Soft, chewy no-flour cookies made by mashing ripe banana with peanut butter and rolled oats, flattened by hand and baked until just set at the edges.
Cookies do not spread in the oven, so flatten each dough mound with the back of a spoon or your fingertips to about 1/2 inch thick before baking. Freezer-friendly: freeze cooled cookies in a single layer, then transfer to a bag for up to 2 months; thaw at room temperature.
Make ahead: store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For a sturdier cookie, let the dough rest 5 minutes so the oats absorb moisture.
Ingredients
Scale
Measurement units
- 2 medium ripe banana (Spotty, very ripe bananas give the best sweetness and moisture.)
- ½ cup creamy peanut butter
- 1 cup rolled oats (Old-fashioned oats; do not use instant.)
- 2 tbsp honey (Only if bananas are not very ripe.)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp baking soda (Helps lift the cookies slightly.)
- salt (Pinch, to taste.)
- ½ cup mini chocolate chips
Ingredients
Scale
Measurement units
- 2 medium ripe banana (Spotty, very ripe bananas give the best sweetness and moisture.)
- ½ cup creamy peanut butter
- 1 cup rolled oats (Old-fashioned oats; do not use instant.)
- 2 tbsp honey (Only if bananas are not very ripe.)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp baking soda (Helps lift the cookies slightly.)
- salt (Pinch, to taste.)
- ½ cup mini chocolate chips
Instructions
Preheat the oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Equipment: baking sheet, parchment paper
Mash the banana
Mash 2 medium ripe bananas in a mixing bowl with a fork until nearly smooth.
Stir vanilla extract (1 tsp) into the mashed banana.
Equipment: mixing bowl, fork
Mix the dough
Stir creamy peanut butter (½ cup) into banana until fully combined.
Add rolled oats (1 cup), ground cinnamon (½ tsp), baking soda (¼ tsp), and a pinch of salt, then stir until a thick dough forms.
Let the dough rest 5 minutes so the oats absorb moisture.
Equipment: baking sheet
Add chocolate chips
Fold mini chocolate chips (½ cup) into the dough, if using.
Shape and flatten the cookies
Scoop 2 tablespoon portions of dough and roll each into a ball.
Place the balls 2 inches apart on the prepared baking sheet and flatten each to about 1/2 inch thick with the back of a spoon, since the cookies do not spread.
Equipment: baking sheet
Bake the cookies
Bake for 12 minutes until the edges are set and golden and the tops look dry, not wet.
Cool
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Equipment: baking sheet
Before you cook
Cook notes
- • Cookies do not spread in the oven, so flatten each dough mound with the back of a spoon or your fingertips to about 1/2 inch thick before baking.
- • Make ahead: store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- • Freezer-friendly: freeze cooled cookies in a single layer, then transfer to a bag for up to 2 months; thaw at room temperature.
- • For a sturdier cookie, let the dough rest 5 minutes so the oats absorb moisture.
- • For extra protein, use a higher-protein peanut butter or add 1 scoop of unflavored protein powder, reducing the oats slightly if needed.
- • For a 10-year-old and a picky adult, the mini chocolate chips are the easiest way to make these more appealing without changing the base.
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