The combination of crispy oats, sweet bananas, nutritious nuts, seeds, berries, and smooth peanut butter creates a unique and irresistible texture that will surely be loved by many. The satisfaction from the crunch and the satisfaction from the chewiness make this cookie unlike any other.
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INGREDIENTS
½cupmashed banana, ripe
¼cupoat flour , or gluten-free flour if needed
1cupold-fashioned oats, or certified gluten-free oats
1egg
¼cuppure maple syrup
½teaspoonkosher salt
½teaspoonground cinnamon
¼cuppeanut butter , or other nut butter or allergy-friendly substitute
¼cuppumpkin seeds
¼cupsunflower seeds
¼cupcrushed freeze-dried berries, or dried fruit, I used raspberry
½cupalmond flakes , or chopped almonds
INSTRUCTIONS
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, mix together the mashed banana, egg, maple syrup, salt, cinnamon, and peanut butter. You can use an electric hand-held mixer or spatula.
Add flour and combine.
Fold in the oats, dried fruit seeds, and almonds.
Using a 2 tablespoon-sized cookie scoop, shape the mixture into cookie shapes and gently press down. Transfer to a baking sheet lined with parchment paper or silicon matt and bake for 14-15 minutes. These cookies will be soft with a very light crisp exterior. If you want them crisper, bake for extra 2 minutes.