There’s nothing that gets my attention faster on the internet than fruit or vegetables in cookie form and these banana oatmeal cookies were no exception. At our house we love bananas and use them in a bunch of different ways. Frozen bananas can go into banana “nicecream” or smoothies.
Non-frozen ones get sliced and drizzled with honey, peanut butter, or Nutella. These cookies were a hit at our house, here’s the recipe but first remember the secret to using bananas. If you’re cooking them they must be very soft and brown or you’ll get a taste like you’re eating part of the peel. You can quickly brown them by placing them in a paper – not plastic bag. Onto the recipe.
- 1 cup – quick cooking oats
- 2 mashed bananas
- 1/4 cup peanut butter
- 1 tsp vanilla
- 1 tsp cinnamon
- Mash the bananas and add the vanilla and peanut butter
- Add the oats and cinnamon
- Scoop onto a baking tray and bake for 20 minutes at 350
We used our toaster oven – you’ll get about 12-14 of the sized cookies you see above. You can also use a melon baller to give the cookies more shape.