Peanut Butter, Banana & Oat Dog / Squirrel Treats

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

Tired of banana bread? Use your brown bananas to make dog treats. Squirrels also LOVE these, and humans can eat them too! If you’re making this recipe for humans, you may want to consider adding a little maple syrup or honey to the mix.

Peanut Butter, Bananan and Oat Dog Treats from Jenny's Cookbook

Peanut Butter, Banana & Oat Dog / Squirrel Treats

Ingredients

4 mashed ripe bananas
1/3 cup of natural peanut butter (peanuts should be the only ingredient)
a sprinkle of turmeric powder (optional)
1/3 cup coconut flour (optional)
rolled oats

Directions

Preheat your oven to 250F and line a baking sheet or two with parchment.
Combine first 4 ingredients in a large bowl.
Add oats until the mixture is firm enough to roll balls without sticking to your hands too much. Start with 1 cup and see how it is.
Use a mini cookie scoop or teaspoon to scoop the mixture and then roll into balls. Flatten slightly on a baking sheet. They don’t spread so you can place them close together.
You may also press the mixture onto the baking sheet and flatten it into a rectangle. The thinner it is, the faster it will cook. Use a pizza cutter to cut squares before baking. I prefer this method.
Bake for 20-30 minutes until one side is lightly golden, then flip and continue to bake until the other side is golden. Mine took about an hour. If you went with the rectangle you can try to flip the whole thing at once and then break the squares apart for the second half of the baking. Or break and flip one by one. Either way, they need to be flipped.
Cool on cookie sheets completely and then transfer to a container. The treats will get soft if you place the lid on. I leave the lid off so they remain crunchier.