Peanut Butter Banana Cookies Activity

5.0 based on 3 ratings
Updated on Jun 20, 2013

Who doesn't like oatmeal cookies, especially when they're dotted with chocolate chips? This activity's great for math skills, from measuring to identifying fractions. With only some supervision needed, he can be the master chef for this kitchen activity, doing all the mashing and mixing himself, working his way through this simple recipe. These cookies are especially fun because they don't involve eggs so the batter is dangerously edible!

What You Need:

  • 2 bananas, overripe is fine
  • 1/2 cup peanut butter
  • 2 tbsp soy milk (almond milk works great too!)
  • 2 tbsp dark brown sugar
  • 2 tsp vanilla extract
  • 2 ½ cups quick cooking or rolled oats
  • 1/4 cup flour
  • handful of raisins or chocolate chips
  • 1/4 cup canned pumpkin (optional)
  • a fork or potato masher
  • big bowl
  • cookie sheets

What You Do:

  1. Have your child wash his hands before he gets started. Here's a great chance to instill good habits and thoughtful practices as he prepares food.
  2. In a big bowl he'll mash bananas with a fork until smooth, careful the bananas are slippery at first! (A potato masher makes this part a bit easier.)
  3. Next he can add peanut butter and give it a good mix.
  4. Then he can add the soy milk, vanilla, sugar and pumpkin. Mix it well.
  5. He'll add the remaining ingredients: flour and oats, chocolate chips and/or raisins and stir it until everything's well combined.
  6. Next, drop spoonfuls of dough onto an ungreased cookie sheet.
  7. Help your child by putting the cookie sheet into the oven and bake at 350 degrees for 13-16 minutes, or until done.

Depending on the size of your spoonfuls this recipe will yield more than two dozen yummy bites!

Gluten allergy? This recipe can be made gluten free by using gluten-free flour, or, omitting the flour completely (the texture will be a bit different but the cookie will still hold up). Make sure to get oats that are certified gluten-free; oats themselves don't have gluten in them but they can be exposed to wheat and other ingredients in the process of manufacturing or being made into oatmeal.

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