Flourless Peanut Butter Banana Oatmeal Cookies
Pre-heat oven to 350 F.
- Cook20 min
- Total20 min
- Serves4
- LevelEasy
Ingredients
- 2 cups (225 g) quick oats
- 2 (285 g, approx. 1.25 cups) ripe bananas, mashed
- 1/2 cup (125 g) natural peanut butter (or other nut or seed butter of choice)
- 1–2 tbsp OPTIONAL FLAVOUR ENHANCERS AND ADD-INS
- 1/2 tsp maple syrup or coconut sugar, or stevia to taste
- 1/2 tsp sea salt
- 1/4 cup (45 g) pure vanilla extract
- dairy-free chocolate chips or 1/4 cup add-in of choice such as chopped nuts, raisins or dried cranberries (add up to 1/2 cup if you want and feel free to mix and match!)
Method
- Pre-heat oven to 350 F.
- Mash the bananas in a bowl with a fork until they form a thick, smooth paste.
- Add the rest of the ingredients and mix until everything is combined into a dough.
- Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape. The cookies will not change shape during baking, so make sure you create the cookie shape you want beforehand. You can make them larger and flatter or keep them as more of a haystack-style.
- Bake for 15 minutes. They should be firm and slightly browned when done.
- Let cool completely before storing. Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.
