ONE-BOWL BANANA PEANUT BUTTER BREAKFAST COOKIES
RECIPE TYPE
Desserts and Baked Goods
SERVES
5
Prep time: 15 min
Total time: 45 min
Ingredients
1 cup mashed ripe bananas (about 2 to 3)
2/3 cup Longo’s Natural Peanut Butter
1/4 cup packed brown sugar
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2/3 cup chopped Longo’s Walnut Halves or unsalted roasted peanuts
1/2 cup Longo’s Dried Cranberries, coarsely chopped
2 cups quick oats
Directions
Stir together bananas, peanut butter, sugar and vanilla until well combined. Stir in baking powder and salt. Add the walnuts and cranberries. Stir in quick oats until mixture is combined well.
With a scoop or 1/4 cup dry measuring cup, scoop out 12 to 14 neat mounds and place about 2 inches apart on baking sheet lined with Longo’s Essentials Parchment Paper. With slightly damp hands, press down slightly to make cookies a generous 1/2-inch thick, like little pucks. Bake in preheated 325°F oven for 20 to 30 minutes or until golden brown and firm. Let cool on the pan for 10 minutes; remove to rack to cool completely.
Make-ahead: Store in airtight container at room temperature for up to 2 days or freeze for up to 2 weeks. Warm slightly to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 6g | Fibre 3g |
Fat 11g | Sugar 10g |
Carbs 24g | Sodium 105mg |
