Peanut Butter Banana Oatmeal Cookies

A stack of five chocolate chip oatmeal cookies sits on a textured surface. The top cookie has a bite taken out of it. A few chocolate chips are scattered around, and a bowl of more chips is blurred in the background.

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5 from 1 vote

Peanut Butter Banana Oatmeal Cookies

Prep Time10

Cook Time10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 131kcal

Author: Agnieszka

Ingredients

½ cup mashed banana 1 large or 2 small bananas, See Note 1
½ cup peanut butter all natural, See Note 2
⅓ cup brown sugar increase to ½ cup for sweeter cookies
1 ⅛ cup quick oats or old fashioned oats that's 1 cup and 2 tablespoons, See Note 3
1 teaspoon vanilla
¼ teaspoon salt
1 large egg
¼ teaspoon baking soda

Instructions

Mash banana in a medium or large bowl. Make sure you have ½ cup.
Add peanut butter, egg, brown sugar, vanilla, baking soda and salt. Mix with a fork until mostly smooth.
Add oats and stir to combine. Then add chocolate chips and stir again to distribute evenly.
Cover the bowl with a clean kitchen towel or plastic wrap and place in the fridge for 30 minutes (longer is fine, too).
While the dough is chilling, preheat the oven to 350 degrees Fahrenheit. Line a large baking tray with parchment paper or a silicone mat.
After 30 minutes use a medium cookie scoop to drop 12 cookie dough balls onto the prepared baking tray.
Flatten each cookie with the back of a spoon to about ¼ inch thick. If you want, you can press some additional chocolate chips on top.
Bake for 12-15 minutes at 350 degrees. They will be soft but shouldn't be wet on top. Don't overbake.

Notes

Note 1: Use ripe or overripe banana (brown spots are good!). It's important to measure out mashed banana for best results. If you're bananas are medium sized, you will need about 1 and a half. Freeze the other half to make a smoothie!

Note 2: All natural peanut butter doesn't have any added oils or sugar. The only ingredients should be peanuts and salt. Sometimes all natural peanut butter splits (you'll see a layer of liquid fat on top). If that's the case, mix it really well with a fork before adding to the recipe.

Note 3: Start the dough with 1 cup and 2 tablespoons of oats. If you prefer firmer cookies or if yor peanut butter is drippy, you can increase the amount to 1 and ¼ cups. My kids prefer softer cookies with quick oats so I usually go with 1 cup and 2 tablespoons.

Note 4: These cookies won't spread at all when baking so flatten them to the thickness you like. They shouldn't touch each other on the baking tray but you don't need to worry if they are close to each other.

Note 5: Don't overbake! After 12 minutes, open the oven and take a close look - you can even touch one cookie gently with your finger. They will still be quite soft but the surface should NOT be wet.

Note 6: Cool the cookies completely on a cooling rack before serving or placing in a jar.

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