Oat Peanut Butter Banana Cookies
These 5-ingredient Oat Peanut Butter Banana Cookies are quick, easy, and deliciously chewy with peanut butter and chocolate, perfect in just 20 minutes!
Servings 9 cookies
Calories 95kcal
Ingredients
- 1 medium banana (very ripe)
- 2 packets/sachets instant quick oats
- 4 tablespoons crushed walnuts
- 2 tablespoons natural peanut butter
- 3 tablespoon sugar free dark chocolate chips
Instructions
- Mash banana: peel 1 medium banana (very ripe) and break into chunks. Add to a large bowl and use a fork to mash well.
- Add everything else: Add 2 packets/sachets instant quick oats , 4 tablespoons crushed walnuts, 2 tablespoons natural peanut butter and 3 tablespoon sugar free dark chocolate chips. Use a spoon to mix it all together into a sticky cookie dough
- Roll into balls: separate the dough and roll into 9 evenly sized balls. Place onto a baking sheet lined with baking paper. (If hands get sticky, dampen with a little water).
- Press cookies: take each cookie into your palm and gently press into a disc shape, making sure to keep an even thickness. Alternatively you can press the balls with the top of a fork so they flatten, and smooth out and creases with your finger.
- Bake: bake in a fan oven at 180℃ (350℉) for 12-14 minutes until golden brown.
Notes
Banana: Using very ripe or over ripe bananas is important, otherwise cookies won't be sweet enough. It is also the only source of moisture and what is binding all the ingredients together. The fresher the banana, the less moisture it will have. Older bananas with blemishes work better.
Rolled Oats v Instant Oats: Instant oats are better for making oat cookies because they blend more easily into the dough, creating a softer, chewier texture.
Walnuts: Place walnuts in a sealed plastic bag, then gently press or roll a can over them to crush into smaller pieces.
Chocolate Chips: A chopped up sugar free dark chocolate bar works well if unable to get sugar free chocolate chips.
Storage: Store oat peanut butter banana cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g | Sugar: 4g
