Holy moly. I don’t even know where to begin with these cookies. I made them yesterday and have already eaten the entire batch of 6. I started to tell myself to slow down- but… wait for it… they’re healthy for you! So no, you don’t need to slow down 😉
I have a lot of tasty recipes coming your way due to this healthy weekend, but my gold ribbon winner were these cookies.
They’re perfectly chewy & soft on the inside with a crisp outside, hints of cinnamon, minimal ingredient list, and packed with that classic PB&J taste that I love.
Here’s what you need: [to make 6 cookies]
- 1 large banana
- 1 cup of oats
- 1 tablespoon of ground cinnamon
- 1 tablespoon of pure vanilla extract
- 2 heaping tablespoons of a nut butter of your choice; I used sunflower seed butter. [peanut butter, cashew butter, almond butter will all work great!]
- 6 tablespoons of jam [I highly recommend my healthy homemade kind!]
In a large bowl, mash your banana with you cup of oats.
Place the batter in the fridge for 10-15 minutes & preheat your oven to 350 degrees.
Once it has firmed up, divide evenly 6 ways and make a cookie shape with a “thumb print” sized crater in the middle. Place the cookies on a well greased cookie sheet.
Bake at 350 degrees for about 20 minutes. You want to watch the outsides, they’ll crisp up on the ends and the oats will begin the brown.
Allow the cookies to cool for at least 15 minutes.
Add a tablespoon of jam into the thumb prints!
You can eat these right away, store them in the fridge, or in an air tight container on the counter. Since they are vegan, they don’t have any perishable ingredients.
*that said, they won’t last forever to the nut butter & oats!*
For my fixers:
The serving size is 3 cookies!
- 1 yellow
- 1 purple
- 1 Tbsp
- 1 orange
I love love love seeing your recreations! Remember to tag me so that I can see 🙂
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