Peanut Butter and Banana Cookies
These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 20 cookies
- 2 very ripe bananas (about 1 cup of mashed puree)
- ¼ cup peanut butter
- 1 cup rolled oats
- ½ cup oat flour
- ½ tsp cinnamon
- ¼ cup toppings (optional)
Preheat the oven to 350 degrees F (180 degrees C).
Puree or mash the banana with a fork until smooth.
Add in the peanut butter and mix until combined.
Stir in the rolled oats, oat flour and cinnamon and mix until combined. The mixture may seem wet, but will firm up while baking. Let the mixture sit for a few minutes so that the oats can soak up some of the moisture.
Scoop out tablespoon-sized portions onto a parchment paper lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shpaing. If you are using toppings, press the toppings into the top of each cookie.
Bake at 350 degrees F for 10 minutes, or until the cookies are set.
- Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
- If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the oats.
- I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
- The mixture will seem sticky at first, but it will harden up while baking.
Calories: 57.35kcal | Carbohydrates: 8.16g | Protein: 1.83g | Fat: 2.23g | Saturated Fat: 0.43g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.99g | Sodium: 14.77mg | Potassium: 86.44mg | Fiber: 1.09g | Sugar: 1.84g | Vitamin A: 7.7IU | Vitamin C: 1.03mg | Calcium: 6.43mg | Iron: 0.38mg