Ingredients
Scale
- 1 Cup Banana (mashed (240g or about 2 very large bananas))
- 1/2 Cup Creamy natural peanut butter + additional for drizzling (if desired)
- 1/4 Cup Coconut sugar
- 1 Cup + 2 Tbsp Quick-cooking oats (not rolled , packed (gluten free if needed – 115g))
- 1/4 Cup Roasted (salted peanuts, roughly chopped)
Instructions
- Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
- In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
- Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky – this is normal.
- Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about 1/2 inch thick, making sure to pack the edges together so the cookies hold their shape.
- Bake until the edges are golden brown and the top feels set and springy – about 25-30 minutes. Let cool on the pan completely.
- Drizzle with peanut butter, if desired, and DEVOUR!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cookies