Can a cookie really be healthy and still taste good? Yes it can! My healthy peanut butter banana cookies win the prize.
I’ve often looked at breakfast cookies as a solution to getting much-needed protein and fiber into my young teenage athletes.
You want them eating right but too much added sugar is just not a great idea.
Every once in a while is OK.
That’s why these healthy oatmeal cookies make everyone happy.
There is just enough sweetness to please their sweet tooth.
The boys are happy and mom’s happy.
Chock-full of rolled oats, potassium filled ripe bananas and protein-rich crunchy peanut butter, these soft and chewy cookies are the perfect grab and go breakfast or healthy snack.
The teenage years can be challenging because it seems in my household all my boys ever do is eat.
They are very active and always hungry.
I try to make sure there are plenty of healthy choices available in the pantry.
What I love about this cookie recipe is that it’s just like any other cookie – delicious.
And my boys come back for more. There’s no guilt eating a stack of healthy cookies.
Ingredient list
- Ripe bananas add the necessary sweetness to this recipe. Pick up a bunch at your local grocery store.
- Oats give these soft cookies fiber and texture to these cookies. Use old fashioned, quick oats or steel oats.
- Peanut butter adds flavor and crunch to these vegan cookies. Use your favorite crunchy organic peanut butter or regular peanut butter for this recipe.
- Sugar. Use white granular sugar, or substitute monkfruit alternative. I love Splenda brand.
- Whole wheat flour comes in white whole wheat or just use all purpose flour if that is what you have in the pantry.
- Milk. I like to use non-dairy milk like oat milk or soy milk, but regular milk works in this recipe.
- Vanilla extract
- Baking soda
How to make these cookies
Preheat the oven to 350 degrees F.
In a large mixing bowl, blend together the peanut butter and mashed banana.
Add in the oats, milk, flour, sugar, vanilla and baking soda and blend well.
Using a spoon to drop tablespoons of cookie dough onto a prepared baking sheet.
Bake the cookies for 12 to 14 minutes or until the they begin to brown around the edges.
Allow the cookies to cool completely on a cooling rack.
How long do these cookies take to bake?
This recipe takes 30 minutes from start to finish and uses simple ingredients you already have in your pantry.
They are so easy to make that you can give your teenager the task of baking them.
Throw in a banana, add a little natural peanut butter, sprinkle in some oats and whole wheat flour and bake for 12 minutes until golden brown.
How many cookies does this recipe make?
This recipe makes a dozen cookies and is easy to make a second batch.
I find that using parchment paper keeps the cookies from sticking and makes clean up super easy.
These cookies refrigerate and freeze well.
Variations
This easy recipe can be altered to add your favorite ingredients.
- Use almond butter, cashew butter or sunflower seed butter in place of peanut butter.
- Add 1/2 cup of dark chocolate chips or cacao nibs to the batter.
- Add a sprinkle of hemp seeds, pumpkin seeds or chopped nuts to the batter.
- Use 1/3 cup coconut sugar, brown sugar or pure maple syrup in place of the granular sugar.
More recipes with wholesome ingredients
- EASY BANANA ZUCCHINI BREAD RECIPE WITH PECANS
- EASY COUSCOUS WITH GRILLED VEGETABLES, LEMON & GOAT CHEESE
- EASY ROASTED CAULIFLOWER WITH PANKO AND PARMESAN
- EASY AND HEALTHY APPLE CARROT OATMEAL MUFFINS
- CHEWY FRUIT & NUT GRANOLA BARS
- ANCIENT GRAINS SALAD WITH ROASTED VEGETABLES
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Healthy Peanut Butter Banana Cookies (Vegan Recipe)
Ingredients
- 1 large ripe mashed banana
- 1/2 cup crunchy peanut butter
- 1/3 cup sugar
- 1 cup old fashioned oats
- 1/2 cup whole wheat flour
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 350°F.
- Using a mixer, blend together the banana and peanut butter until smooth.
- Add the remaining ingredients and blend well.
- Drop tablespoons of cookie dough onto a cookie sheet lined with parchment paper or a silicone mat.
- Using the back of the spoon flatten the batter slightly.
- Bake cookies for 12 to 14 minutes or until the they begin to brown around the edges.
- Allow the cookies to cool completely to room temperature before eating.
- Refrigerate or freeze extras in an airtight container.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
They look yummy, and sound quite healthy as well. I would probably substitute almond butter for the peanut because of an allergy, but I’m sure it would be delicious either way.
Thanks Elissa. Peanut or almond butter would be great in this cookie. Definitely make the substitution to fit your allergy requirements. Hope you like it.
The cookies look incredible! YUM
Thanks Safira
I’m always down for any and every excuse to eat cookies for breakfast. And I love, love, love the banana and peanut butter flavor combination; however, I’m with Elissa. . .I’d probably sub in almond butter. . .because. . .well. . .I am an almond butter addict (and proud of it). Can’t wait to nosh on these beauties first thing in the morning. 😉
Lynn, almond butter would be a fantastic substitution. I will have to give that a try next time I whip up these cookies.
Oats, bananas and peanut butter are such a classic, yummy combination. I would need to substitute gluten-free oats and flour. These look delicious.
Amanda this recipe is easy to make substitutions to if you need it to be gluten-free. Let me know how it turns out.
Bananas, peanut butter and oats……the perfect combo. I can’t imagine anyone not liking these. Nicely done.
Thank you Jackie. They really are the perfect sweet treat.
wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.
Simon
It says these should be kept in fridge or frozen after cooling. Guessing they would not be good for mailing in a care package?
They are soft cookies that will spoil quicker if not refrigerated. You could always mail them in a package with dry ice. Just an idea.
These are so good! I must admit, I was doubtful when I realized that these didn’t require oil , butter or eggs, but they turned out excellent. I doubled the recipe, used almond butter, used a little less sugar (and brown sugar instead) as well as oat milk, chocolate shreds and a dash of cinnamon. Only thing I’d suggest for people following this recipe is to not overmix, which is probably a given but I’m a newb. I blended the bananas, almond butter, oats and milk in a mixer, and combined the rest of the items in another bowl before pouring the smoothie concoction out of the mixer and into the rest of the ingredients. Still…SO. GOOD. Was planning to make these for a friend but just might have to keep these…