Peanut Butter And Banana Cookies
Chewy peanut butter and banana cookies with hearty oats and a hint of vanilla, perfect for satisfying sweet cravings and suitable for snack lovers or dessert enthusiasts.
Ingredients
Instructions
- Combine oats, flour, baking powder, baking soda, and salt.
- In a separate bowl, mix peanut butter, margarine, sugar, brown sugar, mashed bananas, egg, and vanilla at medium speed.
- Add the wet mixture to the oats mixture and blend until combined.
- Drop by 1/4 cup or scoop onto an ungreased baking pan, spacing 5 inches apart.
- Spread the dough slightly with a spoon to about 3 1/2 inches wide.
- Bake in a 350°F (175°C) oven for 12 minutes.
- Allow the cookies to cool before serving.
Tips & Substitutions
For a healthier twist, consider substituting half of the flour with whole wheat flour or oat flour. You can also use almond butter or sunflower seed butter instead of peanut butter for different flavors. If you prefer a sweeter cookie, add a bit more mashed banana or a splash of maple syrup. Make sure to use ripe bananas for optimal sweetness.
Serving Suggestions
These cookies are delightful on their own but can also be paired with a glass of milk or a scoop of vanilla ice cream for a decadent dessert. They make a perfect snack for kids and adults alike. For a fun twist, serve them alongside a fruit salad, like Pitted Bing Cherry Salad, for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, pop them in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter And Banana Cookies contains roughly 283 calories, with 5g protein, 43g carbohydrates, and 11g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats, but the texture of the cookies may be slightly chewier. If using rolled oats, you might want to let the dough sit for a few minutes to allow the oats to soften before baking.
What can I use instead of margarine?
You can substitute margarine with unsalted butter or coconut oil. If you're looking for a dairy-free option, use a plant-based butter alternative. Just keep in mind that the flavor may vary slightly depending on the substitute you choose.
How can I make these cookies gluten-free?
To make gluten-free Peanut Butter and Banana Cookies, replace regular flour with a gluten-free all-purpose blend. Ensure the oats are certified gluten-free, as cross-contamination can occur. This way, you can enjoy these cookies without gluten!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).