- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup mashed banana (~1 medium banana)
- 1/2 cup creamy all-natural peanut butter
- pinch salt
- 3 cups quick-cooking oats, gluten-free if desired
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- optional: 1/2 cup dark chocolate chunks
- optional: coarse sea salt, for topping
- First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, combine melted butter and brown sugar until there are no lumps. Then, add mashed banana, egg, and peanut butter, and mix again.
- Add salt, quick-cooking oats, baking soda, ground cinnamon and mix until everything is combined. Add in optional chocolate chips and mix again.
- Refrigerate dough for 20 minutes to set.
- Slightly wet your hands. Then, scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!
- Repeat the process above until you’ve fit 6-8 cookies on your baking sheet.
- Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
- Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up. Sprinkle on coarse sea salt and enjoy!
Tips & Notes
- Peanut butter: this recipe was tested with both all-natural peanut butter such as Smuckers and a classic creamy peanut butter such as JIF. Both work.
- Oats: you can use either rolled oats or quick-cooking. We prefer quick-cooking because it’s more similar to a classic cookie texture.
- Nutrition information does not include chocolate chunks.
Nutrition FactsServing Size: 1/16 Calories: 177 Sugar: 3 Sodium: 226 Fat: 9 Carbohydrates: 22 Fiber: 3 Protein: 5 Cholesterol: 19
Keywords: peanut butter banana cookies, peanut butter oatmeal banana cookies