Oatmeal Banana Peanut Butter Cookies are THE go to snack
I’m always looking for ways to get oatmeal into my kids, because it’s such a healthy a healthy whole-grain with lots of fiber. These Peanut Butter Banana Cookies, as a snack, is a healthy one that I feel great handing to my kids before we run outside to play after school. These peanut butter banana oatmeal cookies are soft, chewy, sweet and full of bites of chocolate. I really think you’ll love them, and I know your kids will gobble them up, just like mine do! I have a similar cookie on my site already called healthy oatmeal cookies, and I love those because they’re sweetened only with honey and have plenty of flax seed and cooked quinoa. These peanut butter banana oatmeal cookies taste a little more like a regular cookie, even though they only rely on honey and banana for sweetness. If you want small batch oatmeal chocolate chip cookies that doesn’t taste healthy in the slightest, I have those, too. We just really love oatmeal around here!
Why you’ll love these Oatmeal Banana Peanut Butter Cookies
But real peanut butter lovers, stick with me here. The combination of ripe banana, peanut butter, and honey is divine! I even eat these cookies for breakfast! Plus, the recipe comes together in one bowl, so you can even make them quickly before school!
Ingredients for Banana Oatmeal Peanut Butter Cookies
bananas: Super ripe, nearly black bananas are what you need here. Two big ones, mashed, or about 1 cup of mashed bananas that weighs 225 grams. coconut oil: We’re using a small amount of melted coconut oil to give the cookies moisture. I always use unrefined because I like the flavor of coconut in these cookies. You can use refined coconut oil that’s flavorless, avocado oil, or any oil without flavor. vanilla extract: I always bake with real, pure vanilla extract; it adds extra sweetness to a recipe. peanut butter: You can use natural, no sugar added peanut butter, or regular peanut butter. The choice is yours, and of course one has more sugar than the other, so the sweetness of the cookies will be affected. honey: We just need a small amount of honey, two tablespoons, to sweeten these cookies slightly. You can use maple syrup instead, if you like. salt cinnamon quick-cooking oats: Quick-cooking oats are old fashioned rolled oats that have been broken up slightly to speed up the cooking time. If you don’t have quick-cooking oats, use regular rolled oats that you pulse in a food processor to break up slightly. chocolate chips: I happen to think chopped chocolate is better in these cookies than chocolate chips, because chopped chocolate pieces melt when baked. Chocolate chips generally hold their shape when baked. The choice is yours–for melty puddles of chocolate, use chopped chocolate, and for chocolate that stays together, use chocolate chips.
How to make Peanut Butter Banana Cookies
Tips for making Peanut Butter Banana Oatmeal Cookies
How to freeze Banana Peanut Butter Cookies
Let these cookies cool completely, and then place them almost touching in a flat layer on a small cookie sheet. Freeze for 3-4 hours until firm, and then stack the cookies into a plastic bag for longterm storage. They will keep for up to 6 months in the freezer. Defrost overnight in the fridge and serve.
Storing leftover Banana Oatmeal Peanut Butter Cookies
The recipe makes just1 dozen two-bite cookies, and I store any leftovers in the fridge for up to 3 days. I let them soften at room temperature before giving them to the kids so they soften a bit.
More oatmeal desserts:
Mixed Berry Oatmeal Bars Small batch Oatmeal Cookies Cherry Vanilla Baked Oatmeal
bananas: Super ripe, nearly black bananas are what you need here. Two big ones, mashed, or about 1 cup of mashed bananas that weighs 225 grams.coconut oil: We’re using a small amount of melted coconut oil to give the cookies moisture. I always use unrefined because I like the flavor of coconut in these cookies. You can use refined coconut oil that’s flavorless, avocado oil, or any oil without flavor.peanut butter: You can use natural, no sugar added peanut butter, or regular peanut butter. The choice is yours, and of course one has more sugar than the other, so the sweetness of the cookies will be affected.honey: We just need a small amount of honey, two tablespoons, to sweeten these cookies slightly. You can use maple syrup instead, if you like.quick-cooking oats: Quick-cooking oats are old fashioned rolled oats that have been broken up slightly to speed up the cooking time. If you don’t have quick-cooking oats, use regular rolled oats that you pulse in a food processor to break up slightly.chocolate chips: I happen to think chopped chocolate is better in these cookies than chocolate chips, because chopped chocolate pieces melt when baked. Chocolate chips generally hold their shape when baked. The choice is yours–for melty puddles of chocolate, use chopped chocolate, and for chocolate that stays together, use chocolate chips.
