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.
Nutrition Facts : ServingSize 1 cookie (without added sugar or honey), Calories 97 kcal, Carbohydrate 11 g, Protein 3 g, Fat 5 g, Fiber 2 g, Sugar 4 g
PEANUT BUTTER, BANANA & CHOCOLATE CHIP BREAKFAST COOKIES
With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave.
Categories Breakfast,Snacks,Dessert
Time 30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.
- Serving size: 1 cookie
Nutrition Facts : Calories 105 kcal
CHOCOLATE CHIP OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 36 cookies
Number Of Ingredients 13
Steps:
- Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
- Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
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- Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
- Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
- Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.
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- In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Batter will be a little thick, but still pourable.
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