Gluten-free
Created On:  |Updated: | 27 Comments
I really think the problem with most healthy cookies is the lack of oil. I love some “muffin top” type cookies that are soft and fluffy and like muffins and I’ve successfully made some of those that are really good with very minimal added fat. Unfortunately, your average cookie needs something more. And with these cookies, it’s not too much. You don’t feel weighed down after eating a couple of these like you do with traditional cookies. It’s only a few tablespoons(plus the peanut butter) for a big batch of cookies. A pretty fair amount for some super yummy cookies, I think 🙂 You could even substitute some dried fruit for the chocolate chips if you really wanted to. And the original recipe had no added maple syrup so I’m sure you could leave it out(and add another tbsp of oil) and they would still be fantastic 🙂
So I went a little crazy with the picture taking for these. Seriously? I brought out a coconut and a banana(and hid that picture at the bottom, haha). I’m not sure what I was thinking(who thinks a brown hairy coconut looks attractive anyways?) but the picture was clear so I added it. Oh well. I had no idea cookies were so photogenic, but these ones were for sure. And not just photogenic. So yummy! My husband doesn’t like banana baked into anything, but excluding him, everyone in the house absolutely loved them. And by everyone I mean myself and the two kids. They didn’t last long enough to share with anyone else 😀
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Peanut Butter and Banana Chocolate Chunk Cookies
Ingredients
- 3 large ripe bananas
- 1/2 cup peanut butter
- 3 tablespoons coconut oil or substitute any flavorless oil like canola
- 1 teaspoon vanilla
- 1-2 tablespoons maple syrup
- 2 cups old fashioned rolled oats certified gluten-free if necessary
- 1/3 cup shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup other add ins dried fruit, nuts, or more chocolate chips Optional
Instructions
Preheat your oven to 350 degrees. Mash the bananas in a largebowl and combine with peanut butter, liquified oil, maple syrup, and vanilla. In a separate bowl mix the dry ingredients and then add to the banana mixture and mix well. Add in the chocolate chips and anything else you want to add in and stir just till everything is evenly dispersed.
Line a baking sheet with parchment paper and drop cookies by spoonfuls 1" apart. Bake for 12-14 minutes just till set. I baked mine till the edges of the oats on top turned golden.
Make sure they're completely cool before putting them in an airtight container. I'd even recommend leaving them on the counter for a couple hours because the bananas in them will make them soft if they're covered too soon.
Tried this recipe?Tag me today! Mention @easywholesome or tag #easywholesome!
Reader Interactions
Trisha says
Hey! I just made these, and everyone loved them.
Except mine were not crispy at all and were “Muffin Top” like, like fat free cookies.
I had used frozen bananas, could this be the cause?Tahnks so much!
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Wertcha says
Hi, I just made them – and they are delicious!!! Thank you soooo much for this recipe! Greetings from the Czech Republic 🙂
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Anna says
Hi! I just found this recipe after searching for quite a while for a gluten free, vegan cookie recipe. I just made a batch and they are DELICIOUS. I used honey instead of maple syrup and they turned out great!
I saw that a few readers asked about how to get the dough to hold together better. Mine was a bit liquidy at first, but then I let the dough sit for about 10 minutes, allowing the oats to absorb some of the moisture, and it thickened right up!
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molly says
Hi! We made the cookies and they were delish (thanks!) but they didn’t hold together very well. I didn’t have coconut flakes on hand, and just left them out. I added some raisins also. Do you have any ideas for how they might hold together better? Now that I think about it maybe I should have added more oats in place of the coconut flakes…
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Heidi @ Food Doodles says
Hmmm… Mine held together really well. I was actually surprised. I think making sure the wet to dry ratio is the same will make a difference when you try them next time so if you don’t have coconut, add more oats. I’m glad you liked them even if they didn’t hold together well.
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Monica says
Delicious! They look and also taste delicious! I love healthy food and this little ones are perfect for breakfast.
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Jess says
I have to tell you how I found your blog! Someone was on mine and saved a post to their pinterest site, which was found through another pinterest site, so I decided to looking through their saved foods, and found this pic of your cookies, which interested me….small world. anyway, can’t wait to try these. Happy blogging!
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hazelcelt says
Dying to try these! They look divine!
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Kristina says
Yum! These look amazing, I love coconut! Plus peanut butter and bananas, you can’t go wrong!
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kate@ahealthypassion says
bananas make the best cookies and I love that these are GF!
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Elizabeth says
Hey – these look FANTASTIC! I’m not, though, a fan of coconut in anything. Do you think they would work just leaving out the coconuts, or do you have a suggestion for an alternative?
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Heidi @ Food Doodles says
Thank you! You could probably just use more oats in place of the coconut 🙂
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blog by tina says
I love it! I am always looking for delishus healthy cookies! I will have to make these for my lil monkies
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I’m so happy you tried them and were able to adapt them in to a vegan recipe. They look great! 🙂
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Heidi @ Food Doodles says
Thank you for the original recipe, I know we’ll be making these again and again! Actually your recipe was vegan as long as chocolate chips without dairy in them are used 🙂
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Love that these are a healthy treat! They look sooo tasty!
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ThE DiVa DiSh says
Such beautiful pictures of some YUMMY looking cookies 🙂
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:O I love just the title of these cookies. They look perfect!
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Lauren Hayes says
These look very yum!
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Ashley says
Hey, new reader here! I just had to comment on these amazing looking cookies. I’m big on trying to find healthier solutions for the sweets I just cannot live without, and these look like a they’d work perfectly! Mmmm and bananas.. so good in cookies!
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Heidi @ Food Doodles says
Welcome! Thanks so much for the comment 🙂 I love finding healthier recipes or ideas for sweet things too 🙂 I cannot live without sweets either, but it’s so much nicer to have naturally sweet things.
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sheila @ Elements says
I’m totally drooling right now!!! I’ve bookmarked this and will definitely make some this week!! I don’t have enough bananas, but I’ll be able to make half a batch at least, and since I’ve given up processed sugar for Lent, I’ll use agave nectar instead of maple syrup.
I can’t wait to make them! Thanks so much for sharing the recipe! I love that I can eat cookies and it still be healthy for me. 🙂
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Heidi @ Food Doodles says
Actually that’s what I did with these cookies originally – made half a batch. It worked great 🙂 I really hope you enjoy them!
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These look amazing! We were definitely on the same wave-length today 😛
I agree completely on the healthy cookies thought. I’m totally fine with muffin tops baked on a cookie sheet…I’m not totally fine with calling them cookies! lol. Besides, some coconut oil is not going to hurt you. It might even help you, and definitely makes a better cookie 😉Reply
Heidi @ Food Doodles says
Yeah we were, haha. Awesome!
Same, muffin tops are muffin tops. Good, but not my kind of cookie. I’m finding coconut oil does make really good cookies 😀Reply
I absolutely love cookies that are sweetened with bananas. My very first “healthy cookie” I made was this type and I’ve been addicted ever since. I’ll bet the chocolate chips make these really delicious.
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Heidi @ Food Doodles says
Me too! Although it was a different recipe. So yummy 🙂
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