• Meredy Birdi

PEANUT BUTTER BANANA OATMEAL COOKIES by Deryn Macey


PREP TIME: 5 mins

COOK TIME: 15 mins

MAKES: 16 cookies


INGREDIENTS

  • 2 cups quick oats (225g)

  • 2 ripe bananas, mashed (285g, approx)

  • 1/2 cup natural peanut butter (120g)

  • 1/2 tsp pure vanilla extract (optional)


OPTIONAL ADD-IN IDEAS

Mix and match up to 1 cup of any of the following:

  • chocolate chips or chopped dark chocolate

  • corn flakes

  • crushed walnuts or pecans

  • chopped almonds or cashews

  • any seeds such as hemp seeds, pumpkin seeds or sunflower seeds

  • dried cranberries or chopped dried apricots

  • raisins or chopped dates

  • shredded coconut


INSTRUCTIONS

  1. Pre-heat oven to 350 F.

  2. Mash the bananas in a bowl with a fork (or hand stick blender) until they form a thick, smooth paste.

  3. Add the rest of the ingredients and mix until everything is combined into a dough.

  4. Drop 16 spoonfuls onto a non-stick baking sheet (or line with parchment paper), shaping each spoonful into a cookie shape. The cookies will not change shape during baking, so make sure you create the cookie shape you want beforehand. You can make them larger and flatter or keep them as more of a haystack-style.

  5. Bake for 15 minutes. They should be firm and slightly browned when done.

  6. Let cool completely before storing. Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.


ADAPTATIONS

  • To make the cookies peanut-free, replace the peanut butter with almond butter or any other nut or seed butter. For a nut-free recipe, use tahini or sunflower seed butter.

  • Rolled or old fashioned oats are fine to use in this recipe but quick oats just hold together a little better since they’re finer.

  • Spices: Cinnamon, nutmeg, ginger and cardamom work well for added flavour and variation. Keep it simple with a pinch of cinnamon or try 1/2 tsp of each for a warm, spiced flavour.

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