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), they’re perfect for after-school snacks or “oops, I forgot it’s bake sale day” moments.
One of my kids thinks these are basically breakfast. The other only eats them if I sprinkle sea salt and throw in chocolate chips—so of course, that’s 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 12–15 minutes, or until the edges are slightly golden.
- Let cool for 5 minutes (or don’t—it’s your kitchen).
Recipe Notes
- Want them chewier? Add more oats.
- Allergic to peanut butter? Try almond butter or sunflower seed butter.
- These freeze well—just toss them in a zip bag after they’ve cooled.
Prep & Cook Time
Prep time: 5 min Cook time: 12–15 min Total time: ~20 min Makes: 10–12 cookies
Variations
- Add cinnamon, flaxseed, or chia for extra nutrition.
- Turn them into “breakfast cookies” 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 5–6 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 comment—I’d love to see your cookie twist.
From Work to Table 