Peanut Butter Banana Oatmeal Cookies

CAKES ‘N’ BAKES(5)
Jessy Banninga: "I used frozen bananas from my freezer, and added…" Read More
8Ingredients
25Minutes
150Calories

Ingredients

US|METRIC
  • 1/2 cup mashed banana
  • 1/3 cup unsalted peanut butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup gluten-free rolled oats
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    NutritionView More

    150Calories
    Sodium10% DV250mg
    Fat12% DV8g
    Protein10% DV5g
    Carbs6% DV17g
    Fiber8% DV2g
    Calories150Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium250mg10%
    Potassium190mg5%
    Protein5g10%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A0%
    Vitamin C2%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Jessy Banninga 3 months ago
    I used frozen bananas from my freezer, and added various nuts, raisins, etc. Also added about 1/2 cup ground oats to help firm up the cookies. Ended up decreasing the temperature and increasing the bake time for the second batch so they didn't burn on the bottom before the middle was done. I did 325 for 13 min (instead of 350 for 10 min). Overall, they were delicious and satisfying. A bit on the softer side, but I like them that way.
    Carolyn Ramsey 8 months ago
    Very good added a few chopped pecans
    Patrick M. 8 months ago
    Need to find a way to chrisp them on the outside.
    Bobbi Sweitzer 10 months ago
    Delicious! I added 1/2 t cinn(prolly add 1t next time) also accidentally used 1/2 c of PB (guess my eye site needs checked) Anyways- this recipe is a keeper for my ripe bananas!! So easy & SUPER good!! Most def making these again & again & again
    Ofstedahl 10 months ago
    Really yummy! I made them with almond butter and raisins. I took them out after 8min bc I like softer cookies and they started to look brown on the bottom- it was perfect. They fall apart alittle but are tasty
    kcapling . 2 years ago
    amazing but needs cinnamon
    Joe 2 years ago
    Only 4 stars because I didn’t use the exact ingredients. However, they are very tasty. My substitutions were: canned (then mashed) carrots instead of banana, agave syrup instead of maple, combo of peanut and sunflower butters and a little less, about 2 Tbl each. Also added 1/2 tsp cinnamon, 1/4 cup raisins, 1/4 cup sunflower kernels. Baked about 12-18 min to firm up. I will make these again. Thank you.
    Billi P. 2 years ago
    Great healthy cookie I'm happy to give my kids for breakfast! Win win!!!
    Sarah Ottati 2 years ago
    Great as a breakfast cookie! I made them pretty large.
    Jennifer S. 3 years ago
    I used bananas from my freezer. - all ingredients are things I always have on hand. These cookies were easy to make, not too sweet and so good!
    Beth D. 3 years ago
    I haven't even taken these out of the oven yet.... The dough makes me want to die from happiness. I added a little bit of cinnamon as well!!

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