Peanut Butter Banana Oat Cookies

Not only do these nutrient-dense cookies have more protein and fruit than a typical cookie, but children love them. Skip the chocolate chips, and you could even serve one or two for breakfast.

Peanut Butter Banana Oat Cookies

1 medium-sized banana, well ripened
1 cup peanut butter, smooth or crunchy
1/2 cup brown sugar, packed
1 egg
1 cup whole wheat or all purpose flour (I use a 50/50 mix)
1 cup rolled oats, not instant
1 teaspoon baking powder*
1/2 cup dried cranberries, optional
1/2 cup chocolate chips, optional

  1. Preheat oven to 375° F, and lightly coat baking sheet(s) with cooking spray.
  2. Cream peanut butter and brown sugar together.
  3. Add banana and beat until fully mashed.
  4. Add egg and mix for another minute.
  5. Stir in flour, oats, and baking powder, stopping before the dry ingredients are fully moistened.
  6. Fold in cranberries and chips, if desired, mixing just until these and the dry ingredients are fully incorporated.
  7. Drop by rounded tablespoons onto prepared pan(s), leaving about 2″ of space between the cookies.
  8. Bake for 12-14 minutes, until set and lightly browned.
  9. Move baking sheet to wire rack for cookies to cool.

* For chewier cookies, omit baking powder.

These can be stored in a tight container at room temperature for a couple of days, but they become somewhat muffin-like in texture after the first day, unless baking powder is omitted.

© Liesl K. Bohan | SavvyBaker.com

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6 Comments

  1. So I’m going to go pick up some peanut butter tomorrow…=P. It’s been too long since I’ve made cookies, and you have me wanting these right now.

    ~Kurious Kitteh

  3. Thanks for your note, Kurious, and please let me know what you think after you try them.

    Thanks also to Lisa, and greetings to anyone else who’s visiting because of Tastespotting!

  4. Hi =),

    I made some yesterday, and they were good! I keep munching on them lol. I guess I can get away with it ’cause they’re not too sweet, and they are healthy =P. I had a stupid moment where I forgot to pick up some rolled oats and used steel-cut instead, I liked the texture but would want to try them with the rolled oats to see how they were intended to be. I also liked how they got kind of chewier the second day (I didn’t use the baking powder). They go well with milk =).
    Thanks for posting the recipe!

    ~Kurious Kitteh

  5. How funny! I’ve never tried steel-cut oats in cookies, but I could see how they might work well with a really moist recipe.

    Thanks for following up!

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