RecipeMason Jar Banana-Peanut Butter Cookies
- Calories: 100
- Protein: 2 g
- Total Fat: 4 g
- Unsaturated Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 1 g
- Total Sugar: 8 g
- Natural Sugar: 3 g
- Added Sugar: 5 g
- Sodium: 50 mg
You can never have too many cookie recipes, right? This one is going to become a favorite. The soft and chewy cookies have a subtly sweet, banana-peanut butter flavor. Plus, no matter what dietary restrictions you may have in your house— gluten-free, dairy-free (if using dairy-free chocolate chips), flourless—these gems are a smart swap for other dessert options.
Note: These cookies make a great edible gift. To make, layer dry ingredients in a 32-ounce mason jar. Start with 1 cup oats, then add ½ cup brown sugar, ground cinnamon and salt, remaining 1 cup oats, ½ cup dried cranberries, ½ cup chocolate chips.
- Prep time
- Total Time
Dry Ingredients
• 2 cups old fashioned oats, divided
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup semi-sweet or dark chocolate chips
• ½ cup dried cherries, cranberries or raisins
• ½ cup brown sugar
Wet Ingredients
• 3 ripened bananas, mashed
• 2/3 cup creamy peanut butter
• Optional: 1 large egg, lightly beaten
Preheat oven to 350˚. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine oats, cinnamon, salt, chocolate chips and dried fruit.
In a separate medium bowl, combine the bananas, peanut butter and brown sugar, until smooth (it’s OK if you have some banana lumps throughout).
Add the banana-peanut butter mixture to the oats and stir until everything is mixed together.
Bake on middle rack for 15 minutes. Remove from oven and allow cookies to cool on counter for at least 15 minutes. They will firm as they cool.
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