5 Ingredient Banana Peanut Butter Oatmeal Snack Cookies Food

PEANUT BUTTER BANANA OATMEAL COOKIES - HEALTHY RECIPE

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.

5 INGREDIENT BANANA PEANUT BUTTER OATMEAL SNACK COOKIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a silpat mat or parchment paper - or lightly grease, and set aside.
• Peel and break up the bananas and place in a large mixing bowl. Use a fork or potato masher to mash the bananas until they are mostly mashed. Stir in the peanut butter, salt, cinnamon, and vanilla extract (if using).
• Add both types if oats and stir to combine. You may have to kind of smash the oats into the bananas until the oats are well incorporated. Stir in the chocolate chips.
• allow the batter to rest for 5 minutes, this helps the oats soak up the liquid and the batter stick together better.
• Use a small cookie scoop (about 2 tablespoons) to scoop cookies and then use your hand or a spatula to slightly flatten the cookies. You should have 12 to 15 cookies total.
• Bake for 10 to 12 minutes. Or until the cookies look dry on top and slightly browned on the bottom.
• Allow the cookies to cool for 10 minutes before removing from the pan.
• You can either eat them once they have cooled a little - they are extra good right out of the oven - or you can allow them to cool completely and store them in an air tight container for up to 5 days.

HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES

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!

FIVE (OR MAYBE SIX) INGREDIENT PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a bowl, cream peanut butter and brown sugar until fluffy.
• Beat in egg to the creamed mixture.
• Add oats and baking soda and mix well. Add chocolate chips in this step if using this ingredient.
• Drop by tablespoonfuls about 2 inches apart onto GREASED baking sheets. Flatten slightly (if you skip this you get mounds as they do not spread much).
• Bake at 350F for 6-8 minutes then let cool completely on wire rack before storing.

BANANA-PEANUT BUTTER OATMEAL

Steps:

• Combine banana and milk in a small blender; blend until smooth.
• Put oatmeal in a microwave-safe bowl. Add banana mixture and stir to combine. Microwave uncovered on high for 30 seconds. Stir oatmeal and microwave for 30 seconds more.
• Stir in peanut butter and protein powder.