Author: Corinne Dekker, Organizational and Human Development
Prep:
10
minutes
Cook:
20
minutes
Yield:
20
cookies
Ingredients
- 3 ripe bananas, mashed (1 heaping cup)
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter
- 2 tablespoons coconut oil, partially melted.
- 2 cups quick cooking oatmeal
- 1/4 cup peanut flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- OPTIONAL- 1/4 tablespoons coconut sugar, organic cane sugar, or brown sugar
- OPTIONAL: dark chocolate chips
- OPTIONAL: Protein Frosting (2 tablespoons protein powder + 1/2 tablespoon almond butter + almond milk, add until you hit your desired consistency)
Instructions
- First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
- Then, in a large bowl, mash 3 bananas. You’ll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
- Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. At this point, I suggest tasting the batter. Don’t worry, there’s no eggs, this batter is completely edible! If you’d like, add in 1/4 cup of your choice of sweetener, do it now. I opted not to do this because I personally don’t like super sweet cookies. You can also add chocolate chips, too
- Next, spoon 2 tablespoons of batter into your palm. Roll into a ball and place on cookie sheet. Then press into a cookie shape. These cookies wont rise or expand much. Repeat.
- Bake at 350 for about 20 minutes or until they begin to brown.