Banana Oat Chocolate Chip Cookies
Chewy, wholesome cookies made with mashed banana, oats, and a touch of peanut butter for natural sweetness. Perfect for toddlers or an after-school snack.
Servings: 9 Cookies
Ingredients
- 1 1/2 cups rolled oats
- 2 bananas mashed
- 1/4 cup peanut butter
- 1 egg
- 2 tbsp maple syrup
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 F.
- Mash the bananas in a large bowl until smooth.
- Add in oats, peanut butter, egg, maple syrup, and chocolate chips. Mix until fully combined.
- Scoop spoonfuls of dough onto a lined baking sheet, flatten and shape them into round cookies.
- Bake for 20 minutes. Let cool completely before serving (this helps them firm up.)
Notes
Use very ripe bananas with plenty of brown spots for the best natural sweetness and soft texture.
If the dough feels too wet, let it rest for 5 minutes so the oats can absorb some moisture.
Press the cookies slightly before baking—they don’t spread much on their own.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
These freeze well: place cooled cookies in a single layer on a tray, freeze, then transfer to a freezer bag for up to 2 months.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 39mg | Potassium: 229mg | Fiber: 2g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg