Cookie - Power cookie
By tinathorn
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)
Details
Adapted from buttercreamfanatic.com
Preparation
Step 1
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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