. This helps the cookies stay soft and chewy. When you form the cookies, use a tablespoon to scoop out the dough. Place it on the baking sheet with space between each cookie. To flatten them, gently press down with the back of a spoon. This gives them a nice shape and helps them bake evenly. You can add fun flavors to your cookies by mixing in spices or extracts. Try adding a bit of nutmeg or a splash of almond extract. These small changes can make a big difference. If you want a different taste, you can also swap peanut butter for almond or cashew butter. Each nut butter gives the cookies a unique flavor and texture. Keep an eye on your cookies while they bake. They usually need about 10 to 12 minutes. Look for light golden edges to know they are done. If you bake them too long, they may get hard. Once you take them out, let them sit on the baking sheet for about 5 minutes. This step helps them set. Then, transfer the cookies to a wire rack. This will keep them soft and prevent sogginess. Pro Tips Use Overripe Bananas: Choosing very ripe bananas not only enhances the sweetness of your cookies but also contributes to a softer texture. Adjust Sweetness: Feel free to adjust the amount of honey or maple syrup based on your sweetness preference; you can even omit it for a less sweet cookie. Experiment with Add-ins: Consider adding nuts, dried fruits, or seeds to customize your cookies further and add extra nutrition and texture. Monitor Baking Time: Keep an eye on your cookies as baking times can vary; they are ready when the edges are golden brown but the centers remain soft. {{image_4}} You can switch peanut butter for almond butter. This swap gives a nutty flavor and is great for those who prefer it. For sweeteners, use agave or maple syrup. Both options add a different sweetness. Agave is a bit lighter, while maple has a rich taste. You can make these cookies even better by adding extras. Try mixing in chopped nuts like walnuts or pecans. You can also add dried fruit like raisins or cranberries. For a nut-free version, use sunflower seed butter. This keeps the taste rich without nuts. These cookies can easily fit many diets. For a gluten-free option, use certified gluten-free oats. Also, you can make them vegan by using maple syrup instead of honey. Just ensure your peanut butter has no added ingredients. This way, everyone can enjoy these tasty cookies! To keep your leftover cookies fresh, use an airtight container. This helps prevent them from drying out. You can store them at room temperature for up to three days. If you want to keep them longer, consider the fridge. The cool air will keep them fresh for a week. Freezing these cookies is easy. First, let them cool completely. Place the cookies in a single layer on a baking sheet and freeze for about two hours. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible before sealing. These cookies can stay frozen for up to three months. To enjoy them, take out a cookie and let it thaw at room temperature. These peanut butter banana oat cookies stay fresh for about one week at room temperature. In the fridge, they can last up to two weeks. If frozen, they keep their flavor and texture for up to three months. Enjoying them within this time frame ensures you get the best taste and texture! Can I use quick oats instead of rolled oats? Yes, you can use quick oats. They will make the cookies softer. But, rolled oats give a chewier texture. If you prefer a chewy cookie, stick with rolled oats. How do I make these cookies vegan? To make these cookies vegan, swap honey for maple syrup. Use your favorite plant-based peanut butter. Make sure to check that all ingredients are vegan-friendly. What can I substitute for honey? You can use maple syrup or agave syrup. Both will add sweetness and flavor. You can also try brown sugar, but it will change the texture a bit. Why did my cookies spread too much? If your cookies spread too much, your dough might be too warm. Chill the dough for 15 minutes before baking. Also, make sure you are measuring ingredients correctly. What should I do if my dough is too crumbly? If your dough is too crumbly, add a bit of milk or water. Start with one teaspoon at a time until it holds together. You can also try adding more banana for moisture. Caloric content per cookie Each cookie has about 90 calories. This can vary based on added ingredients like chocolate chips. Nutritional benefits of key ingredients - Oats: High in fiber, good for digestion. - Banana: Packed with potassium, great for energy. - Peanut Butter: Provides protein and healthy fats. - Honey: Natural sweetener with antioxidants. In this blog post, I shared how to make tasty cookies with simple ingredients. You learned about choosing oats, bananas, and peanut butter. I explained mixing wet and dry ingredients and the best baking tips. Remember, variations are endless. You can swap flavors or adjust to your diet. Successful baking comes from practice and creativity. Enjoy making these cookies your own, and savor each bite!

Peanut Butter Banana Oat Cookies

Delicious cookies made with rolled oats, ripe banana, and natural peanut butter, perfect for a healthy snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 ripe banana well-mashed (about ½ cup)
  • ½ cup natural peanut butter
  • ¼ cup honey or maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, thoroughly combine the mashed banana and natural peanut butter until the mixture is smooth and uniform in texture.
  • Stir in the honey (or maple syrup) and the vanilla extract, blending the ingredients well to achieve a sweet, flavorful base.
  • In a separate bowl, whisk together the rolled oats, baking powder, salt, and cinnamon until evenly distributed.
  • Gradually introduce the dry mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix; the dough should remain slightly lumpy.
  • If you’re adding chocolate chips, fold them into the dough at this stage for a delightful surprise in each bite.
  • Using a tablespoon, scoop rounded portions of the dough and place them on the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
  • Lightly press down on each cookie with the back of the spoon to flatten slightly—this helps achieve even baking and a pleasing cookie shape.
  • Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies start to turn a light golden brown. Keep an eye on them to avoid overbaking!
  • Once baked, remove the cookies from the oven and allow them to sit on the baking sheet for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely.

Notes

Serve on a rustic wooden platter, garnished with cinnamon or honey.
Keyword banana, cookies, healthy snack, oats, peanut butter