These soft, chewy, and perfectly sweet banana chocolate peanut butter oatmeal cookies are Weight Watchers–friendly and made with wholesome ingredients like oats, banana, and PB2. Guilt-free cookies ready in just 25 minutes!
The Best Weight Watchers Banana Chocolate Peanut Butter Cookies
If you’re looking for a healthy cookie that tastes indulgent but fits perfectly into your Weight Watchers plan, this recipe is for you! These Banana Chocolate Peanut Butter Oatmeal Cookies are soft, chewy, and packed with rich chocolate and peanut butter flavor. Each serving (2 cookies) is only 3 Freestyle Points, making them a perfect snack or dessert when you’re craving something sweet but don’t want to go off track.
Made with mashed bananas, PB2 powdered peanut butter, and oats, these cookies are naturally sweetened, full of fiber, and low in fat. They’re quick to make, great for meal prep, and absolutely delicious with a cup of coffee or milk.
Why You’ll Love This Recipe
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Weight Watchers Friendly: Only 3 points for two cookies—satisfy your sweet tooth guilt-free.
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Made with Simple Ingredients: Pantry staples like oats, bananas, and PB2 come together effortlessly.
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No Refined Sugar: Sweetened naturally with banana and sugar-free maple syrup.
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Soft & Chewy Texture: The perfect blend of moist banana and hearty oats.
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Kid & Family Approved: Everyone will love them, even if they’re not on a diet!
Duration
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 24 cookies (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 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 cinnamon
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3 tablespoons semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray with nonstick spray.
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In a large bowl, combine PB2 powder and water. Stir until smooth.
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Add mashed bananas, vanilla extract, egg, and sugar-free maple syrup. Mix well to combine.
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Stir in skim milk until the batter is smooth.
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In a separate bowl, whisk together oats, baking powder, salt, and cinnamon.
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Combine the dry ingredients with the wet mixture, stirring until just blended.
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Fold in the chocolate chips.
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Drop the batter onto the baking sheet using a tablespoon, leaving space between cookies.
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Bake for 15 minutes, or until the cookies are set and lightly golden.
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Allow them to cool for a few minutes before transferring to a wire rack.
Tips & Tricks
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Use ripe bananas: The riper the bananas, the sweeter the cookies!
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Don’t overbake: These cookies should stay soft and chewy—remove them once they’re firm to the touch.
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Want extra crunch? Add chopped nuts like almonds or walnuts.
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For a stronger peanut butter flavor: Use PB2 + 1 tablespoon of natural peanut butter.
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Add-ins: Try sugar-free white chocolate chips, shredded coconut, or chia seeds.
Storage Instructions
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps well for up to 1 week.
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Freezer: Freeze baked cookies for up to 2 months. Reheat in the microwave for 10–15 seconds to soften before eating
