Nine ingredients and less than 30 minutes to incredible healthy peanut butter banana oatmeal cookies. Crispy edge and melt in your mouth middle, perfect for breakfast or a healthy snack!
Mix the peanut butter, banana, maple syrup and vanilla extract in a bowl until combined, I used a whisk. It's okay if there are some banana chunks.
Add the oats, baking soda and salt to the bowl and mix well with a spoon.
Fold in the chocolate chips and pecans.
You can put the mixture in the fridge to firm up a bit while you clean up if you want it to be a touch easier to scoop.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. These retain shape and don't spread much.
Bake 17-20 minutes or until brown on edges. Cookies will harden a bit more as they cool.
Notes
You can use almond butter too, or try sunflower seed butter for a nut free option.
These are very forgiving and adaptable. Use add ins of your choice, just remember to keep the total to around 1 cup (the amount of chocolate chips and pecans) because if you add to much the dough won't stay together.