These healthy banana peanut butter chocolate chip cookies are delicious. Sweetened with mashed banana and maple syrup and loaded with oats, whole flour and almond meal – your family will love this recipe!
I’ve never been more excited to share a recipe with YOU! These banana peanut butter and chocolate chip cookies are INSANELY good. Like disappear in 24 hours kinda good! My little fam got one taste of these babies and BOOM gone.
Ok, the batch only makes 9 cookies BUT still we’re setting new records around here! And who can blame us?
These banana peanut butter and chocolate chip cookies are the ultimate cookie! Here’s why…
- They’re generous in size.
- Super soft on the inside yet golden and crunchy at the edges.
- And when you pull these darlings fresh out of the oven they’re all warm and gooey with molten chocolate. Perfection!!!
Why you’ll love these cookies
- Come together in 1 bowl
- Are refined sugar free (sweetened with maple syrup)
- Bake in 12 minutes
- Are freezer friendly
- Contain 4 bananas!
- AND can me made nut free (simple omit the peanut butter and swap the almond meal for wholemeal flour instead)
See how simple these banana peanut butter and chocolate chip cookies are to make with the step-by-step instructions below…
Begin by preheating your oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
Into a large bowl place the mashed bananas, maple syrup, peanut butter and vanilla bean paste (or extract).
Whisk to combine.
Add the almond meal, buckwheat flour (or plain wholemeal flour), oats and pinch of salt and stir to combine.
Add the chocolate and gently stir to combine.
Using an ice cream scoop (or 1/4 measuring cup) arrange the cookies onto the prepared tray. Flatten slightly and sprinkle over a small handful of extra oats (if desired).
Bake for 12-15 minutes or until golden and cooked through. Cookies can be enjoyed warm from the oven or allow to cool completely.
Store the cookies in the fridge for up to 4 days. Or store the cookies in the freezer for up to 3 months.
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banana peanut butter chocolate chip cookies
- Total Time: 22 mins
- Yield: 12 cookies 1x
Description
These healthy banana peanut butter chocolate chip cookies are delicious! Sweetened with mashed banana and maple syrup and loaded with oats, whole flour and almond meal – your family will love this recipe!
Ingredients
- 1 cup mashed banana (approx. 4 small bananas)
- 1/3 cup (80 ml) pure maple syrup
- 1/3 cup (80 ml) natural smooth (or crunchy) peanut butter
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 cup (90 grams) almond meal (ground almonds)
- 3/4 cup (90 grams) buckwheat flour (or plain wholemeal flour)
- 1/2 cup (45 grams) rolled (traditional) oats, PLUS extra to decorate (if desired)
- pinch of salt
- 80 grams dark chocolate, chopped
Instructions
- Preheat oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
- Place the mashed bananas, maple syrup, peanut butter and vanilla into a large bowl.
- Whisk to combine.
- Add the almond meal, flour, oats and salt and use a wooden spoon to stir to combine.
- Gently fold through the chocolate.
- Arrange the cookies on the prepared tray using a small ice-cream scoop or tablespoon. Top with extra oats if desired.
- Bake for 12-15 minutes or until golden and cooked through. Serve cookies still warm.
Notes
These cookies are freezer friendly.
These cookies are best kept in the fridge (will last 3-5 days).
This recipe can be made ‘nut-free’, simply omit the peanut butter and swap the 1 cup of almond meal with 1 cup wholemeal flour.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Sweets
- Method: Baking
- Cuisine: American
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Should I use the cup or weight measurements? I’m in New Zealand and 3/4 cup of whole meal flour is a lot more than 90g. Thanks