You’ve probably seen this one on the interwebs, or at least a variation of it. We had some overripe bananas that needed to be used up, so this seemed like the perfect thing to help me out with that! (I’ve modifed the original recipe a bit & added walnuts & coconut for some extra protein & fiber).
3 ripe bananas, mashed
1 tablespoon vanilla
1/2-1 cup peanut butter (use 1/2 cup if you prefer a banana-y flavor…use closer to 1 cup if you prefer the PB flavor)
4 tablespoons maple syrup (we used sugar free)
2 cups rolled oats
1/2 cup flour
1 teaspoon baking powder
1/2 cup black walnuts, chopped
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips (we used mini chips, because I like chocolate in every bite)
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix bananas, vanilla, peanut butter, and maple syrup until creamy.
3. Then add the baking powder, flour, and oats & stir with a large spoon.
4. Fold in the chocolate chips, coconut, and walnuts.
Place tablespoon-sized balls of the batter onto a cookie sheet that’s been lightly sprayed with cooking spray (can also place on wax paper) and bake for 15 minutes.
These won’t spread out much while cooking, so you don’t have to worry about spacing them out a bunch while baking.
Makes around 2 dozen DELICIOUS cookies!
NutriFacts (per cookie):
Total Fat 3.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 29.3 mg
Potassium 85.8 mg
Total Carbohydrate 13.3 g
Dietary Fiber 1.5 g
Sugars 4.5 g
Protein 1.9 g