Chocolate banana peanut butter cookies are sweet, chewy, and utterly delicious. Wholesome ingredients like banana, peanut butter, and rolled oats make them a great choice for a filling snack. But at the same time, they are plenty sweet enough for a satisfying dessert.
Hubby was out of muffins, and I was looking through my recipes trying to decide which variety to make. I had ripe bananas in the freezer and remembered this recipe. So instead of my weekly batch of muffins, I made him these cookies two weeks in a row, and he certainly isn’t complaining.
Banana: This is the time to use that spotted brown banana sitting on the kitchen counter or in the freezer. I also have a banana or two in the freezer. Those ugly brown bananas make the best cookies, muffins, and cakes.
Egg: Binds the ingredients together and gives the cookies structure.
Honey: Adds natural sweetness.
Sugar: Only a quarter cup of sugar is enough to make the cookies plenty sweet.
Canola Oil: Makes the cookies soft and chewy.
Vanilla Extract: Adds that wonderful flavor and aroma that only vanilla extract can provide.
Rolled Oats: Also known as old-fashioned oats. Less processed than instant oats, they hold up during baking and allow the cookies to hold their shape.
Flour & Baking Soda: Give the cookies structure.
Chocolate Chips: I have used milk chocolate and dark chocolate chips. Both were excellent. Semi-sweet would also be fine. I can’t resist a chocolate chip cookie. 🙂
Start by mashing the ripe banana in a large bowl. The banana should be a mushy consistency without any large lumps.
Add the peanut butter, honey, oil, and vanilla. An easy way to measure the peanut butter is to measure the canola oil first, then use the same cup to measure the peanut butter. The residual oil in the cup will help the peanut butter slide right out of the container.
Combine the oats, flour, and baking soda in another bowl and stir to thoroughly combine. Add the dry ingredients to the wet ingredients and stir until just combined. Then fold in the chocolate chips.
Chill the dough in the refrigerator for 20 minutes. This helps the cookies hold their shape while baking.
After 20 minutes, form the dough into balls using a cookie scoop or a tablespoon. Place on a baking sheet lined with parchment paper. Leave about an inch between the dough balls. These cookies stay round and round and don’t spread as much as your typical standard chocolate chip cookie.
Bake until lightly browned on the top. They should feel firm when lightly touched.
Transfer to a cooling rake. Be sure to eat at least one of the chocolate banana peanut butter cookies while they are still warm!
Chocolate Banana Peanut Butter Cookies
- 1 large banana the riper the better
- 1 egg
- ½ cup creamy peanut butter
- 2 Tbsp honey
- ¼ cup sugar
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup flour
- ½ tsp baking soda
- ½ cup chocolate chips
- Using a fork, mash the banana in a large bowl. Beat the egg into the mashed banana. Stir in peanut butter, honey, sugar, canola oil, and vanilla.
- Combine the dry ingredients in a separate bowl. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Chill the dough for about 20 minutes.
- Preheat your oven to 350 ℉ and line a baking sheet with parchment.
- Using a cookie scoop or a Tbsp, form cookie dough into balls and place on the baking sheet. Refrigerate leftover cookie dough if baking in more than one batch.
- Bake for 13-15 minutes. They will stay domed and be lightly browned on the top.