Cookie - Power cookie

Photo by Tina T.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large very ripe banana, mashed

  • 2/3

    cup natural peanut butter, or other nut or seed butter (I used crunchy, but creamy is ok too)

  • 1

    cup whole rolled oats (If you are sensitive to gluten, make sure you use a certified GF variety)

  • 2

    teaspoons cinnamon

  • Optional: 1/3 cup add-ins of choice (dark chocolate chips; dried fruit (chopped into bite-sized pieces); nuts (coarsely chopped); etc)

Directions

Preheat the oven to 350. Coat a cookie sheet with nonstick spray, or cover with parchment or a nonstick silipat. In a food processor combine all the main ingredients (no add-ins yet). Pulse until the oats are broken into small pieces, the banana is no longer visible, and the whole thing has formed a thick paste. If you are using any add-ins, transfer the dough to a mixing bowl and add your mix-in of choice. Use a fork to gently fold into the batter until evenly distributed. Roll into 2-inch balls and evenly space on cookie sheet. Press down gently to flatten balls slightly. Bake for 15 minutes. Makes 1 dozen cookies.Store in an airtight container for up to five days, or freeze for up to three months.

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