Every week there are two bananas on my counter getting a little too spotty, and this is where they go. Mashed with peanut butter and rolled oats, they turn into soft, chewy cookies with no added sugar, no eggs and no flour. They are my answer to the after-school snack attack and the late-night craving alike. The riper the bananas, the sweeter the cookies, so don't be shy about using the really brown ones.
Servings: 12 · Prep: 10 min · Cook: 14 min
Ingredients
- 2 medium (about 8 1/2 oz / 240 g peeled) very ripe bananas
- 1/3 cup (85 g) creamy peanut butter (no sugar added)
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
- 1/4 cup (30 g) chopped walnuts or raisins (optional)
Method
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas with a fork until almost smooth, with just a few small lumps.
- Stir in the peanut butter, vanilla and cinnamon until evenly combined. If your peanut butter is very firm, warm it for 10 seconds in the microwave first.
- Add the oats, baking powder and salt and mix well. Fold in the walnuts or raisins, if using. Let the dough rest for 5 minutes so the oats soak up some moisture and the cookies hold their shape.
- Scoop 12 heaped tablespoons of dough onto the sheet, about 2 inches (5 cm) apart. These cookies do not spread, so press each one into a round about 1/2 inch (1 cm) thick with the back of a damp spoon.
- Bake for 12 to 15 minutes, until the edges are golden and the tops feel set when you touch them lightly.
- Let them cool on the baking sheet for 10 minutes before moving them to a rack. They firm up as they cool.
Tips and variations
- Almond butter or sunflower seed butter work instead of peanut butter for a nut-free version (with sunflower butter, skip the walnuts).
- Quick oats give a softer, more uniform cookie; rolled oats give more chew.
- Store them in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
- For a treat, press a few dark chocolate chips on top before baking (this adds a little sugar).
Next time your bananas go spotty, you know what to do. Happy baking!
