- VE
- LC
Banana Peanut Butter & Oat Cookies
These breakfast cookies are a great way to use bananas that are going bad. A quick-and-easy recipe, there's no added refined sugar - just real, simple ingredients that result in a delicious combination of flavors!
Ingredients
Instructions
- Step 1
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Step 2
Add the bananas to a large bowl and mash well with a fork.
- Step 3
Add in the oats, honey, cinnamon, salt, melted coconut oil, peanut butter, vanilla extract, and chocolate chips (if using). Stir until everything is fully combined.
- Step 4
Use a large cookie scoop to drop about 10 to 12 cookies onto the two baking sheets.
- Step 5
Gently press each cookie down with the back of a spoon or your fingers. These cookies won’t spread on their own while baking.
- Step 6
Bake for 18 to 20 minutes, or until the edges are just lightly browned.
- Step 7
Remove from the oven and let the cookies rest on the baking sheet for 15 minutes.
- Step 8
Transfer to a cooling rack to cool completely.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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