Ingredients

150g / 1.5 cups Oats
4 tbsp Peanut Butter, [Almond Butter] / any nut or seed butter
3 large Bananas

Instructions

Place the whole rolled oats in a blender and blend for a few seconds until finely ground. You can use pure instant oats if you prefer instead.
Peel the bananas then mash and mix along with the ground oats and peanut butter.
Spoon the peanut butter cookie dough onto a lined baking tray using about 1 heaped tablespoon. I use greaseproof paper but any non-stick sheet is good for this cookie recipe as long as it's heat resistant.
Use a fork to flatten and spread out each healthy cookie to about the size of a large orange. Make sure the cookies are all the same thickness so they cook evenly.
Place in the oven at 190C / 375 F for 20-30 minutes until the top and bottom of the 3-ingredient peanut butter cookies start to go golden.
Remove from the oven and enjoy the oat cookies immediately.
These peanut butter cookies taste best within hours of being made as they are oil free but will last for up to 5 days. If eating a few days after being made it's best to heat them up.

Notes

Use bananas that are over-ripe to make these banana sweetened cookies, you want a banana that's so ripe you wouldn't be able to eat without a spoon. This makes the cookies really sweet and the perfect fluffy but still gluten free texture.

Experiment with different nut or seed butters as you don't need to use peanut butter to make these healthy cookies.

This recipe makes 6 large peanut butter oat cookies, you can make 12 smaller cookies if you prefer and reduce the cooking time by 5 minutes. I prefer making big ones as its easier and 1 is a proper serving.

If the base of the cookie is golden but the top isn't then try grilling for a few minutes.

cookies