I had a couple of requests for the cookies I baked earlier, so here you go!
A couple of disclaimers, I squashed these with a spatula (because they stayed in little balls otherwise) and baked them longer because husband is allergic to bananas, but for some reason can eat them when they are fully cooked. It was really important not to have any gooey centers for his sake. I also added just under a teaspoon of baking soda, and used a little natural sugar because we didn’t have maple syrup. I used whole wheat flour, old fashioned oats, a little extra soy milk. I let it sit for a while to soften the oats, though I’m not sure what difference it made.
Here’s the recipe as I found it!
No Sugar Banana Oatmeal Peanut Butter Cookies (vegan!)
- 1/3 cup peanut butter
- 2 ripe bananas (overripe is fine)
- 1 tsp vanilla
- 2 tbsp soy milk
- 2 tbsp maple syrup
- 2 ½ cups quick cooking or rolled oatmeal
- dash cinnamon (optional)
- 1/4 cup flour
In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.