Banana Peanut Butter and Oatmeal Cookies (Gluten Free & Dairy Free!)
These Banana Peanut Butter and Oatmeal Cookies are a small-batch, gluten-free, dairy-free recipe made with a few pantry ingredients, your favourite chocolate, and those bananas that look sad but taste amazing! They're soft, chewy, naturally sweet, protein-focused, fibre-rich, and perfect for breakfast, snack, dessert, or the “I need something with coffee immediately” moment.
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Servings: 7 cookies
Equipment
- oven and parchment paper
Ingredients
- 1 ripe banana
- 2 tbsp maple syrup
- 1 egg
- 1 tsp vanilla
- ¼ cup peanut butter*
- ¼ cup vanilla protein powder
- 1 cup oats
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 tbsp ground flax
- ½ tsp salt
- ½ cup dark chocolate (use a really good one) roughly chopped*
- flaky sea salt
Instructions
- Preheat oven to 350.
- Lay down parchment onto a baking sheet.
- Mash banana in a medium-sized bowl.
- Add maple syrup, egg, vanilla, and peanut butter, and mix to combine.
- Add dry ingredients and stir until well incorporated.
- Stir in most of the chocolate, reserving some to garnish each cookie.
- Use an ice cream scoop to divide batter onto prepared cookie sheet.
- Gently press the mounds down, forming into a cookie shape.
- Top each cookie with remaining chocolate chunks.
- Bake for 12 minutes.
- Sprinkle with flaky sea salt.
- Best stored in an airtight container https://black-blum.ca/collections/shop-all in the fridge.
Notes
I make my own peanut butter now. If you have the time and the food processor, I highly recommend you do the same, here is the recipe. You'll never go back to store-bought.
This is the dark chocolate that I use. You could use your fave dark chocolate bar or chocolate chips.
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 25gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 32mgSodium: 307mgPotassium: 291mgFiber: 4gSugar: 10gVitamin A: 50IUVitamin C: 1mgCalcium: 54mgIron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.