Gluten Free Peanut Butter Banana Oatmeal Cookies Food

GLUTEN FREE PEANUT BUTTER + BANANA OATMEAL

Steps:

• Add oats and water to a saucepan. Bring water to a boil then reduce to a simmer until the oatmeal has thickened to your desired consistency.
• While the oats are cooking, mash the banana. Add the banana and peanut butter to the oats and stir to combine. Add a splash more water, if needed.
• Transfer to bowls and top with your desired toppings.

PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, combine mashed banana, peanut butter, vanilla extract, cinnamon, and salt. Mix together. Add the rolled oats and mix together until combined. Then, fold in the chocolate chips.
• Scoop the cookie dough into 8 balls. Use clean hands or a spoon to flatten the dough into cookies. They do not spread in the oven, so form them before baking.
• Bake for 15 minutes. Remove from the oven and let cool for 5 minutes. Enjoy!

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.

3 INGREDIENTS PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat your oven on 180'C/350'F and line a baking tray with a sheet of baking paper or a baking mat.
• In a large mixing bowl, finely mash the Ripe Bananas until smooth. Add the Peanut Butter (and optionally, the Ground Cinnamon and/or Vanilla Extract). Whisk together until combined.
• Add the Oats and mix with a spatula or wooden spoon until all the oats are evenly covered with the peanut butter/mashed bananas.
• With a small Ice Cream Scoop (see note 1), scoop out small dollops of cookie batter onto the baking tray. Gently flatten the cookies with your fingers.
• Optional: top the cookies with Chocolate Chips.
• Bake for 15 to 20 minutes or until lightly golden (see note 2).
• Leave the cookies to cool down on the baking tray for 15 to 20 minutes then transfer on a cooling rack until completely cool (see note 3).

4-INGREDIENT PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Peel bananas and mash in a medium mixing bowl. Add the rest of the ingredients, including optional honey or sugar if using, and stir to combine.
• Cover a cookie sheet with parchment paper. Drop approximately 20 tablespoon-size spoonfuls onto a cookie shape and flatten with a spatula. Press a few chocolate chips into the top of each cookie, if desired.
• Bake for 8-10 minutes, until cookies have set and are just beginning to lighty brown. Let cool for 5-10 minutes and then remove from cookie sheet.
• For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.

BANANA OATMEAL COOKIES WITH PEANUT BUTTER

Steps:

• Preheat oven to 350 degrees. In a large bowl combine flax seed and water and let rest for at least 5 minutes to achieve an "eggy" texture.
• In a food processor, combine bananas, peanut butter, almond butter, baking powder, baking soda, melted coconut oil, and vanilla. Process until combined.
• Pour the mixture into a bowl, and add the rest of the ingredients (oats, almond meal, oat flour, flax eggs, nuts, spices, salt) - mix well. Refrigerate for 5 minutes to harden.
• Drop cookies by spoonfuls (I used a small ice cream scoop) on a lightly greased baking sheet (or one lined with parchment paper), and press them out a little to expand (they won't expand in the oven). After you've pressed the cookies, add 1 tsp chocolate chips on top of each one.
• Bake for 15-17 minutes or until the cookies are slightly golden brown.
• Once the cookies are done, let them rest for a few minutes before serving. These will last up to 4 days stored in an airtight container, even longer if refrigerated and even longer if frozen.

PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
• To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
• Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
• Add the peanut butter, almond milk and maple syrup and mix until smooth.
• Add the rest of the ingredients and mix into a thick, sticky dough.
• Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
• Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.

EASY PEANUT BUTTER OATMEAL BANANA COOKIES

Steps:

• Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
• In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
• Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky - this is normal.
• Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about 1/2 inch thick, making sure to pack the edges together so the cookies hold their shape.
• Bake until the edges are golden brown and the top feels set and springy - about 25-30 minutes. Let cool on the pan completely.
• Drizzle with peanut butter, if desired, and DEVOUR!

GLUTEN-FREE DREAMY PEANUT BUTTER, BANANA & OATMEAL ELVIS BAR

Steps:

• Pre-heat the oven to 350 degrees. Grease or spray an 8 x 8 inch baking pan and set aside.
• In a large mixing bowl combine the first 4 ingredients and cream together well. Add in the vanilla, stir, then add in the peanut butter. Stirring carefully so you don't spill, work in all of the peanut butter until in is completely incorporated.
• Sprinkle the baking soda over the entire mixture, add in the oatmeal and chocolate chips and blend until well combined.
• Pour into the 8 x 8 baking pan and bake for 30-35 minutes. Top should be nice and brown and center will still be slightly wiggly/moist. Allow to cool completely before cutting into them.