On Wednesdays I typically share a basic recipe. Today I have the healthiest cookie recipe I’ve developed to date! It is gluten-free, vegan, and is sugar-free aside from the natural sugar found in the fruit. And yet, it is still delicious!!!
Granted, I will say these are not sweet like traditional cookies. I included a list of add-in ideas if you want a sweeter cookie.
Peanut Butter Banana Cookie Recipe yields 1.5 dozen
2 ripe bananas
1.5C rolled oats
2/3C natural peanut butter (peanuts and/or salt only)
2/3C unsweetened apple sauce
1/2C chopped nuts (I used pecans)
1T vanilla extract
Optional add-ins: cranberries, raisins, cacao nibs, cocoa powder, protein powder, or any other dried fruit.
Optional “Frosting:” 1/4C natural peanut butter & 1T coconut oil
Pre-heat oven to 350. Combine all cookies ingredients together. If you want less of an oat texture, you could take half the oats and make oat flour first. Notice I cut up the bananas just to make the mashing easier.
I mashed everything together with a potato masher because I didn’t want any chunks of banana. You could mix with a regular spoon or with electric beaters. When it is done, it should look something like this!
Important note: should you choose not to mush the banana fully into the dough and instead leave them chunky in the mix, be sure to keep the chunks in the middle of the dough before baking. If any banana is exposed (not covered with dough) it will remain moist and the cookies will become moldy in about a day or so. I learned this the hard way after trying a breakfast cookie variation from Pinterest. So, it may be easier just to mush the banana in completely as part of the dough.
The dough will be thick, so shape it onto a parchment covered cookie sheet in the shape you desire. The dough will not spread out much at all. Bake in your preheated 350 oven for about 22 minutes. I tend to like my cookies soft and slightly underdone. If you want more of a crunchy cookie, check on them at about 25 minutes.
Yummo. Since I tried this basic version without any add-ins, the cookie needed a little something sweeter. Once they cooled, I heated up 1/4C natural peanut butter briefly in the microwave, then mixed in 1T coconut oil. I let the mixture cool for a few moments, then drizzled it across the cookies. I actually let the cookies set in the refrigerator to keep the drizzle pretty and in tact.
These cookies will keep well in a sealed container for several days. They will be more moist after the first day they are made. They also freeze well. Enjoy, and I hope as you’re making healthier choices, you eat inspired!