Peanut Butter Banana and Honey Cookies

I loved peanut butter, honey and banana sandwiches as a kid and I still occasionally enjoy them as an adult. I saw these Peanut Butter Banana and Honey Cookies a while back and I knew I had to give them a try. I thought the turned out pretty good. Yes, they were yummy, and yes they tasted just like a PB&H sandwich. I think these are great to treat the kids to or just to change things up a bit.

Can Cookie Dough Be Frozen?

Cookie dough can be frozen using a couple of methods.

Form the dough into a ball and place in an airtight container or a heavy duty freezer bag.

Or, you can form dough into individual cookies and freeze on a cookie sheet.

When frozen, transfer to a heavy duty freezer bag.

This method allows you to take out the desired number of cookies and bake without thawing the whole batch.

How Long Will Cookie Dough Keep In the Freezer?

Frozen cookie dough will keep for 9-12 months in the freezer.

Can You Use Quick Oats Instead of Old Fashioned Oats in Recipes?

For baking, quick oats can be used in place of old fashioned oats.

Peanut Butter Banana and Honey Cookies

Yield: about 30 cookies

Peanut Butter Banana and Honey Cookies

Total Time: 30 mins

Prep Time: 15 mins

Cook Time: 15 mins

Print Recipe

Ingredients:

For the Cookies

• 1 ¼ cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 4 tablespoons unsalted butter, at room temperature (we used 4 tablespoons room temp margarine)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup smooth peanut butter
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large ripe banana, mashed (about 1 cup) (2 bananas)
• 2 cups old fashioned oats

For the Glaze

• 3 tablespoons smooth peanut butter
• 1/2 cup powdered sugar
• 2 tablespoons milk (coconut milk)
• 1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Set aside.
4. In the bowl of a mixer, combine butter and sugars, and mix until smooth.
5. Add the peanut butter, honey, vanilla extract, and egg and mix on medium until smooth.
6. Next, add the banana and mix until combined.
7. Slowly add in flour mixture until just combined.
8. Stir in the oats.
9. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.
10. Bake at 350 degrees F for 12-15 minutes or until golden.
11. Remove cookies from pans; cool completely on wire racks.
12. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl.
13. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar.
14. Drizzle glaze over cooled cookies.

Nutrition Information

Yield: about 30 cookies, Serving Size: 1

• Amount Per Serving:
• Calories: 121 Calories
• Total Fat: 4.4g
• Cholesterol: 6.3mg
• Carbohydrates: 18.8g
• Fiber: 1.1g
• Sugar: 9.9g
• Protein: 2.6g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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