Image of the cookies

Peanut Butter Banana Chocolate Chip Cookies

Charles has always loved helping out in the kitchen. It started with helping wash dishes. This means grabbing serving spoons, tongs, and anything on the counter to scoop bubbles and move water from glasses to bowls.
He now loves getting up on the ladder to help stir, scoop, and press anything we're making. We love these cookies, they rarely last longer than the day they are baked, but they can be kept in a sealed container if yours stick around longer.
Gluten free, vegan, and processed sugar free.


2 large or 3 small ripe bananas, smashed


2 cups of quick oats


½ cup peanut butter

2 tbsp maple syrup

½ tsp himalayan salt

½ tsp vanilla

½ cup chocolate chips


1. Preheat oven to 350º C

2. Smash 2 medium or 3 small bananas.

3. Add oats and peanut butter; stir well.


4. Add maple syrup, salt, and vanilla.

5. Stir in chocolate chips


6. Line baking tray with parchment paper

    Spoon tablespoon-sized portions onto
    the tray. We usually make approx. 14-15.

    It always depends on how much you eat as
    you prepare.

7. These cookies do not spread, press them
    down slightly and bake for 13-15 minutes.
    Check cookies at 13 minutes, if golden
    around the edges, they are ready.