4 Ingredient Peanut Butter Banana Oatmeal Cookies Food

HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES

Healthy Peanut Butter Banana Oatmeal Cookies image

Tasty little cookies with no added fat or sugar - these are so guilt-free, they can be eaten for breakfast. Adapted from theskinnyfork.com's Healthy Peanut Butter Oatmeal Cookies.

Provided by MariaMiller

Categories Drop Cookies

Time 20m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 8

Ingredients

1 cup mashed bananas or 2 ripe bananas
1/3 cup peanut butter (natural if you have it)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups old fashioned oats
1/2 cup shredded coconut

Steps:

Preheat oven to 350.
Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
Stir in oats and coconut.
Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
Bake for 12-15 minutes, rotating the pan halfway through.
Allow to cool, and enjoy!

PEANUT BUTTER BANANA OATMEAL COOKIES - HEALTHY RECIPE

Peanut Butter Banana Oatmeal Cookies - Healthy Recipe image

Peanut Butter Banana Oatmeal Cookies: quick 'n easy healthy peanut butter banana oatmeal cookies! Bursting with delicious peanut butter and banana flavors.

Provided by Demeter | Beaming Baker

Categories Dessert

Time 22m

Number Of Ingredients 12

Ingredients

¼ cup + 2 tablespoons mashed, very ripe bananas (about 1 medium banana)
¼ cup natural, unsalted creamy peanut butter
1 tablespoon pure maple syrup
1 tablespoon melted coconut oil
1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
½ teaspoon pure vanilla extract
1 cup rolled oats
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup sugar-free mini chocolate chips
¼ cup peanuts, finely chopped
1 tablespoon each: sugar-free mini chocolate chips and peanuts, finely chopped

Steps:

Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in chocolate chips and peanuts.
Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won't spread much during baking.
Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

Nutrition Facts : ServingSize 1 cookie, Calories 102 calories, Sugar 2.2 g, Sodium 22.9 mg, Fat 7.2 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.5 g, Protein 3.3 g, Cholesterol 0 mg

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