Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies!
Total Time
30 minutes
Prep Time
14 mins
Cook Time
16 mins
Rating
4.8 out of 5 stars
(58)
Ingredients
36 cookies
- ½ cup honey or real maple syrup
- ½ cup natural unsalted peanut butter*
- ⅓ cup mashed overripe banana (about 1 medium banana)
- 4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 1 ½ cups old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
- 1 ½ cups old-fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips
- Optional: 2 tablespoons sprinkles, plus more for sprinkling on top
- Optional: Flaky sea salt, for sprinkling on top
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Preparation
Chef’s notes
Recipe adapted from my maple-sweetened peanut butter chocolate chip cookies.
If your peanut butter is salted:
Reduce salt in recipe to ½ teaspoon.
Make it nut free:
I suspect that sunflower seed butter would work (sunbutter), although the end result will vary in flavor (for sure) and potentially in texture.
Make it gluten free:
Be sure to use certified gluten-free oats and oat flour.
Make it dairy free:
Substitute coconut oil for butter and use non-dairy chocolate chips, such as Enjoy Life brand.
Make it egg free:
Substitute a flax egg for the regular egg.
Make it vegan:
Substitute a flax egg for the regular egg, coconut oil for the butter, and make sure to use non-dairy chocolate chips, such as Enjoy Life brand.