You will mix dark chocolate chunks in these peanut butter banana cookies.They are using oatmeal, Mashed banana, creamy peanut butter and chocolate!
The best peanut butter banana cookies!
Since developing our reputation Peanut Butter Oatmeal Cookies, But I can’t avoid other changes. They are flourless, very sweet, and made with two of my favorite things: peanut butter and oatmeal!
These peanut butter banana cookies are used with Peanut Butter Oatmeal Cookies, But added mashed bananas and chocolate chunks. Yes, please!
They are soft and chewy, making them the perfect biscuits you’ve ever eaten.
Why do these?
- 100% whole grains: These peanut butter banana cookies are flourless and made with oatmeal.
- Low sugar content: We cut out the sugar from the biscuits and replaced it with mashed banana!
- Great breakfast: From experience, these biscuits are the perfect breakfast biscuits.
- Friendly children: Kids will absolutely love these.
what do you need
- oatmeal: Feel free to use oatmeal Or instant oats. This is the basis of your biscuits, no other flour is used. PS: If you are gluten-free, make sure to use certified g/f products.
- Creamy peanut butter: We tested this recipe with all natural creamy peanut butter (such as Smuckers All Natural) and more traditional creamy peanut butter (such as JIF). Both are fine.
- Mashed banana You will need 1/2 cup of mashed bananas, which is about 1 medium banana.
- Light brown sugar: Light brown sugar will make the biscuit soft and very sweet.
- butter: You need 1/2 stick of melted butter!
- egg: This peanut butter banana cookie recipe requires 1 egg.
- cinnamon: A small amount of cinnamon powder can increase the warm taste.
- Dark chocolate chunks: Any type of chocolate chip can do this!
How to make peanut butter banana cookies
- Warm up: Preheat the oven to 350ºF and spray 2 baking pans with nonstick cooking spray.
- Combine the dough: Put all the ingredients together in a large bowl and mix to form a cookie dough.
- Bowling: Wet your hands a little. Then, scoop out 2 tablespoons of cookie dough and roll it into a ball. Tap lightly to form a biscuit shape. Add more dark chocolate chunks on top as needed. Space 6 biscuits on each baking tray.
- grilled: Bake the biscuits at 350ºF for 11-14 minutes, or until they start to turn golden brown.
- calm: After removing the biscuits from the oven, sprinkle with coarse sea salt. Then, let the biscuits cool for a few minutes before transferring to a metal rack to complete the cooling.
Important tips for the perfect cookie
Roll&Pat: Make sure to roll the cookie dough on the palm of your hand, then tap them lightly to create the cookie shape. They will not expand a ton in the oven.
Bake until golden brown: It is true that all ovens are different. The cooking time should be between 11 and 14 minutes, but the real way to get perfectly baked peanut butter oatmeal cookies is to bake them until they start to turn golden brown.
calm: After the biscuits are baked, they will look very soft and brittle. You must let them cool for at least 15 minutes to make them firm before eating.
Add nuts: Try adding 1/2 cup of crushed peanuts to the cookie dough.
Try almond butter: Can’t you make peanut butter? Try making this recipe with drop-shaped butter almond butter.
Skip the chocolate: Trying to reduce sugar? Skip the dark chocolate chunks.
Let the peanut butter banana oatmeal cookies cool completely. Then, transfer them to a closed container. Store in a cool place for up to 3-5 days.
The best frozen cookies
These biscuits are my favorite biscuits to keep in the refrigerator at any time! Let them cool completely. Then, transfer them to a sealed container or gallon-sized plastic bag. Freeze for up to 3 months.
- 1/4 cup Unsalted butter
- 1/2 cup Light brown sugar, packed
- 1 piece Large egg
- 1/2 cup Mashed banana (~1 piece Medium banana)
- 1/2 cup Creamy All Natural Peanut Butter
- Pinch salt
- 3 cups Quick-cook oats, if needed, gluten-free
- 1 teaspoon baking soda
- 1/2 teaspoon Cinnamon powder
- Optional: 1/2 cup dark chocolate chunks
- Optional: Coarse sea salt for topping
- First, preheat the oven to 350ºF, then spray the baking pan with non-stick cooking spray.
- Next, mix the melted butter and brown sugar until there are no lumps. Then, add the mashed banana, egg and peanut butter, and mix again.
- Add salt, instant oats, baking soda, and cinnamon powder, and mix until all are combined. Add optional chocolate chips and mix again.
- Refrigerate the dough for 20 minutes to set.
- Wet your hands a little. Then, pour 2 tablespoons of batter into your hand and make it into a ball. Place it on the cookie sheet, and then gently press it down to form a cookie shape. The batter will be a bit wet, but after baking they will become soft and chewy!
- Repeat the above process until 6-8 biscuits are placed on the baking tray.
- Bake the cookies at 350ºF for 11-14 minutes, or until they start to turn golden brown.
- Take out the biscuits and let them cool on a baking sheet for a few minutes, then transfer to a wire rack and continue to cool for at least 20 minutes to solidify. Sprinkle with coarse sea salt and enjoy!
Tips and attention
- Peanut Butter: This recipe has been tested with all-natural peanut butter (such as Smuckers) and classic creamy peanut butter (such as JIF). Both are fine.
- Oatmeal: you can use oatmeal Or cook quickly. We prefer fast cooking because it is more similar to the classic Cookie texture.
- Nutrition information does not include chocolate chunks.
Serving size: 1/16
Carbohydrates: twenty two
Keywords: Peanut Butter Banana Cookies, Peanut Butter Oatmeal Banana Cookies