Single-Serve Jumbo Oatmeal Cookie
It can be cookie o’clock any time of day—even breakfast—with this simple and gigantic crazy-delicious treat!
Ingredients
- 1 ripe banana, mashed (~½ cup)
- 1½ teaspoons creamy peanut butter
- 1 teaspoon maple syrup
- ¼ teaspoon vanilla extract
- ½ cup oats, old-fashioned or quick oats, not steel oats
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons semi-sweet chocolate chips or blueberries for topping, optional
Instructions
- Preheat oven to 350˚. Line a small baking sheet with parchment paper and set aside.
- In a small bowl, mash banana with peanut butter, maple syrup and vanilla extract. Sprinkle on oats, baking powder and ground cinnamon, and mix everything together to form a batter. Slide the batter on to the parchment paper, and using a fork or spoon, create a jumbo circular cookie shape (don’t make it too flat). Decorate top with optional chocolate chips (or blueberries); gently pressing them to set.
- Bake about 16 minutes on middle rack. Let cool and dig in!
- You can make it ahead of time, wrap individually and freeze for future snacks.
Notes
• You can use dry old-fashioned oats or quick oats for this recipe, but I’ve never tested it with steel cut oats.
• The batter consistency will depend on the size of your banana; the larger the banana, the wetter the batter. All banana sizes will work, it just means that you may need a few extra minutes in the oven if your batter starts out on the wetter side. Check at the 16-minute mark and if it feels too soft, leave it in for another one to two minutes and check again.
• The decorative chocolate chips and blueberries are optional. It’s delicious without them, too!
• If you’d like to boost the protein, add 2 Tbsp protein powder to the batter, along with the oats. That’ll give it cookie a total of ~18 grams protein.
• To reduce sugar, swap the maple syrup with a zero-calorie sugar replacement, like stevia or monkfruit.
• To freeze, wrap each cookie individually and stash in freezer for up to 2 months. Defrost on counter or in microwave (microwave 20 seconds at a time, checking for readiness).
• You can swap the mashed banana for ½ cup applesauce or canned pumpkin puree.
• For nut allergies, swap peanut butter for any safe nut butter (such as almond, cashew, soy nut, sunflower seed butter)
Nutrition Information per serving
Calories: 330Carbohydrates: 63gProtein: 8gTotal Fat: 7g— Unsaturated Fat: 5.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 35mgPotassium: 1163mgFiber: 8gTotal Sugar: 20g— Natural Sugar: 16g— Added Sugar: 4gVitamin C: 11mgCalcium: 312mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.