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* Peanut Butter * Bananas * Chocolate * COOKIES *

February 16, 2011

Banana, Chocolate, Peanut Butter, Oatmeal, Sugar Free Goodness!

(sugar free, if you don’t count the peanut butter chips)  😉

The base for this recipe came from Carrots n Cake but I made quite a few additions to the recipe.  The original recipe doesn’t contain peanut butter so if you need them to be PB free then defiantly check the original recipe out!

These cookies are light and cakey and you can certainly feel good about feeding them to your kids (or yourself) because they’re packed full of so much good stuff!

Banana, Chocolate, Peanut butter, Oatmeal Cookies

  • 1/2 cup whole wheat flour
  • 1/4 cup quinoa flakes
  • 1 cup old fashioned rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp ground flax
  • 2 tbsp cocoa powder
  • 1 ripe banana, mashed
  • 1/4 cup agave nectar or honey
  • 1/4 cup milk (I used almond milk)
  • 1 tsp vanilla extract
  • 1 tbsp canola oil
  • 2 tbsp peanut butter
  • handful of peanut butter chips

Preheat the oven to 350 degrees and line a baking sheet with parchment paper, or make sure the pan is well greased.

Combine the dry ingredients together in a bowl and mix well.

In another bowl, mix the mashed banana, agave, milk, vanilla, oil and peanut butter.

Add the dry ingredients to the wet and stir to combine.

Stir in the peanut butter chips (you could also use chocolate chips)

Place by rounded tsp fill on baking sheet and pop em in the oven. After about 4 minutes, use the back of a cookie lifter to gently flatten the cookies slightly and bake for an addition 6 minutes (10 minutes total)

Remove cookies from baking sheet to a wire rack and let cool.

Enjoy! 

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2 Comments leave one →
  1. February 16, 2011 6:15 pm

    Yum, with all those great ingredients these cookies must be good for you. So, I guess that means I could eat these for breakfast, right?

    • betchacanteatjustone permalink*
      February 16, 2011 7:05 pm

      the handheld version of oatmeal 🙂

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