OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
PEANUT BUTTER BANANA COOKIES
Make and share this Peanut Butter Banana Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 35m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray baking sheet with non-stick cooking spray.
- In a large bowl, combine egg, peanut butter, banana, and sugars.
- Mix with an electric mixer until smooth.
- Add flour, baking soda, and baking powder and continue to mix until well blended.
- With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
- Remove and transfer cookies to a wire cooling rack.
PEANUT BUTTER BANANA OATMEAL COOKIES - HEALTHY RECIPE
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
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
PEANUT BUTTER BANANA OATMEAL RAISIN
These cookies are a delicious combination of flavors.
Provided by MUFFQUEEN
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223 calories, Carbohydrate 35 g, Fat 7.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 145.5 mg, Sugar 18.5 g
PEANUT BUTTER-BANANA COOKIES
Subtle flavors make these healthier peanut butter-banana-chocolate chip cookies. I mix up the ingredients all the time using whatever I have handy.
Provided by LAUREN3581
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
- Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
- Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 15.3 g, Cholesterol 13.6 mg, Fat 12.5 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3 g, Sodium 104.6 mg, Sugar 9.5 g
HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES
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
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!
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
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.
PEANUT BUTTER BANANA COOKIES
These are a good variation to plain peanut butter cookies. They are especially good when chocolate chips are added.
Provided by karenway
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cream butter, peanut butter & sugars.
- Beat in banana, eggs & vanilla.
- Stir in flour, baking powder & salt.
- Stir in chocolate chips (optional).
- Drop on greased cookie sheets.
- Press lightly with fork.
- Bake at 375° for 10-12 minutes.
Nutrition Facts : Calories 206.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 25.7, Sodium 206.8, Carbohydrate 30.1, Fiber 1, Sugar 18.6, Protein 4
PEANUT BUTTER BANANA OATMEAL
The ultimate healthy breakfast recipe, this peanut butter banana oatmeal is creamy, voluminous and will keep you full all morning long! Plus it only takes about 10 minutes to make and is vegan + gluten-free.
Provided by Brittany Mullins
Categories Breakfast
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 bowl, Calories 369 kcal, Sugar 10 g, Fat 12 g, Carbohydrate 61 g, Fiber 17 g, Protein 11 g
BANANA-PEANUT BUTTER OATMEAL
This banana-peanut butter oatmeal is great for those days when your muscles are sore and you need to recover.
Provided by Elaine Cheung
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 10m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 37.6 g, Cholesterol 13.7 mg, Fat 6.9 g, Fiber 4.3 g, Protein 45 g, SaturatedFat 2.4 g, Sodium 277.4 mg, Sugar 13.6 g
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!
Nutrition Facts : Calories 120 kcal, Carbohydrate 13.9 g, Protein 3.6 g, Fat 6.1 g, SaturatedFat 1.3 g, Sodium 47 mg, Fiber 2 g, Sugar 5.9 g, UnsaturatedFat 1 g, ServingSize 1 serving
PEANUT BUTTER BANANA OATMEAL COOKIES
I had peanut butter, I had frozen bananas, I had oatmeal, I had raisins, and I wanted cookies. I just couldn't find the right recipe, so modified what I could find and came up with this one. The resulting cookies are pretty good, but are missing "something". I can't put my finger on it. If it was a savory recipe, I would say it needed more salt. Otherwise, I was pretty happy with them. They make a soft cookie with a good bite.
Provided by Kathleen Constance
Categories Peanut Butter
Time 45m
Yield 36 cookies
Number Of Ingredients 13
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.
PEANUT BUTTER BANANA OATMEAL COOKIES
Peanut butter banana oatmeal cookies are easy, healthy, and flourless! This 3 ingredient cookie recipe requires rolled oats, bananas, and peanut butter. Add your choice of mix-ins, like chocolate chips and cinnamon. They are vegan, gluten-free, oil-free, and refined sugar-free. This wholesome treat can act as breakfast cookies, a midday snack, or for a nutritious dessert!
Provided by purelykaylie
Categories Dessert
Time 20m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 cookie, Calories 232 calories, Sugar 10g, Fat 10g, SaturatedFat 3g, Carbohydrate 30g, Fiber 5g, Protein 7g
3 INGREDIENTS PEANUT BUTTER BANANA OATMEAL COOKIES
These Peanut Butter Banana Oatmeal Cookies are delicious Breakfast Cookies or Healthy Snacks. Made with 3 ingredients only, these soft and chewy cookies are super quick and easy to prepare with no eggs, no sugar and no flour. They are vegan and gluten-free friendly too!
Provided by A Baking Journey
Time 25m
Number Of Ingredients 6
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).
Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Provided by Deryn
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cookie, Calories 212 calories, Fat 8 g, Carbohydrate 30 g, Protein 7 g
BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES
Provided by Food Network
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 23
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.
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
OATMEAL, PEANUT BUTTER, BANANA, RAISIN COOKIES
A twist on peanut butter cookies and oatmeal raisin cookies. The first time I made these I used peanuts, I will most likely use walnuts next time. But if you really like peanuts, use them, they go great with this recipe. Pecans would also be good.
Provided by Mommy Dana
Categories Drop Cookies
Time 1h45m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Combine shortening, peanut butter and brown sugar.
- Mix in egg, milk and vanilla.
- Sift and combine flour, cinnamon, salt, nutmeg and baking soda mix in well to wet misture.
- Mash and add banana, mix well.
- Stir in quick oats, fold in raisins and nuts of your choice.
- Place round tablespoonfuls on greased baking sheet spaced 1-2-inches apart.
- Bake at 375° for 12-13 minutes or until done.
Nutrition Facts : Calories 140, Fat 5.4, SaturatedFat 1.1, Cholesterol 6.1, Sodium 75.4, Carbohydrate 20.8, Fiber 1.6, Sugar 10.2, Protein 3.3
PEANUT BUTTER BANANA OATMEAL COOKIES
Soft, chewy peanut butter banana oatmeal cookies with chocolate chunks.
Provided by www.DessertForTwo.com
Categories Healthy Recipes
Time 27m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 100 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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