Hi, friends! Ripe banana binds these soft oat cookies, and peanut butter adds flavor with no mixer needed. Shape them to their final thickness before baking because they do not spread like butter-and-sugar cookies. Expect a tender, lightly moist bite rather than a crisp packaged-cookie texture.
- Prep
- 10 minutes
- Cook or chill
- 15–20 minutes
- Yield
- 10 cookies
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Cookies
- 2 ripe medium bananas, about 100 g peeled each (3½ oz each)
- 1 cup quick-cooking rolled oats
- 3 tablespoons peanut butter
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- Pinch of salt
- ⅓ cup chopped dark chocolate or nuts, optional
How to make it
- Preheat to 350°F (180°C) and line a baking sheet. Stir the peanut butter in its jar if its oil has separated.
- Mash the bananas and mix with the peanut butter, cinnamon, and salt.
- Stir in oats and rest for 3 minutes to hydrate.
- Fold in baking powder and optional chocolate or nuts. The sticky dough should hold a spoonful; add a little oat only after the rest if necessary.
- Divide into 10 portions and flatten to about 1 cm (⅜ inch) thick.
- Bake for 15–20 minutes, until the edges brown and centers set. Cool on the sheet for 5 minutes, then move to a rack.
Small details that help
Larger bananas bring more moisture; begin with the stated peeled size. Peanut butter is a major allergen and must be identified when serving. Chocolate may add sugar and milk ingredients, while nuts add their own allergens. Check labels rather than assuming a dietary claim from the basic batter.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Why did they stay in a mound?
The dough does not spread much. Flatten each portion before baking.
Are they crunchy?
They are intentionally soft and moist. A little edge browning adds contrast but not a dry-cookie texture.
Can I leave out chocolate?
Yes. It is optional. Plain cookies still contain natural banana sugars.