Introduction
These cookies are the perfect way to satisfy your sweet tooth with a healthier, wholesome treat. You’ll love how the natural sweetness from ripe bananas and a touch of honey pairs with hearty oats and rich peanut butter. They come together quickly with no mixer required, making them an ideal snack or lunchbox filler.
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 medium bowl, whisk together the quick oats, cinnamon, baking powder, baking soda, and salt.
- In a separate large bowl, combine the mashed bananas, peanut butter, honey, and vanilla extract. Mix until smooth and well incorporated.
- Add the dry oat mixture to the wet banana mixture and stir until just combined. If using, fold in the chocolate chips.
- Using a spoon or cookie scoop, drop roughly 2-tablespoon-sized portions of dough onto the prepared baking sheet. Gently flatten each mound slightly with your fingers or the back of a spoon, as they will not spread much on their own.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For a chunkier texture, press a few extra chocolate chips or a small drizzle of peanut butter onto the tops of the cookies right after they come out of the oven.
- Shape the dough into bars on a small parchment-lined baking pan for easy, no-spread oatmeal breakfast bars.
- Before baking, sprinkle the top of each cookie with a tiny pinch of flaky sea salt to enhance all the flavors.
- For a fun twist, gently swirl 1 tablespoon of the peanut butter into the dough at the very end, rather than fully mixing it in initially, for marbled pockets of flavor.
Tips for Success
- Use very ripe, spotty bananas for the best natural sweetness and easier mashing.
- Ensure your peanut butter is well-stirred if using a natural variety, and measure it after stirring for accuracy.
- For uniformly sized cookies, use a medium (about #40) cookie scoop.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a warm, fresh-from-the-oven experience, 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 more substantial. Quick oats help create a softer, more cohesive cookie.
My cookies are very soft. Are they done baking?
Yes, these cookies are meant to be soft and cake-like. They are done when the edges are lightly golden and the tops are set to the touch.
Can I omit the honey?
The honey adds sweetness and helps with binding. Omitting it may result in a less sweet, slightly drier cookie, but it is possible if your bananas are very ripe.
What kind of peanut butter works best?
Any smooth, creamy peanut butter will work, both natural and conventional. Avoid using “powdered” peanut butter unless reconstituted according to its package directions first.
Why didn’t my cookies spread?
This is a low-fat, dense dough that relies on the leavening agents for lift. It’s not designed to spread like a traditional butter-based cookie, which is why flattening the dough balls before baking is recommended.
Can I freeze the cookie dough?
Yes, scoop the dough onto a sheet and freeze solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.