Nut Butter Oatmeal Cookies
Healthy cookies can be a tricky thing. If you don't do it right, they don't really taste like cookies at all and won't satisfy that craving, at least not for me. But these Nut Butter Oatmeal Chocolate Chip cookies scratched that itch no problem!
I’ve tried a recipe like this before and it was meh. But it had no added sugar at all. That one tablespoon of liquid sweetener made all the difference. The chocolate chips help, too. And these cookies definitely satisfy my craving for sweets.
Yes, these do taste like bananas but we’re okay with that. If you’re not, you might prefer our cranberry energy balls instead. If you don’t like oats, maybe something else here will help.
Unless you're going to eat them within two days, no judgment here, store these cookies in the refrigerator to extend their freshness. They're also kind of nice a bit cold right out of the fridge. But maybe I'm weird.
Nut Butter Oatmeal Cookies
Equipment
- baking sheet
Ingredients
- 2 cups quick oats
- 2 ripe bananas mashed, about 1 1/4 cups
- 1/2 cup natural peanut butter or almond butter or any nut/seed butter
- 1 tbsp maple syrup or agave
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350º F.
- Mash the bananas in a bowl with a fork until they form a paste.
- Add the rest of the ingredients and mix well.
- Drop spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.
- Bake for 15 minutes. They should be firm and slightly browned when done.
How about you? Are you team Oatmeal Raisin or Team Oatmeal Chocolate Chip?
