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!

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 10 cookies

Calories: 292 kcal per serving

Ingredients

2 - bananas
2 ½ cups - old fashioned oats
¼ cup - honey
½ tsp - ground cinnamon
¼ tsp - kosher salt
¼ cup - melted coconut oil
¾ cup - natural peanut butter, or almond butter
½ tsp - vanilla extract
½ cup - dark chocolate chips

Instructions

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Add the bananas to a large bowl and mash well with a fork.
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.
Use a large cookie scoop to drop about 10 to 12 cookies onto the two baking sheets.
Gently press each cookie down with the back of a spoon or your fingers. These cookies won’t spread on their own while baking.
Bake for 18 to 20 minutes, or until the edges are just lightly browned.
Remove from the oven and let the cookies rest on the baking sheet for 15 minutes.
Transfer to a cooling rack to cool completely.

Nutrition