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My No Fuss Banana Peanut Butter Cookie Recipe That Never Fails
I discovered this recipe during one of those moments when I had a super ripe banana sitting on my counter begging to be used. These cookies have become my family's favorite treat. They're perfectly chewy loaded with peanut butter and studded with chocolate chips. The best part? No flour needed which means less mess in my kitchen.
Why These Are Always in My Cookie Jar
Let me tell you why these cookies have taken over my weekly baking routine. They're incredibly forgiving even when I'm not in the mood to measure things perfectly. The peanut butter adds protein which means I don't feel guilty packing them in my kids' lunch boxes. Plus everyone who tries them asks for the recipe.
Your Shopping List
- Banana: One spotty banana the browner the better for sweetness
- Peanut Butter: Regular creamy peanut butter works best here
- Brown Sugar: Just a third cup makes them perfectly sweet
- Egg: One large egg pull it out early to warm up
- Quick Oats: These are my secret to perfect texture
- Baking Soda: Half a teaspoon is all you need
- Salt: Just a pinch brings out all the flavors
- Chocolate Chips: I use semisweet but any kind works
Let's Get Baking
- [Mix Your Wet Ingredients]
- Mash that banana really well then mix in your peanut butter brown sugar and egg. I use my hand mixer but a wooden spoon works too.
- [Add The Dry Stuff]
- Pour in your oats baking soda and salt. Mix just until combined then fold in those chocolate chips.
- [Time to Shape]
- Let the dough rest a few minutes. I use my cookie scoop to make them all the same size.
- [Into The Oven]
- Bake at 350°F until the edges are just turning golden. Trust me on this one don't overbake.
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How I Created These
This recipe was born from my endless quest to use up those last bananas nobody wants to eat. One day I thought why not throw it into my peanut butter cookie dough? The results were so amazing I never looked back.
What Makes Them So Good
Every bite of these cookies gives you something special. The banana keeps them super moist the peanut butter adds that rich nutty flavor and the chocolate chips melt into little pockets of sweetness. My kids say they're like eating banana bread and a peanut butter cookie at the same time.
Storing Your Cookies
These cookies never last long in my house but when we do have leftovers I keep them in an airtight container. They stay fresh for about 4 days. Sometimes I pop one in the microwave for 10 seconds just to get those chocolate chips melty again.
Making Them Your Own
Need these gluten free? Just grab certified gluten free oats. Watching your sugar? You can play around with different sweeteners. I've even made them with low fat peanut butter when that's all I had in the pantry.
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Common Mistakes To Avoid
Learn from my trial and error folks. Don't use green bananas they just won't work. Make sure your oats are the quick cooking kind and please don't skip the resting time. These little details make all the difference between good cookies and amazing ones.
Picking Your Peanut Butter
After many batches I've found that regular creamy peanut butter works best. The natural kind can make them too oily. If you love extra crunch go ahead and use crunchy peanut butter just know your cookies might break apart easier.
All About The Oats
Quick oats are my go to for these cookies. They give that perfect chewy texture without being too dense. If you only have old fashioned oats give them a quick pulse in your food processor. Just don't use instant oats they'll turn to mush.
Playing With Chocolate
While I usually reach for semi sweet chips you can really use any kind you love. Dark chocolate makes them feel fancy milk chocolate makes them extra sweet. Sometimes I even mix in some peanut butter chips for extra nutty flavor.
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Getting That Perfect Texture
The secret to these cookies is not overdoing it with the mixing. Just combine everything until it comes together then stop. Let the dough rest for those 5 minutes it really makes a difference in how they hold together.
Shaping Your Cookies
I love using my cookie scoop it makes them all the same size so they bake evenly. If the dough feels sticky just wet your hands a little. Keep them spaced out on the baking sheet they'll spread a bit while baking.
The Finishing Touch
Once they're done let them hang out on the baking sheet for a few minutes. They're delicate when hot but firm up nicely as they cool. Sometimes I sprinkle a little extra sea salt on top it makes the chocolate taste even better.
Perfect Pairings
My kids love these with a big glass of cold milk. I prefer them with my afternoon coffee. They're even great crumbled over vanilla ice cream when we're feeling extra indulgent.
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Crowd Pleasing Tips
These cookies are always the first to go at bake sales and potlucks. The recipe doubles easily when you need more and they travel well. Just pack them between layers of wax paper so they don't stick together.
Mix It Up
Feel free to get creative with add ins. Sometimes I throw in some coconut or dried cranberries. My daughter loves when I add a swirl of strawberry jam it's like a PB&J in cookie form.
Making Them Healthier
Want to make them a bit healthier? Try using ripe mashed dates for some of the sugar or dark chocolate instead of milk chocolate. They'll still taste amazing but with a few less calories.
Why You'll Love These
These cookies have become my go to recipe when I need something quick and delicious. They're perfect for using up those forgotten bananas and they always bring smiles to faces. Give them a try and I bet they'll become your favorite too.
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Frequently Asked Questions
- → Can I use natural peanut butter?
- Regular creamy peanut butter works best for these cookies. Natural peanut butter with oil separation can make the cookies too dry or crumbly. Stick with classic creamy peanut butter for best results.
- → How ripe should the banana be?
- Use very ripe bananas with brown spots for the best flavor and natural sweetness. Ripe bananas are also easier to mash and blend into the cookie dough smoothly.
- → Can I add other mix-ins?
- You can use nuts, dried fruit, or coconut, but keep total mix-ins to 1 cup. Try combining different items like ¼ cup nuts, ¼ cup dried banana, and ½ cup chocolate chips to maintain proper dough consistency.
- → How do I store these cookies?
- Store cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months in a freezer-safe container with parchment paper between layers.
- → Are these cookies really gluten-free?
- While the recipe contains no flour, you must use certified gluten-free oats to make these truly gluten-free. Regular oats may have cross-contamination from processing with wheat products.