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When a ripe banana is staring you down, make this.
Welcome to another small-batch recipe you do not share with anyone! Listen, I am all about “sharing is caring,” but when it comes to small batch? No way. Those 7 cookies are all mine. You can share by sharing my recipe *wink*. They can take 30 minutes from gathering the ingredients to indulging; you’re welcome.
This is exactly the kind of recipe I love having in my back pocket. One ripe banana, a little peanut butter, some oats, protein powder, flax, cinnamon, and dark chocolate. Nothing fussy. Nothing complicated. Just a really good cookie that happens to check a few extra boxes.
I don’t call this a breakfast cookie because I added dark chocolate, but I sure wouldn’t judge you for packing two in your bag on the way to work or the gym either.
There has been a whole lot of new cookie recipes on the blog this year, and I’m not mad about it. To be honest, I don’t think any of you are either; cookies are great, comforting, easy to make, healthy, and always reliable. This recipe is fibre and protein-focused, as all my treats are, but I added two teeny tiny tablespoons of maple syrup to send this cookie into dessert territory. If you’re struggling to regulate your blood sugar, omit the maple syrup. They will still taste unreal.
That is the question, and by question I mean, what are you thinking, not adding chocolate?!
I add dark chocolate because I wanted these to feel like a treat. But yes, you absolutely could make these cookies without the chocolate (and the maple) if you’re looking to make these even healthier and possibly even for breakfast. I personally wanted the chocolate this time; I have a bunch of breakfast cookie recipes, and this was not intended to be one of them!
There is something about chocolate, peanut butter, and anything that just makes sense. Add banana and oats to the mix, and suddenly we are in soft, chewy, salty-sweet cookie territory. The dark chocolate melts into little pockets, the peanut butter gives richness, and the flaky sea salt at the end makes everything taste more expensive than it is.
You will love these peanut butter banana cookies because they’re quick, easy, and made with ingredients you probably already have. Bonus points: as written, they are totally gluten-free and dairy-free, and packed with fiber and healthy fats. This is personally my favourite kind of snack cookie because it tastes like dessert but has a little more staying power.
These are great for a quick snack, post-workout bite, lunchbox treat if nuts are allowed, afternoon coffee moment, or after-dinner sweet. They are also small batch, which means you are not staring down 24 cookies wondering who is going to save you from yourself. Only 7 or 8 cookies. Manageable. Dangerous, but manageable.
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This makes cleanup easier and keeps the cookies from sticking.
In a medium-sized bowl, mash the ripe banana until mostly smooth. A few little lumps are fine.
Add the maple syrup, egg, vanilla, and peanut butter to the mashed banana. Mix until everything is well combined and creamy. The peanut butter should be fully worked into the banana mixture so you get that peanut butter banana flavour in every bite.
Add the protein powder, oats, baking soda, cinnamon, ground flax, and salt. Stir until the dough is fully incorporated. It should be thick, soft, and scoopable.
Stir in most of the chopped dark chocolate, saving a little to press on top of each cookie. The extra chocolate on top gives you those perfect melty chocolate moments.
Use an ice cream scoop to divide the batter onto the prepared cookie sheet. Gently press each mound down into a cookie shape. These cookies will not spread like traditional cookies, so shape them how you want them to bake. Top each cookie with the remaining chocolate chunks and bake for 12 minutes. The cookies should look set, soft, and lightly golden around the edges.
Once the cookies come out of the oven, sprinkle them with flaky sea salt. Let them cool slightly before eating, unless you enjoy burning your mouth on molten chocolate!
Store them in an airtight container in the fridge. They are soft and made with banana, so I prefer keeping them chilled. You could also store them in the freezer for longer keeping, but let’s be honest, you’re only making 7 cookies – enjoy the cookies!! Freeze another batch another time.
Are these cookies gluten free? Yes, these cookies are gluten free if you use certified gluten-free oats. Oats are naturally gluten free, but they can be cross-contaminated during processing, so check your label if needed.
Can I make these without protein powder? Yes, but the texture may change slightly. You can try replacing the protein powder with a little extra oat flour or ground oats, but the cookies will no longer have the same protein boost.
Can I use quick oats? Old fashioned oats give the best chewy texture, but quick oats can work in a pinch. The cookies may be softer and less textured.
Can I freeze these cookies? Yes. Freeze them in an airtight container or freezer-safe bag. Let them thaw in the fridge or at room temperature before eating.
Can I make these nut free? You can try sunflower seed butter instead of peanut butter. Make sure your chocolate, oats, and protein powder are also nut free if allergies are a concern.
If you make these banana peanut butter and oatmeal cookies, I would love to hear what you think. Did you add the chocolate? Let me know in the comments below; don’t forget to leave a rating as well! Try these other delicious cookies next:
High Protein Flourless Cookies
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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