No-Bake Chocolate Banana Oat Cookies with Peanut Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet and chewy no-bake cookies combining ripe bananas, oats, peanut butter, and cocoa for a healthy snack kids love. This American-inspired snack recipe (gluten free option), ready in about 10 minutes, layers ripe bananas, rolled oats, natural peanut butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 140 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 12 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, mash 2 medium ripe bananas with a fork until smooth and slightly chunky.
  2. Step 2: Add 1/2 cup natural peanut butter, 1/4 cup honey, and 1 tsp vanilla extract to the bananas. Stir well to combine.
  3. Step 3: Mix in 1 1/2 cups rolled oats, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt until fully incorporated.
  4. Step 4: Fold 1/4 cup mini chocolate chips into the mixture.
  5. Step 5: Using a spoon, drop 2-tablespoon mounds onto a parchment-lined baking sheet. Flatten slightly with the back of the spoon.
  6. Step 6: Refrigerate cookies for at least 1 hour until firm enough to hold shape. Store leftovers in an airtight container in the fridge for up to 5 days.

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