Best Peanut Butter Jumbles Recipes
PEANUT BUTTER JUMBLES
A peanut butter and banana snack cookie. Healthy and kinda like a muffin top. Great moist taste on the inside with a nice crisp covering. My son loves these for breakfast and I feel good letting him eat them :)
Provided by Barb O
Categories Breads
Time 25m
Yield 20 cookies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mash bananas with peanut butter,water and sugar.
- Mix in bisquick and nuts.
- Drop by Tablespoons on greased cookie sheet and bake 15-20mins.
- You can get really creative with these and sub all kinds of things.
GARY'S HEALTHY PEANUT BUTTER JUMBLES
These Peanut Butter Jumbles are cholesterol free and have a good amount of fiber. The added protein from the peanut butter and nuts make this a great power "pick me up". They are great in the afternoon, when you just need something to tie you over. They are also great to pack in the lunch bag. If you are traveling, they are also a welcome treat between stops. If you have a peanut allergy, feel free to make your own version with almond or cashew butter. It should yield a similar result. Vegans can use egg substitute. These are very tasty....and you won't miss the butter.
Provided by Garrison Wayne @TheOrganizedChef
Categories Cookies
Number Of Ingredients 14
Steps:
- Measure both flours, oats, salt and baking powder in a bowl. Mix with fork to blend.
- Measure sugar,oil,peanut butter, vanilla, and egg whites in a separate bowl and beat until we'll mixed.
- Chop nuts and dried fruit .
- Add dry ingredients to the wet ingredients. Mix well. Stir in nuts and fruit to mix. If dough seems a bit dry add the 2 Tbsp milk.
- Form balls of dough a little less than 1 1/2 inches in diameter. You should yield about 24 balls. You have to work a bit to nicely form the balls and the dough will feel oily.
- Place 12 balls of dough on an ungreased cookie sheet. Press the balls down a bit with your fingers to flatten a little.
- Bake in a 375 degree oven for 10 minutes. Remove from oven and let sit to cool on cookie sheet for 3 minutes before removing from pan with a spatula to cool completely on a rack.
- Store in an airtight container. Use wax paper between layers.
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