These are my go-to cookies when we want something sweet, fast, and not packed with sugar or drama. With only five ingredients (plus whatever extras you have), theyâre perfect for after-school snacks or âoops, I forgot itâs bake sale dayâ moments.
One of my kids thinks these are basically breakfast. The other only eats them if I sprinkle sea salt and throw in chocolate chipsâso of course, thatâs what I do.
Ingredients
- 2 ripe bananas (the spottier, the better)
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1/2 cup oats (quick or rolled)
- Chocolate chips or other add-ins (optional: raisins, chopped nuts, shredded coconut)
- Sea salt for sprinkling (optional but delicious)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mash the bananas with a fork until smooth.
- Stir in the peanut butter and vanilla until combined.
- Add oats and mix until everything comes together. Fold in chocolate chips or any extras.
- Scoop small spoonfuls onto the baking sheet and gently flatten. Sprinkle with sea salt if using.
- Bake for 12â15 minutes, or until the edges are slightly golden.
- Let cool for 5 minutes (or donâtâitâs your kitchen).
Recipe Notes
- Want them chewier? Add more oats.
- Allergic to peanut butter? Try almond butter or sunflower seed butter.
- These freeze wellâjust toss them in a zip bag after theyâve cooled.
Prep & Cook Time
Prep time: 5 min Cook time: 12â15 min Total time: ~20 min Makes: 10â12 cookies
Variations
- Add cinnamon, flaxseed, or chia for extra nutrition.
- Turn them into âbreakfast cookiesâ with dried fruit + coconut.
- Use dark chocolate chunks and flaky salt for grown-up snack energy.
Storage
- Store in an airtight container for 3 days at room temp or 5â6 days in the fridge.
- Freeze flat in a bag or container for up to 1 month.
Did your picky eater approve these? (Even a nibble counts!)
Tag me @fromworktotable or leave a commentâIâd love to see your cookie twist.
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