This Breakfast Peanut Butter and Banana Oatmeal Cookie was made using only 3 basic ingredients: Peanut Butter, Banana and Oatmeal, and all the rest are optional ingredients. No eggs, no butter, no oil and there’s even an option to not add any sugar. It’s thick, soft and super moist it’s like eating a banana bread cookie in one. It’s my healthy take on healthy cookie, 3 ingredients in 3 simple steps.

I eat cookie anytime of the day even more for breakfast. Cookie for breakfast? Bring it on! But this cookie is one cookie that I can truly call a breakfast cookie. This is also my pre -workout and post workout cookie. I made this with only 3 base ingredients, and from there started adding chocolate chips, nuts and dried fruits which gave me 4 variations of cookie in one cookie batter.  I don’t feel guilty eating more than 1 piece at a time because in my mind its just oats, banana and peanut butter. It can even be substituted by Almond butter if that is what you have.  This is a simple one bowl healthy cookie recipe.

What’s Great About this Cookie?

• Gluten Free & Vegan (if you care) but can easily be substituted with non- gluten ingredients
• Healthy cookie option for breakfast, pre-workout and post workout
• Only 3 basic ingredients
• One bowl, easy to make, no mixer needed
• NO eggs, so You can taste the batter as you go to adjust the taste to your preference
• Good use of ripe banana
• Kids can help you make this
• Super simple and easy. 3 Ingredients wit 3 simple steps

Base Ingredients for Peanut Butter Banana Oatmeal

• Ripe Banana – Ripe banana is a MUST because this recipe do not use or only use very minimal amount of sweetener. It relies mostly in the natural sweetness of banana. In the recipe, says 1/3 cup of mashed banana, stick with the measurement as it could affect the consistency of the cookie. I used 1 medium size banana then measured it after mashing it. Banana could differ in size so it is implant to measure after the banana has been mashed
• Peanut Butter – smooth or chunky will both work fine. Use a peanut butter that is not oily, or if you are using a peanut butter with too much oil, stir it before using. The thicker the peanut butter the better the texture of the cookie. I used Kraft Smooth and Creamy for this recipe.
• Oatmeal – Rolled Oats please, I haven’t tried using any other like steel cut oats it quick cooking oats. Bear in mind the substituting the type of oats could affect the consistency as texture could vary. Quick cooking is softer while steel cut oats are drier and needs longer baking time.

Optional Ingredients for Peanut Butter Banana Oatmeal

• Add on: Chocolate chips, raisins, nuts are optional but it definitely made the cookie even more delicious and gave the cookie a nice texture.
• Sugar – If the banana is ripe and sweet, you don’t even need to add sugar. Taste your cookie batter after mixing the peanut butter and mashed banana, if it is sweet enough to your liking, then skip the sugar or use only 1 tbsp. I personally like mine with a bit of brown sugar, but I adjust it sometimes depending on how ripe the banana I am using. You can substitute it with white sugar or coconut sugar, or plant base sweetener. Be careful if you substitute it with a liquid sweetener as it could affect the consistency of the batter. You might need to add a little bit make oatmeal so that the batter is not too runny.
• Salt – adds flavor to balance the sweetness of peanut butter, again taste the batter and decide if you like to have salt or not.
• Baking Soda – Baking soda reacts with banana because of its acidity and this gives a little bit of lift to the cookie. If you don’t mind a flatter cookie, you can skip it.
• Vanilla Extract – Just to add flavor

What to Expect From this Cookie

• Thick and soft: Oatmeal cookie has a tendency be dry and that’s because by nature, oatmeal absorbs liquid quickly. Often times, when too much Oatmeal is added, the cookie could turn dry, but not this cookie. I made sure this cookie is soft and moist and it was achieved by the balance between the right amount of banana, peanut butter and oats. The first time I made this, I only use 3/4 cup of oats, the cookie turned out too soft and it easily breaks. So the next time, I added 1/4 cup more of Oatmeal to absorb some of the moisture, and it turned out great. It was stable, but still soft and moist.
• Will not spread: Oatmeal cookie that doesn’t have egg or butter do not spread at all. This is why you have to give this cookie a little bit of helping hand. Simply press the top with a fork just to get it slightly flat.
• Moist center: The center will be soft and slightly wet, but don’t worry because it is already cook. For better texture, let the cookie cool slightly before serving. This cookie gets even better the following day when the oats has absorbed the banana and peanut butter flavor.

This recipe was created because of my 1 lonely overripe banana sitting in my counter.  I know the easiest way for me to consume it is to eat it, but my mind is telling me not to. I have to use it to make it into something and that is just how my mind works whenever I have leftover fruits or food. So I thought a cookie or a bread would be a great option to use it and so this is why you are seeing this post. I’ve been working  on making more healthy option desserts  lately and so far I am having fun. The challenge of using new ingredients and not using regular ingredients make me push my limit on exploring new things and trying new method. Although there’s probably hundreds or thousands recipe online for Peanut Butter Banana Oatmeal, this is my take on it. Thick, soft and moist. Give it a try.

Ingredients:

• 1/4 cup mashed ripe Banana
• 1 tablespoon Honey
• 2 tablespoon Peanut Butter
• 2 tablespoon Brown Sugar
• 1/2 teaspoon Vanilla Extract
• 3/4 cup Rolled Oats
• 1/4 cup Whole Wheat or All-Purpose Flour
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon table Salt
• 1/4 cup Chocolate Chips

Optional Add-On

• 2 tablespoon chopped Chocolate
• 2 tablespoon Chocolate Chips
• 2 tablespoon dried Cranberry
• 2 tablespoon Almonds or any Nuts

Instructions:

1. Pre-heat oven to 350F and line cookie sheet with a parchment paper.
2. Mix: In a mixing bowl, add mashed banana, baking soda, baking powder, peanut butter, vanilla extract and sugar. Mix until fully combined. Add oats, all-purpose and mix until combined. Add mix-in (chocolate chips, nuts, dried fruit).
3. Divide into four and spoon into the prepared baking sheet. Use a fork to flatten the cookie.
4. Bake for 12 minutes and let cool on a wire rack.

Makes 4

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For your information about Nutritional Information in my website, please visit the Disclaimer page of my website.

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