Not only do these nutrient-dense cookies have more protein and fruit than a typical cookie, but children love them. Skip the chocolate chips, and you could even serve one or two for breakfast.
Peanut Butter Banana Oat Cookies
1 medium-sized banana, well ripened
1 cup peanut butter, smooth or crunchy
1/2 cup brown sugar, packed
1 cup whole wheat or all purpose flour (I use a 50/50 mix)
1 cup rolled oats, not instant
1 teaspoon baking powder*
1/2 cup dried cranberries, optional
1/2 cup chocolate chips, optional
- Preheat oven to 375° F, and lightly coat baking sheet(s) with cooking spray.
- Cream peanut butter and brown sugar together.
- Add banana and beat until fully mashed.
- Add egg and mix for another minute.
- Stir in flour, oats, and baking powder, stopping before the dry ingredients are fully moistened.
- Fold in cranberries and chips, if desired, mixing just until these and the dry ingredients are fully incorporated.
- Drop by rounded tablespoons onto prepared pan(s), leaving about 2″ of space between the cookies.
- Bake for 12-14 minutes, until set and lightly browned.
- Move baking sheet to wire rack for cookies to cool.
* For chewier cookies, omit baking powder.
These can be stored in a tight container at room temperature for a couple of days, but they become somewhat muffin-like in texture after the first day, unless baking powder is omitted.
© Liesl K. Bohan | SavvyBaker.com