PEANUT BUTTER BANANZAS
I usually do a drink or a dessert in each blog, as I think that it is a choice to make – drink OR dessert most of the time, but not always.😉These could be considered a dessert, but absolutely could be consumed as part of a breakfast meal with some fresh fruit, or as a power-it-up afternoon snack – especially for kids who are on-the-go-go!
Equipment
- cookie tray
Ingredients
- ¾ cup ripe bananas 2-3, depending on their size
- 1 cup all-natural peanut butter
- ½ cup brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- ½ cup whole wheat flour
- ½ cup instant oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 350˚F. Line a cookie tray with parchment paper and set aside.
- In a medium mixing bowl, mash bananas with a fork. Add peanut butter, brown sugar, egg, and vanilla. Using an electric mixer, beat until smooth.
- In a separate small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add to the peanut butter mixture, beating until well-combined. Stir in the chocolate chips.
- Using a tablespoon measure or cookie scoop, form them into rounded balls and place them on the prepared cookie sheet. Bake for 9 minutes or until lightly browned.
- Makes about 2 dozen cookies. Store in an airtight container for up to a week, or in the freezer for up to a month. Either way, heat before consuming (approximately 8 seconds in the microwave if fresh; 15 seconds if frozen), as they are best warmed!
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