These vegan, egg-free, oil-free, flourless Peanut Butter Banana Oat Cookies are bursting with health

These easy, quick, and naturally-sweetened peanut butter banana oatmeal cookies are an ideal healthy dessert or a healthy lunchbox treat for school or work. These simple cookies are made using just 5 ingredients – peanut butter, banana, oats, vanilla, and chocolate chips.

Made with just 5 ingredients in one bowl, these fuss-free cookies get ready in 20 minutes from start to finish! Just mix up the cookie dough in a bowl, roll, bake, and enjoy! They are spot on as an on-the-go breakfast, or as a midday snack.

Also, these peanut butter banana oatmeal cookies are jam-packed with nutrients such as fiber, protein, vitamins, and minerals. It won’t be an exaggeration if I say these might be one of the healthiest cookies you will ever relish.

#vegan #breakfast #bananaoatcookies

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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/peanut-butter-banana-oatmeal-cookies/
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Ingredients For Peanut Butter Banana Oatmeal Cookies
☛ 2 ripe bananas, large-sized
☛ 2 cups (160g) quick oats
☛ 1/3 cup natural peanut butter
☛ 1/3 cup chocolate chips
☛ 1/2 teaspoon vanilla extract

Making Peanut Butter Banana Oatmeal Cookies

1. Preheat the oven to 350°F/176°C.
2. Peel the bananas and add them to mash in a medium mixing bowl. Using the back of a fork, mash bananas until smooth. You can also use an immersion blender to make a smooth puree.
3. Add in peanut butter, and vanilla and mix until everything is well combined.
4. Now add oats, and chocolate chips and gently stir together all the ingredients until oats and bananas are combined, and the mixture looks like a thick cookie batter.
5. Scoop out about 1 heaping tablespoon of the dough into your hands and roll it into a ball. Make all balls with the remaining dough and place them on the prepared baking sheet lined with parchment paper.
6. After that, flatten each ball with the back of a cup or a spatula to shape it into cookies. Once done, place the baking sheet in the oven and bake for 10-12 minutes or until cookies have set and are light brown.
7. When baked, remove the baking sheet from the oven and let the cookies cool for about 2 minutes, and then remove them from the cookie sheet and transfer them to a cooling rack. Let them cool for 5-10 minutes.
8. Cookies are ready! You can enjoy them with a glass of milk or with coffee.
9. Storage – Store leftover cooled cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 10 days, or in the freezer for up to 3 months.

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