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To make these tasty peanut butter banana oat cookies, you need: - 1 ripe banana, mashed - 1 cup natural peanut butter - 1 cup rolled oats - 1/2 cup brown sugar (packed) - 1/2 teaspoon vanilla extract - 1/4 teaspoon cinnamon - 1/4 teaspoon baking soda - 1/4 cup dark chocolate chips (optional) - A pinch of salt If you don't have some ingredients, here are good swaps: - Use almond butter instead of peanut butter for a nut-free option. - Swap brown sugar with coconut sugar for a lower glycemic index. - Try quick oats if you want a softer cookie. - Replace dark chocolate chips with raisins or nuts for a different taste. Choosing the right ingredients makes a big difference. Here are my tips: - Pick ripe bananas; they should have brown spots for the best sweetness. - Use natural peanut butter with no added sugar or oils for a healthier option. - Select rolled oats labeled "gluten-free" if you have gluten issues. - Look for fresh spices, especially cinnamon, to enhance the flavor. - Check chocolate chips; go for high cocoa content for a richer taste. First, gather all your ingredients. You need one ripe banana, one cup of natural peanut butter, and one cup of rolled oats. You also need half a cup of packed brown sugar, half a teaspoon of vanilla extract, and a quarter teaspoon each of cinnamon and baking soda. Don’t forget a pinch of salt and dark chocolate chips if you like. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, mash the banana. Add the peanut butter and mix well. 3. Stir in the brown sugar, vanilla, cinnamon, baking soda, and salt. Mix until smooth. 4. Add the rolled oats and stir until they are well mixed in. If you’re using chocolate chips, fold them in gently. 5. Use a spoon to scoop tablespoons of dough onto the baking sheet. Leave about 2 inches between each scoop. 6. Take a fork and flatten each cookie slightly to your liking. 7. Bake them for 10 to 12 minutes. Look for golden edges. 8. Once done, let them cool on the sheet for 5 minutes. After that, move them to a wire rack to cool completely. Make sure your banana is very ripe. This gives the cookies a great flavor and sweetness. Use natural peanut butter for the best taste. If the dough feels too sticky, let it sit for a couple of minutes. If you want chewier cookies, do not flatten them too much. Enjoy your cookies warm or at room temperature! To bake perfect cookies, avoid overmixing the dough. This can make them tough. Also, use ripe bananas. They give more flavor and sweetness. Make sure to measure your ingredients precisely. If you skip this step, your cookies may not turn out right. For chewier cookies, chill the dough for 30 minutes before baking. This helps them keep their shape. Use rolled oats instead of quick oats for a better texture. They add a nice bite to your cookies. If you want them softer, bake for just 10 minutes. Serve your cookies warm with a glass of milk. You can also add toppings. Try a sprinkle of sea salt or drizzle with honey. For a fun twist, pair them with yogurt. These cookies are tasty on their own or with a scoop of ice cream! {{image_2}} To make these cookies gluten-free, choose certified gluten-free oats. Regular oats can have gluten from cross-contamination. Ensure the peanut butter you use is also gluten-free. Many brands are safe, but always check the label. This way, you can enjoy tasty cookies without worry. For a vegan twist, skip the brown sugar and use coconut sugar instead. You can also replace the dark chocolate chips with dairy-free ones. If you want to add a binding agent, try using flaxseed meal mixed with water. This keeps the cookies plant-based while still being delicious. You can mix in different flavors to change things up. Try adding chopped nuts like walnuts or pecans for crunch. Dried fruits, such as raisins or cranberries, add a sweet touch. You could also sprinkle in some coconut flakes for an extra layer of flavor. The options are endless, so have fun with it! To keep your peanut butter banana oat cookies fresh, store them in an airtight container. This helps keep them soft and tasty. Place a piece of parchment paper between layers if you stack them. You can also wrap them in plastic wrap for extra protection. These cookies stay good for about one week at room temperature. If you want them to last longer, you can store them in the fridge. In the fridge, they last up to two weeks without losing flavor. You can freeze these cookies for up to three months. Wrap each cookie in plastic wrap, then place them in a freezer bag. When you're ready to eat one, let it thaw at room temperature. If you prefer warm cookies, pop them in the microwave for about 10-15 seconds. This way, they taste fresh and delicious! Yes, you can use other nut butters. Almond butter and cashew butter work well. Each nut butter adds a unique flavor. You might want to adjust the sweetness based on the nut butter you choose. If you use sunflower seed butter, it’s great for nut-free diets. Just make sure it's creamy for best results. You can use white sugar instead of brown sugar. Coconut sugar is another good option. Honey or maple syrup can also work, but they will change the cookie's texture. If you use liquid sweeteners, reduce other liquids in the recipe. Each substitute has a different taste, so choose what you like best. To make your cookies chewy, add more peanut butter. You can also use an extra mashed banana. Baking for a shorter time keeps them softer. Try to flatten the cookies less before baking. This helps them stay thick and chewy. Cool them on the baking sheet to keep them soft longer. These cookies are a healthier option than many others. They use simple, whole ingredients. The oats provide fiber, and the banana adds natural sweetness. Peanut butter gives healthy fats and protein. However, they do contain sugar, so enjoy them in moderation. You can always adjust the sugar to make them even healthier. Baking cookies is fun and simple when you know the right steps. We explored essential ingredients, useful substitutes, and tips for picking the best ones. You learned detailed instructions for baking, plus ways to avoid common mistakes. With variations like gluten-free and vegan options, there's something for everyone. Finally, we shared storage tips to keep your cookies fresh. Remember, baking is about trying new things and enjoying the process. Happy baking!

Peanut Butter Banana Oat Cookies

Indulge in the deliciousness of Peanut Butter Banana Oat Cookies! These simple, chewy treats blend ripe bananas with natural peanut butter and hearty oats, making them a perfect snack for all ages. Quick and easy to whip up, just 10 minutes of prep and 22 minutes total time yield 12 scrumptious cookies. Click through to explore this delightful recipe and satisfy your sweet tooth today!
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Ingredients
  

1 ripe banana, mashed

1 cup natural peanut butter

1 cup rolled oats

1/2 cup brown sugar (packed)

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 cup dark chocolate chips (optional)

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the mashed banana and peanut butter until well blended.

      Stir in the brown sugar, vanilla extract, cinnamon, baking soda, and a pinch of salt. Mix until smooth.

        Add the rolled oats to the mixture and stir until evenly distributed. If using, gently fold in the dark chocolate chips.

          Scoop tablespoons of the cookie mixture onto the prepared baking sheet, spacing them about 2 inches apart.

            With a fork, slightly flatten each cookie to your desired thickness.

              Bake in the preheated oven for 10-12 minutes, or until the edges are golden.

                Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12 cookies