Peanut Butter & Banana Oatmeal Cookies (Egg-Free, Milk-Free)
"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.)"
photo by MarthaStewartWanabe
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
12-14 cookies
ingredients
- 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
- 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.
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Reviews
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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. :-) -
Nice healthy treat. They were a little lacking in flavor so I added a few sprinkles of apple pie spice. That made them much better. Cinnamon would work too. Otherwise they taste like bananas, oatmeal, and peanut butter.
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I love this recipe!You really can't mess this up. I added more flour to make a stiffer cookie dough, cinnamon, allspice and raisens. It turned out great!
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Great start to build off of! I was craving something sweet and didn't have much to work with in my pantry, but this fit the bill! I added cinnamon, chocolate extract, and some chocolate flavored protein powder! Turned out great.
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Not a bad cookie. They are easy and I had everything I needed. I would add some cinnamon or something next time for more flavor. But they made a great dairy free snack and got rid of my sweet tooth also.
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Tweaks
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Awesome quick..nutritious ..just needed 4 things..to make it perfect Cinnamon, 3 tablespoons of vegetable oil, 1/4 tsp baking powder, 1/4 tsp baking soda...Now a permanent part of my cookie repertoire! Grandkids were in town...BAM...all gone in a flash..there's the proof! Thanks for posting!
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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 and 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 and a shake of cinnamon. I'm pleasantly surprised. :-)
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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