These 5-ingredient cookies will be your next favorite snack treat. Not only are they super easy and quick to make, but they are delicious, healthy, and kid-approved too! They freeze nicely so you can easily prep a big batch and store some in the freezer so you never go ‘hangry’ again–especially your kids!
As you see in the ingredients list, they don’t have any eggs, butter or sugar but instead we use all-natural ingredients and sweeten it with fruits like the banana and dates. If you want it a little sweeter, then you can add pure honey or maple syrup.
When choosing the peanut butter, be sure to pick the all-natural one which means in the ingredients list they only have 100% peanuts in it with no added sugar, or other artificial ingredients or sweeteners. If you are allergic to peanuts, you can sub it with tahini (sesame seeds butter) or almond butter.
These cookies are chewy, so if you are looking for crunchy cookies, then you can make it thinner by pressing it onto the mat and then baking them a little longer.
Hope you enjoy munching on these too!
Banana Peanut Butter Choco Chip Cookies
- 2 ripe bananas (those with brown spots)
- 1/2 cup rolled oats
- 1/4 cup pitted dates, roughly chopped
- 1/2 cup all-natural peanut butter
- 1/4 cup dark chocolate chunks
- 1 teaspoon pure honey or maple optional
- cashew nuts optional
- salt optional
- Pre-heat oven at 375 deg F. In a large bowl, mash the bananas. Then add the peanut butter and mix until it's creamy.
- Add the oats, dates, and salt and more sweetener if using. For the dates, if they are not soft enough, you can soak them first with hot water for 10 minutes, then drain, before adding into the mixture. Mix everything thoroughly by hand or with a spoon.
- Scoop about a tablespoon of the dough, roll into a ball and press on the baking sheet. You can also add cashew nuts on top and press it into the batter.
- Bake for 13-15 minutes or until nice and golden brown. Then take it out of the oven, and leave the cookies on the tray for another 10 minutes so they stay in form.
- Store in airtight container in the fridge for up to a week. Or freeze them for longer storage.
- Choose an all-natural peanut butter by checking the labels/ingredients list which should only have peanuts in it and no other artificial ingredients. If you have nut allergies, you can sub it with tahini (sesame seed butter), or almond butter.
WATCH ME MAKE THESE COOKIES IN UNDER 20 MINUTES!
If you ever make these cookies, be sure to tag me over at Instagram @fitfoodiemommy and use hashtag #fitfoodiemommyrecipes so I can give you a shoutout. For more cookies recipe, you can try my other favorites: