Description
Soft, chewy cookies packed with banana flavor, hearty oats, and melty chocolate chips. A healthier twist on classic cookies that’s perfect for breakfast or dessert!
Ingredients
Scale
For the Crust:
- For the cookie dough:
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup creamy peanut butter (or almond butter)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour (or all-purpose)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For mix-ins:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, mash bananas until smooth. Stir in peanut butter, honey, and vanilla until well combined.
- 3. In a separate bowl, whisk together oats, flour, cinnamon, baking soda, and salt.
- 4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips and walnuts (if using).
- 5. Drop dough by rounded tablespoons onto prepared baking sheet, spacing 2 inches apart. Flatten slightly with the back of a spoon.
- 6. Bake for 12-14 minutes until edges are golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days. For crispier cookies, bake an extra 1-2 minutes. Dough can be refrigerated for up to 2 days before baking.