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 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 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
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 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
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-INGREDIENT PEANUT BUTTER BANANA DOG TREATS
3-ingredient homemade dog treats made with old-fashioned rolled oats, natural peanut butter, and banana. Perfect for your pups and human-friendly, too!
Provided by Flora & Vino
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Blitz the old-Fashioned rolled oats in a blender until you have a fine flour, or, alternatively, use oat flour instead. Set aside.
- In a large mixing bowl, smash the peanut butter and ripe banana. And the oat flour and smash with a fork until the dough is thick and well combined. If it's crumbly, add 2-4 Tablespoons more peanut butter and recombine. You want the dough to be firm, sticky, and pliable
- Roll dough into a thin slab, about ~1/4 inch thick, and cut into shapes with a cookie cookie. Alternatively, you can roll them into ~1 Tablespoon balls and flatten with your hands for a simple circular cookie.
- Bake for ~15 minutes until lightly brown underneath. Allow to cool for 10-15 minutes before sampling or sharing with your pup!
- Store in an airtight container in the fridge for up to 2 weeks!
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 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
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
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
5 INGREDIENT BANANA PEANUT BUTTER OATMEAL SNACK COOKIES
Banana peanut butter oatmeal snack cookies are the perfect way to use up over ripened bananas. They make a great snack, breakfast, or even a healthy dessert.
Provided by Emily Koch
Categories breakfast
Time 22m
Number Of Ingredients 8
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 BANANA, PEANUT BUTTER & OAT COOKIES (VEGAN, GF)
Get prepared for a snack attack with these healthy 4-ingredient peanut butter, banana & oat cookies. Keep them plain for a perfectly healthy breakfast cookie (for both adults and children) or drizzle with dark chocolate & sprinkle with pistachios to make them even more delicious. Vegan & gluten free.
Provided by Tania Pilcher | Fit Foodie Nutter
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C and line a baking tray with parchment paper.
- In a medium size bowl, mash bananas with a fork until smooth. Add oats, peanut butter and ground almonds and mix until well combined.
- Scoop out the cookie mixture onto the baking tray lined with parchment paper (allow around 1 heaped tablespoon per cookie). Slightly spread the cookie mixture with the back of a spoon into a round shape. Repeat with the rest of the cookie mixture.
- Bake in the oven for 10-12 minutes until the cookies turn golden brown. Flip on the other side and bake again for 8-10 minutes.
- For the chocolate drizzle, melt dark chocolate and coconut oil in a bowl (either by microwaving in short bursts or by placing the bowl over a pan of simmering water). Dip one side of the cooled cookies into the melted chocolate and sprinkle with chopped pistachios.
Nutrition Facts : ServingSize 20 g, Calories 128 kcal, Fat 8.3 g, SaturatedFat 2.5 g, Sodium 25 mg, Carbohydrate 11.4 g, Fiber 2.8 g, Sugar 4.5 g, Protein 3.8 g
PEANUT BUTTER, BANANA, HONEY & OAT CHOCOLATE CHIP COOKIES!
Healthy gluten-free, honey-sweetened, oat-based cookies made with peanut butter, banana and chocolate chips! Recipe yields about 36 small cookies.
Provided by Cookie and Kate
Categories Cookies
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
- Measure out the honey and peanut butter-I found this easiest to do in a small liquid measuring cup. Add honey to the 1/2 cup line, then add peanut butter until you reach the 1 cup total liquid line.
- Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it's incorporated. Whisk in the vanilla, baking soda, baking powder, salt and cinnamon.
- Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips and sprinkles until they are evenly combined. Drop the dough by the heaping tablespoon (a small cookie scoop is perfect for this) onto your prepared baking sheets. I added a few extra sprinkles on top for good measure.
- Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they're barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans. If desired, sprinkle lightly with flaky sea salt now.
Nutrition Facts : Calories 148 calories, Sugar 8.6 g, Sodium 67.6 mg, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 2.3 g, Protein 3.9 g, Cholesterol 5.2 mg
PEANUT BUTTER BANANA OATMEAL
The classic flavors of peanut butter and bananas come together in this yummy oatmeal. It's a healthy recipe that fits in my diet and satisfies my husband's taste buds at the same time. We enjoy it often. -Debbie Perdue, Westland, Michigan
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 284 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 260mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 13g protein.
HEALTHY PEANUT BUTTER BANANA COOKIES
Chewy Healthy Peanut Butter Banana Cookies are a twist on your peanut butter cookie recipe. Made with no butter and less sugar, they make a great snack!
Provided by Sandra
Categories Dessert
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cookie, Calories 83 kcal, Carbohydrate 8 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 118 mg, Sugar 5 g, TransFat 1 g, Fiber 1 g
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
BABY LED WEANING PEANUT BUTTER COOKIES
These banana and peanut butter oat baby led weaning cookies are delicious, soft, and healthy. Perfect for babies and adults alike!
Provided by Nicola | Mummy to Dex
Categories Baby Led Weaning
Number Of Ingredients 5
Steps:
- Preheat oven to 180C
- In a bowl, mash a banana with a fork. Crack in an egg and combine. Add in the oats and stir together. Finally, add the peanut butter and mix until a sticky dough is formed. Stir in some blueberries for an extra taste sensation.
- Line a baking tray with grease proof paper and dollop tablespoons of the mixture on to it. Flatten each dollop with the back of your spoon and shape into circles.
- Bake for 10-12 minutes. Cook for longer if you want a crispier cookie, but 12 minutes will suffice for a soft cookie suitable for BLW.
- Leave to cool for at least 15 minutes before consuming.
Nutrition Facts : Calories 76 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 34 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PEANUT BUTTER AND BANANA OAT COOKIES
This is a great no-sugar-added recipe that still has natural sweetness from the fruit and absolutely no artificial sweeteners. It's also potentially vegan, depending on if you use oil instead of butter. Most importantly, these are really tasty, and completely guilt-free!
Provided by cheesyrice
Categories Dessert
Time 25m
Yield 24-30 cookies, 24-30 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl. Let sit for 30 minutes.
- Preheat oven to 350.
- Drop by spoonfuls onto parchment lined or lightly greased baking sheet. Bake for 15-20 minutes until lightly golden.
Nutrition Facts : Calories 95.4, Fat 4.3, SaturatedFat 2, Cholesterol 6.8, Sodium 38.4, Carbohydrate 13.4, Fiber 1.5, Sugar 5.2, Protein 2.2
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