Peanut Butter Banana Oatmeal Cookies
Gluten-free and full of flavor, Peanut Butter Banana Oatmeal Cookies are a delicious blend of mashed banana, creamy peanut butter and hearty oats. Thick, chewy and loaded with dark chocolate chips, these eggless cookies are a healthy homemade treat.
Ingredients
- 1/2 cup overripe bananas mashed
- 1 tsp vanilla extract pure
- 1/2 cup creamy peanut butter all-natural
- 1/4 tsp ground cinnamon
- 1/2 cup dark brown sugar packed
- 2/3 cup old-fashioned oats organic
- 1/8 tsp sea salt fine
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chips
Instructions
- In a large mixing bowl, stir together mashed banana, vanilla and peanut butter.
- Add dry ingredients (cinnamon, brown sugar, oats, salt and baking soda) to wet ingredients then stir until just combined. Avoid overmixing.
- Fold in chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and place in the freezer for 20 minutes.
- Preheat oven to 350 degrees.
- Line a large cookie sheet with parchment paper.
- Remove cookie dough from the freezer. Using a 2.5 tablespoon cookie scoop, scoop cold dough into cookie balls then place them on the baking sheet spaced 2 inches apart.
- Using your fingertips, gently flatten the rounded tops of the cookie balls.
- Bake for 9 - 11 minutes or until cookies set around the edges but are still soft in the center. (Cookies will continue to set as they cool, avoid overbaking or cookies will be dry.)
- If desired, press additional chocolate chips into the tops of warm cookies.
- Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 3 days.