The Best Oatmeal Cookies Recipe With Peanut Butter, Banana & Chocolate Chips (4 Ingredients, 20 Minutes) by Elisa Schmitz
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When life gives you lemons, it's time to make ... homemade cookies. If you're looking for easy cookie recipes to make life better, then you will love this simple peanut butter banana chocolate chip oatmeal cookie recipe. I think it's the easiest one I've ever made!
This delicious and nutritious chocolate chip cookie recipe couldn't be any simpler. With only four ingredients (none of them are eggs!) and ready in only about 20 minutes, you can make a batch of homemade peanut butter cookies that will turn anyone's frown upside down. Plus, check out the health benefits of peanut butter, the health benefits of bananas and the health benefits of oats.
To make this easy gluten-free cookie recipe, you'll need these four wholesome ingredients: your choice of peanut butter, overripe bananas, quick-cooking oats and chocolate chips. The honey, vanilla, dash of salt and chopped walnuts are optional. You mix up the batter then bake the comforting cookies for about 10 minutes. That's it!
These low-sodium oatmeal cookies make the perfect snack with a glass of milk throughout the day, or an amazing dessert with your warm beverage of choice. These delightful cookies are so easy to make, they may become a habit!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes (ovens vary)
Total Time: 18 to 20 minutes
Servings: 18
Ingredients
- 2 large overripe bananas (about 1 1/4 cups), mashed
- 1/2 cup peanut butter (creamy or chunky)
- 2 cups quick-cooking oats
- 1/2 cup chocolate chips (semisweet or dark chocolate)
Optional Ingredients
- 1 1/2 tablespoons honey
- 1 teaspoon vanilla extract
- dash of salt
- 1/2 cup chopped walnuts
Here's how to make it:
- In a large mixing bowl, add the mashed bananas, peanut butter and oats (and the honey, vanilla and salt, if using). Stir to combine. (We like crunchy peanut butter in this recipe. Oats are naturally gluten-free, but if you need to be sure, use gluten-free oats.)
- Fold in the chocolate chips (and the walnuts, if using). (We prefer semisweet or dark chocolate chips.)
- Drop by tablespoons-full onto parchment paper-lined baking sheets and flatten a bit (these cookies stay about the same size/shape as how they're formed). If you like, you can add a few more chocolate chips into the top of each cookie.
- Bake in a preheated 350-degree F oven for about 8 to 10 minutes, until just turning lightly brown. Do not over-bake. (The number of cookies depends on the size of cookies you form. I made 18 cookies.)
- Allow to cool a bit before serving. We prefer to eat these cookies the same day we make them. If you have leftover cookies, store them in an airtight container on the counter, or in the refrigerator or freezer (they last longer that way). For an extra-special treat, reheat them in the oven or toaster oven!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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