This essay, healthy, make ahead recipe will become one of your kids favorites! These ‘cookies’ can be a grab and go snack, breakfast item or for pretty much any time of the day! They are packed with fiber, protein, potassium and healthy fats to help keep kids satisfied and fueled.
No flour needed! These cookies are dairy free, gluten free and vegan! Made without butter, oils or refined sugar,
Make sure your bananas are overripe to bring the natural sweetness to the cookies.
INGREDIENTS
- 2 cups of quick oats (blended)
- 2 large ripe bananas
- 1/2 cup creamy peanut butter
- 1 tsp vanilla
- Topping of your choice (Chocolate chips, natural sprinkles, etc)
INSTRUCTIONS
- Preheat oven to 350 degrees F (177 C). Line a baking sheet with parchment paper
- In a food processor or blender, mix the quick oats to preferred consistency (I like a fine powder, some may like to even keep the full oat form and not blend, totally fine)
- Fold in your chocolate chips or natural sprinkles
- Using an ice cream scoop or 1/4 cup, drop scoops onto the baking sheet, form with your hands into a cookie shape (these will not change shape while baking so create the shape you want before placing in the oven).
- bake for about 12-14 minutes until the edges begin to brown