About This Recipe
I made these because I had one banana left and didn’t want to waste it. Mixed everything together in about five minutes, put them in the oven, and ended up eating three straight off the tray before they even cooled down. That’s how I knew this recipe was staying. Soft, chewy, actually filling — and nothing in them you’d need to second-guess.
Why These Ingredients
Banana — replaces sugar entirely. The riper it is, the sweeter the cookies. Mash it well so it distributes evenly through the batter.
Skyr — adds protein and a slight tanginess that balances the sweetness of the banana. Greek yogurt works as a substitute if you don’t have skyr.
Oats — give the cookies their chewy texture. Don’t swap for more flour — the oats are what makes them feel substantial rather than cakey.
Peanut butter — adds fat and richness that holds everything together. Natural peanut butter with no added sugar keeps the ingredient list clean.
Milk chocolate + walnuts — the finishing touch that makes these feel like real cookies. The chocolate melts slightly in the oven and the walnuts add crunch. Both are optional but worth it.
💡 Cookies spreading too much in the oven? The batter is naturally soft because of the banana and skyr. If it feels too loose, add an extra tablespoon of oats and let the batter sit for 5 minutes before shaping — the oats will absorb some of the moisture and help the cookies hold their shape.
Ingredients (6 cookies):
• 25g peanut butter
• 25g skyr
• 1 egg
• 1 banana
• 25g flour
• 25g oats
• 25g milk chocolate
• 7g walnuts
Instructions:
- Preheat oven to 200°C / 400°F.
- Mash the banana and mix it with the egg, skyr, and peanut butter until smooth.
- Add the flour and oats, then fold in the chopped chocolate and walnuts.
- Form 6 cookies and place on a lined baking tray.
- Bake for 7–10 minutes until golden.
- Let cool slightly before eating — if you can wait.
Macros per cookie (6 total):
~115 kcal · 4g protein · 5g fat · 14g carbs
Tried this recipe? Let me know in the comments how it turned out!