Peanut butter banana cookies with chocolate chunks
Soft and fluffy and golden brown, these banana cookies make a great snack or dessert!
Servings: 30 cookies
Ingredients
- 100 g (¾ cup + 2 tsp) flour
- 100 g whole wheat flour
- ¾ tsp salt see note 1
- ½ tsp baking soda
- 100 g (⅓ cup + 1 tbsp) smooth, unsalted peanut butter see note 1
- 90 g (6 ½ tbsp) butter softened
- 100 g (½ c) sugar
- 70 g (⅓ c) brown sugar
- 1 medium egg
- 1 ½ tsp vanilla
- 130 g (½ cup) mashed ripe banana (about 1 ½ bananas) see note 2
- 100 g (1 cup) old-fashioned oats
- 200 g (8 oz) dark baking chocolate, chopped
Instructions
- Preheat oven to 170 °C (340 °F), convection mode.
- Mix dry ingredients: Mix flours, salt, & baking soda in a small bowl. Set aside.
- Mix wet ingredients: Cream together peanut butter, butter, and sugars with electric beaters until fluffy and it turns lighter in color. Mix in egg and vanilla, then the mashed banana.
- Stir in dry ingredients: Stir in flour one third at a time, and mix until just combined. Stir in oats and chopped chocolate.
- Scoop 4 cm (about 1 1/2 -inch or golf-ball sized) balls onto an ungreased baking sheet.
- Bake 170 °C fan, 10-12 minutes.
Notes
- I used unsalted 100% peanut butter (no sugar added). Reduce salt to ½ tsp if using salted peanut butter.
- The bananas I used had several brown spots but were still good to eat, not overripe (peel not black).