Healthy, wholesome and simple yet satisfying recipes from a food-obsessed housewife

Skinny Peanut Butter Banana Cookies

Posted in: Dessert, Recipes ♦ Tuesday, August 28th, 2012, 12:25 pm ♦ No Comments
Skinny Peanut Butter Banana Cookies

Do you ever have those nights when you just have to have something sweet to eat? You’ve eaten well all day, and you don’t want to ruin it by scarfing down a bowl of that amazing ice cream thats in the freezer, or resorting to whipping up some of that “just for one” cookie dough?

Well, I get that often. And when I crave something sweet, its always for the combination of chocolate and peanut butter. In fact, any dessert I indulge in usually involves peanut butter in some way. Who am I kidding, breakfast even usually involves peanut butter :)

From the green monster, to my bowl of “mush” (peanut butter, bananas, and flax or chia seeds), banana and peanut butter is a winning combination. Add in chocolate? What could be better?

Health Benefits

Peanut Butterhigh in protein, excellent source of niacin, biotin, B vitamins, calcium and potassium. Rich in tryptophan which promotes healthy nervous system functioning. Good source of boron, which plays a vital role in bone health
Oats-high in fiber, cancer fighting phyto-chemicals, blood glucose and insulin regulating properties, and lower bad cholesterol

I was inspired to bake these cookies while shopping at Rollin Oats. During which, I may have been drinking their peanut butter banana shake. Oops :) These cookies are super simple to make, combine my favorite flavors, are super light, and kid-friendly too! They’re perfect for that after dinner craving for something sweet.

Give them a try!

Skinny Cookies

Skinny Peanut Butter Banana Cookies

Ingredients
3 ripe bananas
2 cups old-fashioned oats
1/4 cup natural peanut butter
1/4 cup unsweetened dark cocoa powder
1/2 cup unsweetened applesauce
1 tsp. vanilla extract

Directions
Preheat oven to 350°F. In a large bowl, mash bananas then stir in remaining ingredients. Pop the batter in the fridge for 15-20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.Enjoy!

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    • Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
    • Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
    • Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
    • zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
    • Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...