Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies!
These delightful sprinkle cookies are a burst of flavor and color in every bite. Made with wholesome ingredients like honey, natural peanut butter, banana, and oats, these treats are both delicious and nutritious. The addition of chocolate chips and sprinkles makes them a fun and festive option for any occasion. Follow the simple steps to create these chewy, tasty cookies and enjoy the smiles they bring to all who try them.
— Constant Cookbook
Ingredients
- ½ cup honey or real maple syrup
- ½ cup natural peanut butter
- ⅓ cup mashed overripe banana (about 1 medium banana)
- 4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- 1½ cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
- 1½ cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- Optional: 2+ tablespoons sprinkles, plus more for sprinkling on top
- Optional: Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).
- Measure out the honey and peanut butter—I found this easiest to do in a small liquid measuring cup. Add honey to the 1/2 cup line, then add peanut butter until you reach the 1 cup total liquid line.
- Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated. Whisk in the vanilla, baking soda, baking powder, salt and cinnamon.
- Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips and sprinkles until they are evenly combined. Drop the dough by the heaping tablespoon (a small cookie scoop is perfect for this) onto your prepared baking sheets. I added a few extra sprinkles on top for good measure.
- Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans. If desired, sprinkle lightly with flaky sea salt now.
Cook Time
16M
Prep Time
PT14M
Yield
36 cookies
Nutrition
- Calories: 148 calories
- Sugar Content: 8.6 g
- Sodium Content: 67.6 mg
- Fat Content: 7 g
- Saturated Fat Content: 3.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 18.9 g
- Fiber Content: 2.3 g
- Protein Content: 3.9 g
- Cholesterol Content: 5.2 mg
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