Peanut Butter and Banana Cookies
These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!
Servings: 20 cookies
Ingredients
- 2 very ripe bananas (about 1 cup of mashed puree)
- ¼ cup peanut butter
- 1 cup rolled oats
- ½ cup oat flour
- ½ tsp cinnamon
- ¼ cup toppings (optional)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Puree or mash the banana with a fork until smooth.
- Add in the peanut butter and mix until combined.
- Stir in the rolled oats, oat flour and cinnamon and mix until combined. The mixture may seem wet, but will firm up while baking. Let the mixture sit for a few minutes so that the oats can soak up some of the moisture.
- Scoop out tablespoon-sized portions onto a parchment paper lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shpaing. If you are using toppings, press the toppings into the top of each cookie.
- Bake at 350 degrees F for 10 minutes, or until the cookies are set.
Notes
- Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
- If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the oats.
- I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
- The mixture will seem sticky at first, but it will harden up while baking.
Nutrition
Calories: 57.35kcal | Carbohydrates: 8.16g | Protein: 1.83g | Fat: 2.23g | Saturated Fat: 0.43g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.99g | Sodium: 14.77mg | Potassium: 86.44mg | Fiber: 1.09g | Sugar: 1.84g | Vitamin A: 7.7IU | Vitamin C: 1.03mg | Calcium: 6.43mg | Iron: 0.38mg