Ingredients
- 3 ripe bananas or 1 cup applesauce for a natural sweetness
- 1/3 cup creamy peanut butter or any nut or seed butter for creaminess
- 2 cups gluten-free rolled oats to provide structure and fiber
- 1/4 cup non-dairy milk, such as almond milk, to moisten
- 1 teaspoon vanilla extract to enhance flavor
- 1/2 teaspoon cinnamon for a warm spice
- 1/4 cup chopped nuts or raisins (optional) for added texture
- 1 cup chocolate chips (dark, semi-sweet, or milk) for richness
Instructions
Step 1: In a large bowl, mash the ripe bananas with a fork until smooth.
Step 2: Add peanut butter, oats, non-dairy milk, vanilla, and cinnamon to the mashed bananas. Stir in optional nuts or raisins and chocolate chips until everything is well combined.
Step 3: Using a cookie scoop, portion the batter onto a lined baking sheet. The cookies won’t spread much, so shape them as you prefer.
Step 4: Refrigerate the shaped cookies on the baking sheet for 30 minutes to help them hold their form during baking.
Step 5: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 20 minutes.
Step 6: Allow the cookies to cool on the baking sheet for a few minutes for easier handling.
Variation
Consider substituting the bananas with applesauce for a different base flavor or mix in different types of nuts and seeds for varied textures.
Notes
Chilling the cookie dough is crucial as it prevents the cookies from spreading too thin while baking.
Serving Suggestions
These cookies are excellent as a quick breakfast, a convenient snack, or a healthy dessert option.
Tips
- Ensure all ingredients are at room temperature to mix evenly.
- For crisper cookies, leave them in the oven for an additional 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: Approx. 100-150 per cookie
- Sodium: Minimal, depends on added ingredients
- Protein: 3 grams per serving