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Ingredients
Scale
- 2 cups (180 grams) quick oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (125 grams) creamy peanut butter
- ½ teaspoon vanilla extract
- 2 large ripe bananas, mashed (about 1 ½ cups)
- ¼ cup (45 grams) chocolate chips
Instructions
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Combine quick oats, ground cinnamon, and salt in a large bowl.
- Add creamy peanut butter and vanilla extract; fold in mashed bananas.
- Gently add chocolate chips into the mixture.
- Scoop 2 tablespoon portions onto the baking sheet, flattening slightly.
- Bake for 14-17 minutes until edges are browned.
- Cool on the baking sheet before transferring to a wire rack.
Notes
Use very ripe bananas for the best flavor and ease of mashing.
Check your oven temperature carefully to avoid overbaking.
Store cookies in an airtight container for up to a week, or freeze for longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 3
- Sodium: 80
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2
- Protein: 3
- Cholesterol: 0