Ingredients
1 cup (100g) instant oats
¾ cup (90g) whole wheat or gluten-free flour
1 tsp baking powder
1 tsp ground cinnamon
⅛ tsp salt
¼ cup (63g) mashed banana
2 tbsp (32g) peanut butter
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
2 tbsp (28g) mini chocolate chips
2 tbsp (28g) mini candy-coated chocolate pieces
Instructions
1-In a medium bowl, whisk together 1 cup (100g) instant oats, ¾ cup (90g) whole wheat or gluten-free flour, 1 tsp baking powder, 1 tsp ground cinnamon, and ⅛ tsp salt.
2-In a separate bowl, stir together ¼ cup (63g) mashed banana, 2 tbsp (32g) peanut butter, and 1 tsp vanilla extract, then mix in ½ cup (120mL) pure maple syrup.
3-Add the flour mixture to the banana mixture, stirring until just combined. Gently fold in 2 tbsp (28g) mini chocolate chips and 2 tbsp (28g) mini candy-coated chocolate pieces. Let the dough rest for 10 minutes.
4-Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
5-Drop the dough in 15 equal scoops onto the prepared baking sheet, flattening each slightly if desired, and press extra mini chocolate chips and candy-coated chocolate pieces onto the tops.
6-Bake for 10-12 minutes, then let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Measure oats and flour accurately to prevent dry cookies.
🍌 Use very ripe bananas for optimal sweetness and moisture.
🌾 Instant oats can be substituted with old-fashioned oats processed briefly in a food processor.
🌿 For gluten-free version, use a recommended gluten-free flour blend.
❄️ Store leftovers in an airtight container in the refrigerator for at least a week; cookies also freeze well.
- Prep Time: 10 minutes
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- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 102 kcal per cookie