4 Ingredient Peanut Butter Banana Oatmeal Cookies Recipes

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4-INGREDIENT PEANUT BUTTER BANANA OATMEAL COOKIES



4-Ingredient Peanut Butter Banana Oatmeal Cookies image

These simple, naturally-sweetened cookies are the perfect healthy treat! They're a great snack for a work or school lunchbox, or they'd be perfect for a Saturday hike or an afternoon at the beach.

Provided by Liv

Categories     Dessert     Snack

Time 20m

Number Of Ingredients 6

1 1/4 cups mashed ripe banana (2 very large bananas, about 290g weighed without peel)
1/2 cup peanut butter ((I use natural, no sugar added))
1 Tbsp. honey or coconut sugar ((optional))
2 cups quick-cooking oats
1/8 tsp. salt
1/4 cup chocolate chips ((I use semi-sweet or dark), plus a few extra to sprinkle on top)

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

HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES



Healthy Peanut Butter Banana Oatmeal Cookies image

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

1 cup mashed bananas or 2 ripe bananas
1/3 cup peanut butter (natural if you have it)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups old fashioned oats
1/2 cup shredded coconut

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!

PEANUT BUTTER BANANA OATMEAL COOKIES



Peanut Butter Banana Oatmeal Cookies image

Make and share this Peanut Butter Banana Oatmeal Cookies recipe from Food.com.

Provided by sabrinasarah

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 6 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup sugar
2 tablespoons butter, room temperature
1 large egg
1/2 cup peanut butter
1/4 cup mashed banana (from 1 sm or med)
1 1/2 cups quick-cooking rolled oats (not instant)

Steps:

  • Preheat oven to 350°F Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats.
  • Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
  • Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
  • Cool on a wire rack.
  • Makes approx 2 dozen.

Nutrition Facts : Calories 468.4, Fat 17, SaturatedFat 5.2, Cholesterol 45.4, Sodium 378.1, Carbohydrate 70.5, Fiber 4.1, Sugar 37.8, Protein 12

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