Oat Peanut Butter Banana Cookies
These Oat Peanut Butter Banana Cookies have it all! Not too sweet, they’re even a bit better for you than some other cookies!
Ingredients
- 2 ½ cups mashed ripe banana, 6 small bananas
- 1 cup peanut butter, I use natural, no sugar added
- 4 Tbsp. coconut sugar
- 4 cups quick-cooking oats
- 1 tsp. salt
- 1 tsp vanilla
- ½ cup chocolate chips, I use semi-sweet or dark, plus a few extra to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F.
- Mash the bananas on a dinner plate and add to a medium mixing bowl. Add in the peanut butter, coconut sugar, oats, salt and vanilla and stir to combine. (Optional to use a hand mixer).
- Mix in the chocolate chips by hand (reserve a few to sprinkle on top of each cook if you wish:)
- Place a sheet of parchment paper on a large baking sheet. Drop around 16- 20 tablespoon-size spoonfuls onto a cookie shape (or less if you want larger cookies) and flatten with a fork.
- Press a few chocolate chips into the top of each cookie.
- Bake for 10 minutes, until cookies have set and are slightly brown. Allow the cookies to cool for 5-10 minutes and then remove from the cookie sheet.
- For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.
Nutrition Facts
Calories: 160kcal, Carbohydrates: 26g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Sodium: 178mg, Potassium: 178mg, Fiber: 2g, Sugar: 15g, Vitamin A: 268IU, Vitamin C: 2mg, Calcium: 60mg, Iron: 4mg