Peanut Butter Banana Cookies

Peanut Butter Banana Cookies

I’ve been having a lot of fun lately thinking about and testing different simple, nutritious recipes. Part of my role as a postpartum doula (quite possibly my favorite part) is preparing healthy and easy foods for new parents. When caring for a new born any sense of normalcy and routine can fly out the window. That often means something as necessary as eating becomes a challenge. Having food that’s ready to eat, and ideally really good for you, can mean a lot to new parents. These Peanut Butter Banana Cookies would be perfect to have on hand.

I’d like to think that cookies can be good for you when they include a whole host of healthy ingredients. These cookies are great for a nursing person but anyone can eat these and enjoy the benefits— mainly that they are delicious! Flax seeds provide a boost of fiber which can help regulate the bowels and get things moving. The peanut butter and olive oil serve as a source of healthy fats. And, oatmeal is recommended for nursing parents as a galactagogue, meaning it can help support the increase of the milk supply.

Peanut Butter Banana Cookies

Adapted from Jess Ann Kirby’s Vegan Breakfast Cookies

Makes about 24 cookies


  • 2 mashed bananas

  • 3 tablespoons olive oil

  • 3 tablespoons maple syrup

  • 1/3 cup peanut butter

  • 1 teaspoons vanilla extract

  • 2 tablespoons ground flax seed

  • 1 cup almond flour

  • 1 cup gluten free oats

  • 1/2 teaspoon baking soda

  • 1 teaspoons cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup chocolate chips

1. Pre-heat an oven to 350 degrees. Prepare a cookie sheet with parchment or a silicon mat.

2. In a medium bowl, combine the wet ingredients—bananas, olive oil, maple syrup, peanut butter, and vanilla extract. Mix in the ground flax seed

3. Into the bowl add the flour, oats, baking soda, cinnamon and salt. Mix until combined.

4. Next add in the chocolate chips and mix until the chips are just incorporated.

5. Portion out cookie batter in tablespoon sized balls— I used a small ice cream scoop. Press down on each ball to flatten.

6. Bake the cookies for 10-12 minutes. Cookies will be lightly golden and set when finished. 

7. Let cool on the sheet for about five minutes before transferring to a wire rack. Store in a container in the fridge.


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