No Bake Peanut Butter Banana Oatmeal Cookies
Tags: Dessert
Yield: 11
- 1/2 cup (128 g) unsweetened natural creamy peanut butter
- 6 tbsp (88 g) banana puree
- 1 cup (88 g) quick oats
- Line a large cookie sheet with parchment paper.
- Add all three ingredients to a large mixing bowl. Stir and mix with a spatula until ingredients are thoroughly combined, oats are fully coated, and mixture turns into a thick dough. The mixture will initially be liquidy but as you continue to stir and incorporate the banana and oats, the mixture will thicken. Continue to mix until it forms a thick dough. If using any mix-ins, fold them in now.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough. Release dough ball into your hand and press dough ball between the palms of your hands to compress the ball further. Roll ball between hands to form a round ball. Place round ball onto prepared baking pan. Press down on dough ball with hand to form a thick round disk. If dough cracks around the edges you can smooth and reshape as needed. Cookies should be about 1/2 inch thick. Do not spread cookie dough out too thin because it will make the cookies less sturdy.
- Cookies can be enjoyed right away but I recommend placing them in the fridge for about 30-60 minutes. This will firm up the cookies further and will also give the oats time to soften. Store uneaten cookies in the fridge in an airtight container.
- This recipe works best with natural peanut butter or natural other nut butters (just nuts and salt in the ingredients and no added oils). Regular peanut butter does not thicken the same way when it interacts with the banana and oats.
- Make sure to use very ripe bananas. Puree them until they are liquid consistency otherwise you won't have enough liquid in your dough.
- These cookies are supposed to be very low sugar. They are only very lightly sweetened with the banana. To add more sweetness, add chocolate chips or dried fruit.
