Peanut butter oat cookies
These chewy, chocolatey cookies lack nothing in taste or texture – and they’re made without eggs, sugar or butter!
My sister-in-law Rachelle shares this delicious and healthy cookie recipe in her Catskill Mountain Home cookbook. She bakes them all the time for my little nephew, and boy is he a lucky fella! He’s being raised on the best nutrition around, and yet he lacks nothing when it comes to sweets and treats.
So even though we can all justify eating a "traditional" cookie or two, why not bake them guilt-free? This recipe is a one-bowl, no fuss easy treat that can be modified to your taste. Use a crunchy nut butter, or a sunflower butter substitute if you’ve got allergies. And there are no eggs here, so perfect for vegans or anyone trying to cut back on animal products.
- 2 bananas, mashed
- 1/3 cup natural peanut butter
- 1/3 cup unsweetened apple sauce
- 1/4 cup almond, coconut or rice milk
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 1/2 cup raisins or chocolate chips
Preheat oven to 350° F. Line baking sheet with parchment paper.
Mash banana until no lumps remain.
Add peanut butter, apple sauce, milk and vanilla. Mix well. Add oats and chips and mix gently.
Spoon rounded tablespoons onto baking sheets.
Bake 15 minutes. Transfer to wire rack to cool completely, and then store in sealed container.