Best Gluten Free Peanut Butter Banana Oatmeal Cookies Recipes

3 INGREDIENTS PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat your oven on 180'C/350'F and line a baking tray with a sheet of baking paper or a baking mat.
• In a large mixing bowl, finely mash the Ripe Bananas until smooth. Add the Peanut Butter (and optionally, the Ground Cinnamon and/or Vanilla Extract). Whisk together until combined.
• Add the Oats and mix with a spatula or wooden spoon until all the oats are evenly covered with the peanut butter/mashed bananas.
• With a small Ice Cream Scoop (see note 1), scoop out small dollops of cookie batter onto the baking tray. Gently flatten the cookies with your fingers.
• Optional: top the cookies with Chocolate Chips.
• Bake for 15 to 20 minutes or until lightly golden (see note 2).
• Leave the cookies to cool down on the baking tray for 15 to 20 minutes then transfer on a cooling rack until completely cool (see note 3).

4-INGREDIENT PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Peel bananas and mash in a medium mixing bowl. Add the rest of the ingredients, including optional honey or sugar if using, and stir to combine.
• Cover a cookie sheet with parchment paper. Drop approximately 20 tablespoon-size spoonfuls onto a cookie shape and flatten with a spatula. Press a few chocolate chips into the top of each cookie, if desired.
• Bake for 8-10 minutes, until cookies have set and are just beginning to lighty brown. Let cool for 5-10 minutes and then remove from cookie sheet.
• For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.

PEANUT BUTTER BANANA OATMEAL COOKIES - HEALTHY RECIPE

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
• Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in chocolate chips and peanuts.
• Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won't spread much during baking.
• Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
• 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
• 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
• 5. Shape into 2 inch cookies.
• 6. Place on a parchment lined cookie sheet.
• 7. Bake for 12 minutes. Cool on rack before eating.