Ingredients

The following ingredients have 16 Servings
  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar (packed)
  • 1 large egg
  • 1/2 cup mashed banana (~1 medium banana)
  • 1/2 cup creamy all-natural peanut butter
  • pinch salt
  • 3 cups quick-cooking oats (gluten-free if desired)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • optional: 1/2 cup dark chocolate chunks
  • optional: coarse sea salt (for topping)

Instruction

  • First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
  • Next, combine melted butter and brown sugar until there are no lumps. Then, add mashed banana, egg, and peanut butter, and mix again.
  • Add salt, quick-cooking oats, baking soda, ground cinnamon and mix until everything is combined. Add in optional chocolate chips and mix again.
  • Refrigerate dough for 20 minutes to set.
  • Slightly wet your hands. Then, scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!
  • Repeat the process above until you've fit 6-8  cookies on your baking sheet.
  • Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
  • Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up. Sprinkle on coarse sea salt and enjoy!