Peanut Butter Banana Cookies
Peanut Butter Banana Cookies are gluten-free, topped with chocolate chips and only 4 ingredients! If you have ripe bananas laying around, make these as a healthier version to regular cookies.
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BANANA PEANUT BUTTER COOKIES
I had ripe bananas, no flour, and these are what I came up with. Originally I tried making these with just 3 ingredients, but once I tried them with peanut butter there was no going back.
ONLY FOUR INGREDIENTS
- BANANAS – Ripe bananas work best here because they are sweet. If you’re bananas aren’t that ripe, add a tablespoon of honey.
- PEANUT BUTTER – Natural peanut butter works best here because it has a thinner consistency.
- OATS – Oats thicken up the cookies while keeping them gluten-free.
- CHOCOLATE CHIPS – I use semi-sweet chocolate chips here but you could use milk chocolate or even sugar-free chocolate chips like Lily’s.
- SALT – Not required but bring out all the flavors.
QUICK OATS VS OLD FASHIONED OATS
Quick oats give this cookie structure and give the cookie better texture than old-fashioned.
OTHER BANANA RECIPES:
- Banana Bread Cookies
- Magnolia Bakery’s Banana Pudding
- Banana Split Icebox Cake
- Monkey Squares – Banana Bread Bars
- Banana Split Dessert
- Banana Cream Pie
Peanut Butter Banana Cookies
Peanut Butter Banana Cookies are gluten-free, topped with chocolate chips and only 4 ingredients! If you have ripe bananas laying around, make these as a healthier version to regular cookies.
Ingredients
- 2 cups quick oats
- 1 ¼ cups mashed bananas, (about 2-3 bananas)
- 1/2 cup natural peanut butter
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, combine all the ingredients. Scoop in 1 ½ tablespoon balls of dough onto the prepared cookie sheet. Flatten the cookies. The shape will not change much when baked.
- Bake 8-10 minutes. Sprinkle with flaked salt if desired. Let cookies cool slightly on the baking sheet. Best when eaten warm. Keep leftovers in the fridge in an airtight container.
Serving: 1cookie, Calories: 78kcal, Carbohydrates: 9g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 0.1mg, Sodium: 1mg, Potassium: 107mg, Fiber: 1g, Sugar: 3g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg
Do you have to bake these? Can you do it as a “no bake”?
They’re pretty wet as a no bake but I guess you could
Have you tried using regular oats rather than quick oats? How’d they turn out?
They just have a different texture but yes they still work.
I recommend making these peanut butter banana cookies with your kids it was so easy and tasty! My kids really enjoyed them!
Thank you!
Really easy and fun to make with kids. They were a hit! Thanks for another great recipe
Thank you!
These look like the perfect thing to make for easy lunch snacks for school. And 4 ingredients I can do even while being tired from a busy summer. 🙃
Thank you!