No-Bake Chocolate Peanut Butter Banana Cookies
Oatmeal coated in creamy peanut butter and rich chocolate make these no bake chocolate peanut butter banana cookies taste as good as they sound.
*Disclosure: I participate in affiliate programs and may earn commissions if you shop through the links used on this website.
Where I live on the coast California, people don’t typically have air conditioners in their homes, yet the days can occasionally be very hot, especially in the late summer and early fall months like August and September. Without air conditioning, the only way to keep the house cool is to close all the blinds and avoid the oven, which means no baking! If you go through baking withdrawal like I do, these no-bake cookies are a great way to save your sanity.
What are no-bake cookies?
No-bake cookies are cookies that set in the refrigerator rather than the oven. They do not contain flour or eggs, and instead most commonly consist of a mixture of butter, peanut butter, and oatmeal, which holds together when refrigerated.
How to Store No-Bake Chocolate Peanut Butter Banana Cookies
Store no-bake chocolate peanut butter banana cookies in the refrigerator for up to five days.
You can also freeze no-bake chocolate peanut butter banana cookies easily. Just place them in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
How to Make No-Bake Chocolate Peanut Butter Banana Cookies
Ingredients
1 ripe banana, peeled
½ cup sugar
½ cup chunky peanut butter
½ cup milk
2 tbsp butter
3 cups oats
1 tsp vanilla
3 tbsp cocoa powder
Directions
Line a baking sheet pan with parchment paper or use a non-stick baking sheet pan.
In a sauce pan over medium heat, add banana, sugar, peanut butter, milk, and butter.
Bring the mixture to a boil, then turn off the heat and add the oats and vanilla.
Stir until well-mixed.
Let cook for 1 minute, then add the chocolate chips and mix well.
Allow the mixture to cool slightly in the pot before scooping out onto the tray.
Using an ice cream scooper, scoop 24 two inch balls onto the paper. Shape them as desired or leave them in a mound.
Add a sprinkle of salt to the top of each cookie.
Refrigerate for about 10 min., or until set.
More peanut butter cookies, please!
Try these chocolate chip peanut butter cookies or my favorite peanut butter fudgies.
No Bake Chocolate Peanut Butter Banana Cookies
Ingredients
Directions
- Line a baking pan with parchment paper or use a non-stick baking sheet pan.
- In a sauce pan over medium heat, add banana, sugar, peanut butter, milk, and butter.
- Bring the mixture to a boil, then turn off the heat and add the oats and vanilla.
- Stir until well-mixed.
- Let cook for 1 minute, then add the chocolate chips and mix well.
- Allow the mixture to cool slightly in the pot before scooping out onto the tray.
- Using an ice cream scooper, scoop 20 two inch balls onto the paper. Shape them as desired or leave them in a mound.
- Add a sprinkle of salt to the top of each cookie.
- Refrigerate for about 10 min., or until set.
Nutrition Facts
Calories
157Fat
7 gSat. Fat
2 gCarbs
21 gFiber
2 gNet carbs
18 gSugar
9 gProtein
4 gSodium
50 mgCholesterol
5 mg*Nutrition is auto-calculated by recipes generator.
