Banana Peanut Butter Oatmeal Cookies
These Banana Peanut Butter Oatmeal Cookies are perfect for breakfast or a snack. They are soft naturally, sweetened and loaded with peanut butter, oats and banana.
Servings: 7
Calories: 204kcal
Ingredients
DRY INGREDIENTS:
- 1 medium ripe banana (about ½ cup mashed)
- ⅓ cup natural peanut butter
- ⅓ cup pure maple syrup
- 1 ⅓ cup old fashioned rolled oats (broken up in food processor)
- 1 tablespoon hemp seeds
- 2 tablespoons mini vegan chocolate chips
Instructions
- Pre heat the oven to 360° F and line a baking sheet with parchment paper.
- Place rolled oats in a blender or food processor and pulse until broken up but not turned into flour. Set aside.
- Place the banana in mixing bowl and mash with a fork until well mashed, some lumps are ok but try to get it mashed well.
- Add the peanut butter and maple syrup to the mashed banana and stir.
- Add the oats that have been pulsed until broken up and stir. Mix in the hemp seeds and chocolate chips if adding those and stir.
- Using a large spoon place large scoops onto the lined baking sheet and flatten and shape a cookie. Do not leave them in balls or blobs they will not flatten, you need to use the spoon to shape the cookie. (See photos and video).
- Bake for 12-14 minutes and let cool on the baking sheet for 10 minutes.
- Store in a sealed container preferably in the fridge for up to 3 days.
Video
Notes
Nut Butter: You can use any nut or seed butter you like (cashew butter, peanut butter, almond butter, sunflower seed butter, tahini) but make sure it's plain, toasted or salted is fine but no other ingredients added.
Nutrition
Calories: 204kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 222mg | Fiber: 3g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
