Soft Peanut Butter Banana Honey Oat Cookies with Glaze
Chewy oat cookies packed with mashed banana, smooth peanut butter, and a touch of honey create a naturally sweet treat that's perfect for lunchboxes or afternoon snacks. The addition of cinnamon adds warmth while the creamy peanut butter glaze provides an indulgent finishing touch. These cookies strike a beautiful balance between wholesome ingredients and satisfying sweetness, making them a hit with both kids and adults.
Ingredients
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoons unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup smooth peanut butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large ripe banana, mashed
- 2 cups old fashioned oats
- 3 tablespoons smooth peanut butter, for glaze
- ½ cup powdered sugar, for glaze
- 2 tablespoons milk, for glaze
Instructions
- 1
Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats
- 2
Whisk together flour, baking soda, salt, and cinnamon in medium bowl and set aside
- 3
Cream butter and both sugars in stand mixer until smooth
- 4
Add peanut butter, honey, vanilla extract, and egg, mixing until smooth
- 5
Mix in mashed banana until combined
- 6
Slowly add flour mixture until just combined, then stir in oats
- 7
Drop dough by heaping tablespoonfuls 2 inches apart on prepared baking sheets
- 8
Bake for 12-15 minutes or until golden
- 9
Remove from pans and cool completely on wire racks
- 10
Whisk together peanut butter, powdered sugar, milk, and honey for glaze, adjusting consistency as needed
- 11
Drizzle glaze over cooled cookies
Tips
Make sure banana is very ripe for maximum sweetness and easier mashing - brown spots are perfect.
Don't overmix the dough once flour is added to keep cookies tender and chewy.
Cool cookies completely before glazing to prevent the glaze from melting and running off.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature as a snack or dessert
Common Mistakes
Don't overbake to avoid dry, hard cookies
Ensure butter is at room temperature to avoid lumpy dough
Wait for complete cooling before glazing to prevent melting
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I freeze these cookies?
Yes, baked cookies freeze well for up to 3 months in airtight containers. Freeze without glaze and add it after thawing for best results.
What if my glaze is too thick or thin?
Add more milk 1 teaspoon at a time to thin, or more powdered sugar to thicken. The consistency should be smooth and drizzleable.
Can I make these without the glaze?
Absolutely! The cookies are delicious on their own and the banana and honey provide plenty of natural sweetness without the glaze.