• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » All Recipes

    Vegan Peanut Butter Banana Power Cookies

    Published: Apr 21, 2020 Last Modified: May 16, 2020 by Allison

    779 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    stack of the power cookies with the title in bold for pinterest

    These peanut butter banana power cookies contain just five ingredients, and they make the perfect snack or breakfast on the go! You’ll need just peanut butter, bananas, oats, dates, chocolate chips, and an optional pinch of salt.

    close up of one cookie on a sheet of parchment with chocolate chips around for decoration

    Before the pandemic hit and I was still going to work at my job in a health food store, I had learned to appreciate the power of having a healthy handheld snack in my bag at all times. Long hours on one’s feet, attending to clients and running around, leaves one rather zapped of energy and in need of a quick source of fuel. I came up with these peanut butter banana power cookies in response to my need for mid-afternoon energy, and I think you’ll love them, too!

    These cookies are probably one of the simplest creations I have ever come up with, yet they deliver a punch of flavour, texture, and high quality fuel thanks to the healthy carbs from bananas, dates, and oats, and the protein and fat in the peanut butter. Of course, I added chocolate chips for the fun of it, but you are totally welcome to omit them, if you wish.

    to make these vegan peanut butter banana power cookies, you’ll:

    1. Mash three very ripe bananas in a large bowl.
    2. Add 2 cups of rolled oats, 1 cup of peanut butter, 8 chopped pitted Medjool dates, ½ cup of chocolate chips, and an optional pinch of fine sea salt, to the mix.
    3. Scoop the dough out onto a parchment paper-lined baking sheet, and bake for 15 minutes.
    4. Store cookies in the refrigerator and consume within 4 or 5 days. Or freeze them for longer! Due to their moisture content, they shouldn’t be kept at room temperature for an extended period of time.
    one of the cookies on baking sheet before being baked
    overhead shot of four cookies on a parchment paper sheet with oats and chocolate chips scattered about

    I hope you enjoy these peanut butter banana power cookies! They’re perfect at any time of the day. I think they would even make a great breakfast served with a smoothie–especially my Chocolate Cake Batter Smoothie or my Blueberry, Almond Butter, and Cardamom Smoothie!

    I hope you are all having a great day so far. I sprained my toe (!) while working out yesterday, so I might have to take it a little easier than planned in the workout department today. Oh well, I guess it will give me extra time to create more recipes for you! 😉

    If you make these cookies, be sure to leave a comment and rating below–it really helps others and myself! And don’t forget to tag @upbeet.kitchen and #upbeetkitchen if you post a photo to Instagram! I love re-gramming your photos in my stories!

    Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    5 Ingredient Vegan Peanut Butter Banana Power Cookies


    ★★★★★

    5 from 4 reviews

    • Author: Allison
    • Total Time: 20 minutes
    • Yield: 12–15 cookies 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    The simplest power cookies made with just five ingredients! Perfect for an energy boost in the afternoon or as part of a breakfast.


    Ingredients

    Scale
    • 3 medium-large very ripe bananas
    • 2 cups rolled oats
    • 1 cup smooth natural peanut butter (sub sunflower seed butter for nut-free option)
    • 8 pitted Medjool dates, finely chopped
    • ½ cup semisweet chocolate chips
    • Pinch of fine sea salt (omit if using salted peanut butter)

    Instructions

    1. Preheat the oven to 350 degrees F and line one large or 2 medium baking sheet(s) with parchment paper.
    2. Mash the bananas in a large bowl. Stir in the oats, peanut butter, dates, chocolate chips, and salt, if using. The batter will be quite sticky.
    3. Scoop even portions of the mixture onto the prepared baking sheet(s), making 12-15 cookies.
    4. Bake for 15 minutes and let the cookies cool on the pan for a couple of minutes before transferring to a wire rack and cooling completely.
    5. Store in an airtight container in the fridge for 4-5 days or in the freezer for a month.
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Snack, Breakfast
    • Method: Bake

    Keywords: 5 ingredient vegan cookies, vegan power cookies, vegan breakfast cookies, peanut butter banana cookies

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « Vegan Avocado Pasta with Parmesan-Roasted Chickpeas
    What I Ate Wednesday: Vegan Earth Day Edition »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Janice

      April 24, 2020 at 1:53 am

      This is a perfect healthy treat. Easy to put together and my kids loved helping to mix, and then devour them!

      ★★★★★

      Reply
      • Allison

        April 29, 2020 at 3:52 am

        Glad you enjoyed them, Janice!

        Reply
    2. Karthi

      April 27, 2020 at 2:31 am

      Absolutely loved it!! I added chopped almonds as well! Thank you for sharing!

      ★★★★★

      Reply
      • Allison

        April 27, 2020 at 3:12 am

        Thank YOU so much for coming back to comment, Karthi! I’m so happy you enjoyed them. Almonds sound like a wonderful addition! 🙂

        Reply
    3. Palma

      May 12, 2020 at 11:54 pm

      Greetings from Idaho! I’m bored to death at work so I decided to browse your website on my iphone during lunch break.
      I really like the info you provide here and can’t wait to take a look when I get
      home. I’m amazed at how fast your blog loaded on my mobile ..
      I’m not even using WIFI, just 3G .. Anyhow, superb blog!

      ★★★★★

      Reply
      • Allison

        May 15, 2020 at 4:14 am

        Thank you so much! I really appreciate your kind comment, and I’m glad that you’re enjoying my website!

        Reply
    4. Sue

      May 28, 2020 at 3:42 pm

      Hubs loves these! Thanks.

      ★★★★★

      Reply
      • Allison

        May 28, 2020 at 10:38 pm

        I’m so happy to hear that, Sue! Thank you so much for coming back to leave a kind comment- it means a lot to me. 🙂

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...