These oatmeal chocolate chip cookies are soft, lightly sweet, and perfect when you want a comforting treat without overdoing it. Made with ripe bananas, PB2 powdered peanut butter, and wholesome oats, they give you that classic cookie vibe in a lighter, smarter way. They work just as well for breakfast, an afternoon snack, or a healthier dessert. Even better, two cookies are only 3 Weight Watchers Freestyle points, so they fit easily into your day.
Why I Love This Recipe
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It uses simple, everyday ingredients and comes together fast.
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The bananas naturally sweeten the cookies, so there is less need for added sugar.
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They are filling, comforting, and perfect for staying on track with Weight Watchers.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 cookies
Serving Size: 2 cookies = 3 Freestyle points
Ingredients
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2 overripe bananas, mashed
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4 tablespoons PB2 powdered peanut butter with chocolate
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3 tablespoons water
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1½ teaspoons vanilla extract
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¼ cup sugar-free maple syrup
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½ cup skim milk
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1 large egg
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2 cups quick cooking oats
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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3 tablespoons semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the PB2 powdered peanut butter and water. Stir until smooth and fully mixed.
Add the mashed bananas, vanilla extract, egg, and sugar-free maple syrup to the peanut butter mixture. Mix well until combined. Pour in the skim milk and stir until the batter is smooth.
In a separate medium bowl, mix together the quick cooking oats, baking powder, salt, and cinnamon.
Add the oat mixture to the wet ingredients and stir until fully incorporated. Fold in the chocolate chips.
Using a tablespoon, scoop the batter onto the prepared baking sheet, spacing the cookies slightly apart. Lightly flatten the tops if desired.
Bake for 15 minutes, until the cookies are set and lightly golden. Let cool slightly before serving.
Tips and Tricks
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Use very ripe bananas for the best sweetness and flavor.
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For a softer cookie, do not overbake. They will firm up as they cool.
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You can swap semi-sweet chocolate chips for sugar-free or dark chocolate to adjust points and sweetness.
FAQs
Can I make these cookies dairy-free?
Yes, you can replace skim milk with unsweetened almond milk or any dairy-free milk of choice.
How should I store these cookies?
Store them in an airtight container in the refrigerator for up to 4 days. They also freeze well for longer storage.
Can I use old-fashioned oats instead of quick oats?
Quick cooking oats work best for texture, but old-fashioned oats can be used if you prefer a chewier cookie.
