Prep 10 mins
Cook 15 mins
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!
- 2 bananas, peeled and mashed
- 1⁄4 cup peanut butter, slightly melted
- 1 cup rolled oats or 1 cup quick oats
- 1 cup oat flour (blend oats in a food processor or blender)
- 1 cup raisins, chopped
- 1⁄3 cup butter, melted or 1⁄3 cup vegetable oil
- 1 pinch salt
- 1 teaspoon vanilla extract
- 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.
I'm between a 4 and 5 on this recipe. It's 5 star-fantastic for an allergy-friendly cookie, and it's 4 star-decent among all cookies.
I used 2 black bananas. The banana flavor was rather strong, but that could just be from the over-ripeness.
I used a bit more than 1/4 cup peanut butter, and the pb flavor is still less than I'd like. I might use more next time, or I might switch from creamy to crunchy pb.
I used rolled oats, but ground them slightly to be more the texture of quick-cooking.
I didn't make oat flour, though; my kids were hungry RIGHT NOW, and no gf friends in town, so I used all-purpose flour instead.
I replaced raisins with a mix of milk chocolate chips, semi-sweet chocolate chips, and just a few peanut butter chips. My kids are much more likely to eat cookies with chocolate chips than with raisins!
I used canola oil, and while putting cookies on the sheet, I remembered that chips just fall out of oil-based cookies. Next time I might replace the oil with more peanut butter anyway.
To appeal to my kids, I also added 1/4 cup each of dutched cocoa powder and sugar. (Yes, I know sugar-free is one of the neat things about this recipe, but you can't add cocoa and not need to mellow it with some extra sweetness.)
I didn't use parchment paper, and I didn't grease the cookie sheet. The oil in the cookies kept them from sticking, as almost all released easily. One note, try for the shorter baking time. These get hard (not crispy) easily, so stop baking while the cookies are still somewhat soft.
So I did modify this a lot, but I can figure out what it would taste like without chocolate in the batter and with raisins instead of chips, and it would still be pretty good! (Just not as kid-friendly.) This recipe is worth keeping and tweaking!