These peanut butter banana cookies are naturally sweetened and gluten-free. They are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast!
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
In a large mixing bowl, mash the bananas.
Add peanut butter, honey, egg and vanilla and stir to combine.
Add oats, cinnamon and sea salt and stir until combined.
If desired, add mix-ins and stir until evenly distributed.
Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie.
Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Serve slightly warm or at room temperature.
Video
Notes
The “dough” is sticky and wet. It holds its shape in the oven so make sure to shape the cookies how you want them to come out.Ingredient Substitutions
Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe.
CreamyPeanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
Honey/Maple Syrup. Both liquid sweeteners work well in these peanut butter banana cookies. Agave or brown rice syrup can also be used.
Egg. you can use a flax egg or egg replacer to make these vegan/egg-free.
Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier.
Sea salt. If using iodized salt, reduce the amount by half.
Mix-ins. We'll chat later about a variety of possible mix-ins other than chocolate chips.
Store/FreezeStore in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.