As a registered dietitian and passionate home baker, I developed these peanut butter banana oatmeal cookies to satisfy cookie cravings with minimal added sugar. Ripe bananas naturally sweeten the dough, oats provide fiber, and dark chocolate chips lend indulgence—making them a family-friendly snack or healthy dessert.

Ingredients

• 1 large ripe banana, mashed (about ½ cup)

• ½ cup creamy peanut butter

• 1 cup rolled oats

• ½ teaspoon baking powder

• Pinch salt

• ⅓ cup dark chocolate chips

Instructions

1. Preheat & Prep

   • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. Mix the Dough

   • In a bowl, combine mashed banana and peanut butter until smooth.

   • Stir in oats, baking powder, salt, and chocolate chips.

3. Portion & Bake

   • Scoop tablespoonfuls onto sheet, flatten slightly.

   • Bake 10–12 minutes until edges are set and lightly golden.

4. Cool & Store

   • Let cool 5 minutes on sheet, then transfer to wire rack.

   • Store in an airtight container up to 4 days.

Pro Tips

• Texture Variation: Add 1 tablespoon chia or flax seeds for extra nutrition.

• Nut-Free Option: Use sunflower seed butter instead of peanut butter.

• Sweetness Control: Stir in 1–2 tablespoons maple syrup if bananas are underripe.

Why This Works

• Clean Ingredients: No refined flour or cane sugar—sweetness from fruit.

• Fiber & Protein: Oats and peanut butter keep you full longer.

• Quick & Easy: One-bowl recipe, minimal cleanup.

Conclusion

These peanut butter banana oatmeal cookies with dark chocolate chips are proof that healthier desserts can still feel indulgent. With simple, trustworthy ingredients and clear technique