Recipe by MarthaStewartWanabe
These cookies are so simple--only 5 ingredients! The best part is they are healthier than your average cookie. They are moist, chewy and crispy-brown on the bottom. My family likes them as a snack or even for breakfast, and I hope yours does too! (Note #1: These cookies are best enjoyed fresh--meaning within the first day or two of being made. This is because they are very moist, and the moisture changes the texture of the cookie the longer they are stored in an air-tight container. Note #2: DO NOT substitute any other type of oats. Use only quick-cooking oats, or the cookies will not hold together as well once baked.)
Top Review by thearchergirl
I was looking for a more nutritious cookie - something like an "energy cookie," and this recipe looked like a pretty good start. I used almond butter instead of peanut butter, 1 banana & 1/2 sweet potato. (Didn't have any applesauce.) I only use the old fashioned oats - I never buy that over-processed quick-cook stuff. Didn't really measure, but stirred it all together in with a generous portion of unsweetened shredded coconut, cacao nibs, goji berries, and just a bit of maple syrup to keep it moist, and a bit of vanilla...Hmmm. I think I added chia seeds also! Two pinches of cardamom & a shake of cinnamon. I'm pleasantly surprised. :-)
- 2 bananas, medium, mashed
- 1⁄4 cup peanut butter, creamy (or crunchy if you prefer)
- 1⁄4 cup brown sugar, packed
- 1 cup quick-cooking oats
- 1⁄4 cup flour
Directions See How It's Made
- Preheat oven to 350°F.
- In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
- Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
- Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.