Low-Fat Banana Oatmeal Peanut Butter Cookies

This is a spin on Medical Medium Banana Oatmeal Cookies. Which are equally delicious! I add peanut butter powder to keep it low in fat, but if you’re on a cleanse or healing journey, leave out the peanut butter powder. I love making these with cranberries as well! My husband loves peanut butter, and since he's not cleansing, I add it in for him. Make a double batch if you have hungry bellies in your household, because these don’t stick around for a long time!

Bananas pack a punch when it comes to healing and nutrients. They are packed with vitamins such as B6 and C and minerals such as copper, manganese, and potassium. They are also high in water (76%), which makes them a great electrolyte food. - Medical Medium information. Bananas are my go-to snack when I’m busy or on the go!

If you make these and try them, please let me know what you think!

Low-Fat Banana Oatmeal Peanut Butter Cookies

Tools You Need:

sheet pan

parchment paper

Ice Cream Scoop (or use spoons to dollop out the mixture)

rubber spatula or something to stir

4 ripe bananas

2 cups gluten-free rolled oats

4 heaping tbsp of peanut butter powder (I use the organic PB2 brand)

¼ - ½ cup raisins or cranberries

½ tsp sea salt

1 tsp alcohol free vanilla extract

1 tsp Ceylon cinnamon

Preheat oven to 350f (about 180 degrees celcius)

While the oven is preheating, mash your bananas with a fork. Add in the rest of your ingredients except for raisins or cranberries. Stir well. When everything is incorporated, fold in your raisins or cranberries. Use your ice cream scoop or spoons to dish out your cookie mixture. I used my rubber spatula to flatten them down a bit. Add to the oven and bake for about 15 minutes. The bottom should be a bit golden when done. Let them cool completely before storing them in the fridge. They will last 5 days if they’re not eaten up first!

This made 16 cookies for us.