Per Serving: $0.29
(Three cookies per serving. Makes 33-36 cookies.)
Yes, I just listed almost every single ingredient in that recipe title. I don’t know what else to do. It’s not like one of those ingredients really stands out more than the others, and it is important to note that these are made without flour or gluten. So, there ya go: Banana Peanut Butter Oat Chocolate Chip Cookies (Gluten-Free).
I didn’t invent this recipe, I was inspired by the Vegan Cookies over at Two Peas and Their Pod. My changes were pretty minimal, because, well, they really struck gold with this recipe. I don’t generally consider agave a good sweetener, so I prefer honey, but you could also use maple syrup! This recipe is simple, and I almost always have every single ingredient on hand. I love when that happens.
If I’m craving chocolate chip cookies, this is my go-to recipe. Sure, they’re “healthier,” but with just a hint of banana and peanut butter, they’re super flavorful and delicious. I normally keep a batch in the freezer for when those cravings hit. Zac likes ’em frozen, and I like ’em nuked for 10 seconds in the microwave. Just enough to make the chocolate gooey!
They also travel well. These little babies got me through one of the longest cross-country travel experiences of my life (delays, delays, delays), when I was heading to Maine a few weeks ago. Pair a few with a Kindle full of unread books, and I’m a happy camper. The recipe makes just around 3 dozen cookies, and I’d say 3 cookies is a serving. Also, bittersweet chocolate chips are the best thing ever. DO IT. Enjoy.
- 3 very ripe bananas (large is best)
- ½ cup creamy peanut butter
- 1 Tablespoon softened butter (or softened coconut oil) - Edit Aug 2015: this is optional, I've been making it without and haven't noticed a difference!
- 2 Tbsp date syrup OR 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 2½ cups rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup bittersweet chocolate chips
- Preheat the oven to 350 degrees F.
- In medium bowl, mix together the dry ingredients – oats, baking powder, and sea salt.
- In a large bowl, mash the bananas well with a fork, then mix in peanut butter, butter, honey, and vanilla. (Alternatively you can use a blender to make date syrup and mash you bananas all in one go!)
- Add dry ingredients to wet ingredients and mix to combine, then stir in the chocolate chips.
- Mold cookies with spoons or your hands, and drop onto a silpat- or parchment-lined baking sheet. Bake on 350 degrees F for about 12-15 minutes.
- *Note: Sweetness level will depend on how ripe your bananas are. If they are not very overripe, you may want to use one additional Tablespoon of honey.