Remove from the oven, cool and serve. Enjoy!
INGREDIENTS
2 cup (180 grams) quick oats
▢½ tsp ground cinnamon
▢¼ tsp salt
▢½ cup (125 grams) creamy peanut butter
▢½ tsp vanilla extract
▢2 large ripe bananas mashed (about 1 ½ cups)
▢¼ cup (45 grams) chocolate chips
TIPS & VARIATIONS
Let your cookies cool completely before storing.
Mix-Ins: Feel free to add your favorite mix-ins for extra texture and taste. Some ideas include dried cranberries, raisins, pumpkin seeds, chia seeds, unsweetened shredded coconut, and chopped nuts.
Something Sweeter: The bananas add natural sweetness to these cookies. However, if you want them sweeter, add 2-4 tablespoons of maple syrup, honey (note that honey is not vegan-friendly), or agave nectar.
INSTRUCTIONS
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine all ingredients, stirring until well mixed.
Drop 2 tablespoon scoops onto the baking sheet. Flatten slightly, forming the shape of a cookie.
Bake for 14-17 minutes, or until the edges begin to brown. Remove from the oven and cool.
NUTRITION INFO
Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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