These banana, peanut butter and choc oat cookies are sweetened naturally and packed with healthy ingredients. You’ll love sharing these cookies with your kids!
These healthy banana, peanut butter and choc oat cookies are delicious! They’re simple to make and packed with healthy whole foods, making them the perfect treat for kids!
Why you’ll love these healthy banana cookies
- Simple to make
- Come together in 1 bowl
- Take 8 ingredients + 20 minutes
- Bake in a speedy 10 minutes
- Are freezer friendly
- Are sweetened with banana and maple syrup
- Chock full of hearty-healthy oats
- Make 16 cookies
- Put spotty over ripe bananas to good use!
To bake your own banana peanut butter & choc oat cookies simply…
Preheat oven to 160 degrees celsius (320F) and line a baking tray with paper.
Place the banana, peanut butter, cacao powder, vanilla, maple syrup and coconut oil into the large bowl of a food processor. Blitz until smooth.
Add the rolled oats and almond meal and pulse to combine.
Place a cup of rolled oats onto your chopping board.
Take heaped tablespoons of the mixture and with oiled hands shape the cookies into rounds.
Roll each cookie in the oats to coat.
Place cookies onto prepared tray (approx. 2 centimetres apart).
Bake for 10-12 minutes or until slightly golden and set. Enjoy x
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Blueberry Cookies with Dark Choc Drizzle
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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banana peanut butter & choc oat cookies
- Total Time: 20 mins
- Yield: 16 cookies 1x
Description
These banana, peanut butter and choc oat cookies are sweetened naturally and packed with healthy ingredients. You’ll love sharing these cookies with your kids!
Ingredients
- 1 banana, peeled
- 1/2 cup (125 grams) natural peanut butter
- 1/3 cup (35 grams) cacao powder
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1/3 cup (80 mls) pure maple syrup
- 1/4 cup (60 mls) coconut oil, melted
- 2 cups (180 grams) rolled (traditional) oats, PLUS extra 1 cup of oats to decorate
- 1/2 cup (50 grams) almond meal
Instructions
- Preheat oven to 160 degrees celsius (320F) and line an oven tray with baking paper.
- Place the banana, peanut butter, cacao powder, vanilla, maple syrup and coconut oil into the large bowl of a food processor.
- Blitz until smooth.
- Add the rolled oats and almond meal and pulse to combine.
- Place remaining oats onto wooden board or plate. Take heaped tablespoons of the mixture and using wet or oiled hands shape into rounds. Roll each cookie in oats to coat and flatten slightly.
- Place cookies onto prepared tray (approx. 2 centimetres apart).
- Bake for 10-12 minutes or until slightly golden and set. Enjoy X
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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Hello! My son is allergic to almond – what could I replace it with in this recipe? Thanks a lot!
Hi! Any other nut meal will work (hazelnuts etc). Hope that helps. Happy baking xx
So yummy!! I accidentally put too much cocoa in, mmm! And i didn’t add the oats outside just to be quicker getting them into the oven. We had with banana mango nice cream and fresh berries 🤗
Perfect accident to happen! YUM! And with the banana mango nice cream and fresh berries….YES!!! Oh thanks for sharing Kate! Kayla xx
Your blog is my go to whenever I need inspiration to cook. And guess what, I mostly used your recipes while winning my now 14 month old son and I actually learned to cook using your recipes. Thank you
I love love love your baby friendly,healthy recipes. I will definitely buy the book when it comes out. Great job👏👏
Thank you so much! So happy to know you enjoy our site and recipes. Apologies for my delayed reply! Book is almost finished – getting very excited to share it with you. Kayla xx
I made these last night and they taste delicious. Very easy to make. I had to use rice malt syrup as i didnt have any maple syrup but they still came out really nice and tasty. Thank you very much for a terrific recipe.
Yay! So happy you enjoyed them! And thanks for the rice malt syrup tip! Wonderful to know. Kayla xx