These cookies are soft, chewy, semi-sweet, and can be made in one bowl for convenience. This recipe is perfect for busy mornings; it’s a simple grab-and-go option that is also budget-friendly.
1. Preheat oven to 350°F. In a large bowl, mash the ripe banana well with a fork
2. Add peanut butter, maple syrup and vanilla extract to the bowl with mashed bananas. Stir together until combined.
3. Next add the rolled oats, cinnamon and salt to the bowl. Stir together until combined.
4. Mix the cranberries and chopped pecans into the batter until combined.
5. Line a baking sheet with parchment paper. Spoon the batter into 2 Tbsp portions using a medium-sized cookie scoop (or spoon). 6. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of the spoon to flatten the cookies a little bit so they won’t spread in the oven.
7. Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
8. Repeat steps until all batter is used. Enjoy while warm or store in an airtight container to eat later.
Recipe notes:
Cranberries and pecans can be substituted for mix-ins of your choice.
This recipe is considered Gluten-free if the oats are certified gluten free.
Per serving: Calories: 150 Saturated Fat: .9g, Sodium: 103.2 mg, Added sugars: 0g, Fiber: 2.6g, Protein: 3.2g
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