Peanut Butter Banana No-Bake Cookies

Peanut Butter Banana No-Bake Cookies

Chewy no-bake cookies with mashed banana and creamy peanut butter, set up in the fridge.

Total 45 min Makes 20 cookies Calories 158/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Peanuts

These no-bake cookies combine oats, peanut butter, and ripe mashed banana for a soft, chewy texture without any oven time. A quick stovetop simmer melds the ingredients before they're scooped and chilled until firm, making them a fast treat for lunchboxes or afternoon snacks.

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup creamy peanut butter
  • 1/3 cup honey
  • 1/4 cup unsalted butter
  • 3 cups old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Method

  1. In a medium saucepan over medium heat, combine the mashed bananas, peanut butter, honey, and butter. Stir until the butter melts and the mixture is smooth.

  2. Bring the mixture to a gentle simmer, stirring constantly, and cook for 2 minutes to help it thicken slightly.

  3. Remove the saucepan from heat and stir in the cinnamon, vanilla, and salt.

  4. Add the rolled oats to the saucepan and stir until fully coated and evenly combined.

  5. Let the mixture cool at room temperature for about 10 minutes, until just warm, then fold in the mini chocolate chips.

  6. Scoop the mixture by rounded tablespoons onto a parchment-lined baking sheet, flattening each slightly into a cookie shape.

  7. Refrigerate the cookies until firm and set.

  8. Transfer the cookies to an airtight container and store in the refrigerator for up to 1 week.

Rate this recipe

★ 3.9 (1)

Peanut Butter Banana No-Bake Cookies

These no-bake cookies combine oats, peanut butter, and ripe mashed banana for a soft, chewy texture without any oven time. A quick stovetop simmer melds the ingredients before they're scooped and chilled until firm, making them a fast treat for lunchboxes or afternoon snacks.

45 min 20 cookies 158 cal

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup creamy peanut butter
  • 1/3 cup honey
  • 1/4 cup unsalted butter
  • 3 cups old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Method

  1. 1

    In a medium saucepan over medium heat, combine the mashed bananas, peanut butter, honey, and butter. Stir until the butter melts and the mixture is smooth.

  2. 2

    Bring the mixture to a gentle simmer, stirring constantly, and cook for 2 minutes to help it thicken slightly.

  3. 3

    Remove the saucepan from heat and stir in the cinnamon, vanilla, and salt.

  4. 4

    Add the rolled oats to the saucepan and stir until fully coated and evenly combined.

  5. 5

    Let the mixture cool at room temperature for about 10 minutes, until just warm, then fold in the mini chocolate chips.

  6. 6

    Scoop the mixture by rounded tablespoons onto a parchment-lined baking sheet, flattening each slightly into a cookie shape.

  7. 7

    Refrigerate the cookies until firm and set.

  8. 8

    Transfer the cookies to an airtight container and store in the refrigerator for up to 1 week.