Healthy Peanut Butter Banana Oatmeal Cookies Food

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

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.

PEANUT BUTTER BANANA OATMEAL RAISIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
• Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

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!

PEANUT BUTTER BANANA OATMEAL

Steps:

• Place milk and salt in a large saucepan; bring just to a boil. Stir in oats; cook until thickened, 1-2 minutes, stirring occasionally. Remove from heat; stir in remaining ingredients.

BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

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.

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!

HEALTHY PEANUT BUTTER BANANA COOKIES

Steps:

• Preheat the oven to 350 F.
• Mash the banana(s) using a fork or masher.
• Using an eletric mixer, beat together the peanut butter, brown sugar, and mashed banana.
• Add the egg and vanilla extract and continue to mix until well combined.
• In a small mixing bowl, whisk together the flour, oats, baking soda and salt. Slowly add to the mixer and combine with the wet ingredients.
• Use a cookie scoop to form into rounded balls and place on a parchment lined baking sheet.
• Bake for 10-12 minutes or until golden brown.
• These keep well for a couple of days in an airtight container.

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).

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.

LOW-FAT PEANUT BUTTER OATMEAL COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Place the mashed bananas in a bowl and stir in the applesauce to combine.
• Add the oats, powdered peanut butter and salt. Mix well.
• Prepare a baking tray with parchment paper or a silicone baking mat, or very lightly spray with non-stick cooking spay.
• Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
• Bake for 16 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that's about right.
• Let cool on the pan.

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!

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.

PEANUT BUTTER BANANA OATMEAL

Steps:

• Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don't clump. You'll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
• Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat the oven to 350.
• Line a cookie sheet with parchment paper or spray with cooking spray.
• In a large bowl, stir together the mashed banana, melted coconut oil, vanilla, peanut butter, honey, salt, and cinnamon. Stir very well until homogenous.
• Finally, stir in the oats and chopped chocolate.
• Scoop out 2 tablespoons of batter for each cookie, and space evenly on a cookie sheet. These cookies don't spread much, so you can place them fairly close together. Then, press to flatten and shape each cookie exactly how you want them. Place a few extra pieces of chopped chocolate on top of each cookie before baking, if desired.
• Bake the cookies for 12-13 minutes. If you're using a dark cookie sheet, reduce the baking time by a few minutes because they cook faster on dark metal.
• Let the cookies cool on the baking sheet, and then move to a rack. These cookies are very soft and chewy. They last for 3 days in the fridge, covered.

PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, wisk together flours, baking soda, salt, nutmeg, and cinnamon. Stir in oatmeal and set aside.
• In a large bowl, cream together peanut butter and sugars. Add egg and banana and mix well.
• Pour dry ingredients into wet ingredients bowl and mix together thoroughly with large spoon. Stir in nuts, chocolate chips, or raisins (I used raisins in my first batch -- didn't have either nuts or chocolate chips).
• Batter will be fairly wet, so put bowl in fridge for 15 minutes to firm up.
• Prepare baking sheets with parchment paper. Drop cookie dough by teaspoons onto sheets. Bake for 12-13 minutes. Cool on racks. (Note: return bowl to fridge in between baking.) Makes 36-45 cookies, depending on how big they are.