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Banana peanut butter cookies with chocolate chips and pecans on parchment in bright daylight.

Banana Peanut Butter Cookies (Oatmeal Breakfast)

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Author: Nico Pallotta

  • 2 ripe bananas about 1 cup (240 g) mashed
  • ¾ cup (190 g) natural peanut butter
  • 1 egg
  • 3 tablespoons (60 g) honey
  • 2 teaspoons vanilla
  • 1 cups (100 g) rolled oats
  • 1 cup (100 g) blended oats or oat flour
  • 1 teaspoon cinnamon
  • ¼ cup (40 g) mini dark chocolate chips optional
  • ¼ teaspoon salt

  • Mix the wet ingredients: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
    Mash 2 ripe bananas in a large bowl. Add ¾ cup natural peanut butter, 1 egg, 3 tablespoons honey, and 2 teaspoons vanilla, then whisk until smooth.
    Step 1 Mashed bananas mixed with peanut butter, egg, honey, and vanilla until smooth.
  • Make the batter: Stir in 1 cups rolled oats, 1 cup blended oats (or oat flour), 1 teaspoon cinnamon, and ¼ teaspoon salt. Fold in ¼ cup mini dark chocolate chips, if using.
    The batter will be soft and scoopable. Let it rest for 5 minutes so the oats absorb some moisture and the batter thickens.
    Step 2 Oats, oat flour, cinnamon, and chocolate chips folded into thick cookie batter.
  • Shape the cookies: Use a regular eating spoon to scoop the batter onto the baking sheet, leaving about 2 inches between each cookie. Use a second spoon to help scrape off the batter.
    Flatten each cookie to about ½ inch thick. Add chopped pecans or extra chocolate chips on top, if you like.
    Step 3 Cookie dough scooped onto parchment-lined baking sheet and flattened with spoon.
  • Bake: Bake at 350°F (180°C) for 12 to 14 minutes, until the tops look set.
    Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
    Step 4 Baked banana peanut butter cookies with lightly golden edges cooling on baking sheet.
Substitutions
  • Ripe bananas → Very ripe frozen bananas, thawed and drained.
  • Natural peanut butter → Almond butter, cashew butter, or sunflower seed butter.
  • Egg → 2 tablespoons ground flax seeds or chia seeds.
  • Honey → Maple syrup.
  • Vanilla extract → Vanilla bean paste or a little almond extract.
  • Rolled oats → Quick oats (use 2 cups quick oats and skip the blended oats).
  • Blended oats (or oat flour) → Store-bought oat flour or blend rolled oats into a fine flour.
  • Ground cinnamon → Pumpkin pie spice or apple pie spice.
  • Mini dark chocolate chips → Raisins, dried cranberries, chopped dates, or chopped pecans.
  • Salt → Omit if your peanut butter is already quite salty.
 
Tips
  • Use spotty bananas: The riper they are, the sweeter and softer your cookies will be.
  • Stir the peanut butter: Mix in any separated oil before measuring.
  • Blend half the oats: It's the secret to softer, more tender cookies.
  • Rest the batter: Give it 5 minutes to thicken before scooping.
  • Flatten the cookies: They won't spread much in the oven.
  • Add toppings: Sprinkle on extra chocolate chips or chopped pecans before baking.
  • Don't overbake: Take them out when the tops look set.
  • Cool before moving: They'll firm up as they cool.
  • Store or freeze: Refrigerate for up to 5 days or freeze for up to 3 months.
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