Introduction
This recipe gives you soft, chewy, perfectly sweet cookies using ripe bananas as the base. You get a satisfying dose of fiber and protein from the oats and peanut butter, making them a great snack. They come together in one bowl and require no flour or refined sugar.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 cookies
Ingredients
- 2 cup quick oats
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 bananas, mashed
- 1/2 cup peanut butter
- 2 tbsp honey (local is best)
- 1 tsp vanilla extract
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add the peanut butter, honey, and vanilla extract to the mashed bananas. Stir until the mixture is well combined and creamy.
- Add the quick oats, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir until all the dry ingredients are fully incorporated and a thick dough forms.
- If using, gently fold in the chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Gently flatten each mound slightly with the back of a spoon or your fingers, as they will not spread much.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops look set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- No-Bake Option: Instead of baking, scoop the dough onto a tray and place it in the refrigerator for at least an hour. This creates a softer, energy-bite style treat.
- Mini Cookie Bites: Use a tablespoon or small scoop to make bite-sized cookies, reducing the bake time by 2-3 minutes.
- Flavor Boost: Toast the quick oats in a dry pan for 5-7 minutes before adding them to the dough to enhance their nutty flavor.
- Cookie Sandwiches: Once cooled, spread a small amount of peanut butter or a slice of banana between two cookies to make a fun sandwich.
Tips for Success
- Use very ripe bananas with lots of brown spots for the best natural sweetness and easier mashing.
- Measure your peanut butter by lightly packing it into the measuring cup and leveling it off for accuracy.
- The cookies are soft when hot. Allowing them to cool completely on the pan and rack is crucial for them to firm up.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. To enjoy warm, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use old-fashioned rolled oats instead of quick oats?
Yes, but the texture will be chewier and the cookies may be less cohesive. For a similar texture, you can pulse rolled oats in a food processor a few times before using.
My cookie dough seems too wet. What should I do?
This can happen if your bananas are very large. Simply add an extra 1-2 tablespoons of quick oats until the dough is thick and scoopable.
Why didn’t my cookies spread?
This recipe creates a thick, cake-like cookie that doesn’t spread much. For a flatter cookie, press them down more firmly on the baking sheet before baking.
Can I make these without honey?
Yes, you can substitute the honey with an equal amount of maple syrup or agave nectar. The cookies will be slightly less sweet and may have a different flavor note.
Are these cookies vegan?
They are not vegan as written because honey is used. To make them vegan, substitute the honey with maple syrup.
Can I skip the baking powder and baking soda?
No, these leavening agents are essential for providing the cookies with lift and a tender texture. Skipping them will result in dense, flat cookies.