Peanut Butter Banana Oatmeal Cookies

Banana cookies with chocolate chips and oatmeal on a cooling rack on a white plate.

These fat and soft flourless peanut butter banana oatmeal chocolate chip cookies are yummy enough for dessert and healthy enough for breakfast! Keep it simple and make them with 3 ingredients, or add as many options as you like!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 12

Total Time 27

Servings Cookies

Calories 102kcal

Author Amy

Equipment

Ingredients

1 whole banana overripe
1/4 cup peanut butter
1 cup quick oats

Optional Ingredients (counted in nutritional facts)

1 Tablespoon honey
1 teaspoon vanilla
1 dash salt
1/4 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. LIne a baking sheet with parchment paper. Set aside.
Add banana to a small mixing bowl and mash with a fork.
Add peanut butter, honey, vanilla, and a dash of salt. Stir with a spoon.
Add oats and chocolate chips. Stir until incoporated.
I use a 1 1/2 tablespoon-sized cookie scoop to make these cookies. You can also heap a 1 tablespoon size scoop. Drop cookies on the prepared baking sheet. The cookies won't spread as they bake so I like to press them down a little bit before baking. You can also add a few extra chocolate chips to the tops.
Bake for 12-15 minutes. I baked mine for 12 minutes. Bigger and fatter cookies will take a little longer to bake.
Let cookies sit on the baking sheet for about 5 minutes. Then remove from the baking sheet and completely cool on a wire rack.

Notes

You can easily make these cookies by using a banana, peanut butter, and oats. Or you can add the rest of the ingredients to add extra flavor. Nutritional facts are calculated including the optional ingredients.

Chopped walnuts can be substituted for chocolate chips.

This recipe is for a small batch, but can easily be doubled to make more cookies.

Store cookies in an airtight container for up to 3 days.

Nutrition