Banana & Peanut Butter Cookies

One of our favourite recipes to make at home - super simple and perfect for getting the kids involved. Crispy on the outside and chewy on the inside, what more could you want from a cookie. 
  • 2 small, ripe bananas 
  • 2 tbsps creamy peanut butter 
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 cup rolled oats
  • 2 tbsps sliced almonds (or any other nuts of your choice)
  • Pinch of cinnamon powder
  • Pinch of salt
  • Optional: melted dark chocolate or chocolate chips, to drizzle on top


  1. Preheat the oven to 175 C. Line a baking tray with a silicone baking mat, or lightly grease the tray.

  2. In a mixing bowl, mash the bananas very well, then add peanut butter, oil and honey. Stir well till smooth.

  3. Add the oats, almonds, cinnamon and salt and mix well. The dough will be wet, so allow it to rest for 5 to 10 minutes. Once the oats absorb the moisture, the dough will thicken on its own.

  4. Using a cookie scoop (recommended because the dough is sticky, although you could use a spoon or your palms as well), form 9 equal portions of the dough and place them an inch apart on the baking tray.

  5. Flatten each one into a disc as they won't spread much in the oven.

  6. Bake for 15 to 20 minutes, until the edges are browned and the cookies no longer look wet on the top. Rotate the tray as needed to ensure the cookies are getting evenly browned.

  7. Leave the cookies to cool completely on a wire rack at room temperature. They will firm up a bit more, but the centers will remain on the softer side. Drizzle with melted chocolate if desired, then store in the fridge for 4 to 5 days in an airtight tin. Happy baking!
*Rolled oats are recommended for the best chewy texture, however instant oats can be used if you're ok with softer cookies, because instant oats are finer and absorb more moisture.

*You can increase the honey to 2 tablespoons if using an unsweetened peanut butter. I usually like to use a natural, honey peanut butter.