Easy Cookies 🍌

🍌✨ 2 BANANA COOKIES ✨🍌

When you’ve got just 2 super ripe bananas sitting on the counter (aka how I came up with this recipe)… make these soft, chewy cookies in minutes. Perfect for a quick snack, on the go breakfast, or after school treat 🙌🏼

Recipe 👩‍🍳

• 2 ripe bananas (mashed)

•. Dash of cinnamon & pinch of salt

• 1 cup oats

• ½ cup peanut butter (or almond butter)

• ¼ cup chocolate chips (I didn’t have any but this would be great to add for an extra pop of sweetness!)

➡️ Mash the bananas, mix it all up, scoop onto a baking sheet, bake at 350°F for 12–14 mins. Enjoy!

#easyrecipes #quickrecipe #recipeoftheday #cookingideas #cookies

2025/12/23 Edited to

... Read moreIf you find yourself with two super ripe bananas sitting on your kitchen counter, this easy 2 banana cookie recipe is a fantastic way to put them to good use. These cookies are known for being soft and chewy, offering a wonderful texture that’s both satisfying and comforting. The best part? They come together in under 20 minutes, including baking time, making them perfect for busy mornings, quick snacks, or even after-school treats. The recipe relies on simple pantry staples: ripe bananas for natural sweetness and moisture, oats for heartiness and texture, and peanut butter (or almond butter) to add richness and a boost of protein. Adding a dash of cinnamon and a pinch of salt helps balance the flavors and enhance the overall taste. If you're feeling indulgent, a quarter cup of chocolate chips can be mixed in to give each bite a delightful, sweet surprise. These cookies are a great alternative to traditional sugary snacks. They are refined sugar-free when you skip the chocolate chips, relying instead on the natural sugars from the bananas and peanut butter. This makes them a healthier option, especially suitable for kids and those looking for clean-eating treats. To prepare, simply mash the ripe bananas until smooth, then mix them with oats, peanut butter, cinnamon, salt, and chocolate chips if desired. Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for 12 to 14 minutes until the cookies are golden brown and set. Because these cookies are soft and chewy, they are best enjoyed fresh from the oven but can be stored in an airtight container for a couple of days. This recipe is flexible — you can swap peanut butter for almond or cashew butter depending on your preference or allergy needs. You can also customize by adding nuts, seeds, or dried fruit for extra texture and nutrition. In summary, this easy banana cookie recipe turns just two ripe bananas into a delightful treat in less than 20 minutes. It’s a perfect example of a quick recipe that doesn’t sacrifice flavor or texture. Whether you need a wholesome breakfast option, a midday energy boost, or a sweet after-school treat, these banana cookies deliver taste and nutrition in a simple, fuss-free package.

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