PEANUT BUTTER BANANA OAT COOKIES

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PEANUT BUTTER BANANA OAT COOKIES
I get a crate of bananas every week to feed the birds and critters that visit our home here in the tropical jungle/rain forest.  Sometimes the temptation to use them in baking becomes overwhelming.  That just happened again.  The bananas were getting quite ripe.  I froze many because believe it or not, the birds, monkeys and squirrels think frozen bananas are a treat!  It's always warm here, so frozen food is a treat for them - think ice cream for critters!  Yep, even the various lizards will eat the bananas, and we get some funny-looking lizards.  I hesitate to mention this, but even toads try to move in to capitalize on the bananas.  That's where I draw the line.  We catch them and take them further afield. 

  These cookies are great for kiddies and I loved them too (must be the kid in me), but they are more of a maintenance-level cookie or cookies you can make when you know there will be more people to help you eat them.  I liked them so much, I made two batches in a row.  Hmm - enough now!  It was just such a treat to have the taste of oatmeal cookies.  The oatmeal texture and flavor actually does come through a bit even with such a small addition to the cookie dough.

SEE PRINTFRIENDLY.COM (ON the right hand side of my blog) to print a nice version for your printer.

13/4 cups Gluten-Free Bake Mix 2 (425 mL) (Click for recipe)
2 tbsp minute oats (30 mL)
3/4  tsp baking soda (3 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2  cup mashed banana (125 mL)
1/4 cup granulated erythritol (60 mL)
1/4 cup butter, softened (60 mL)
1/4 cup peanut butter (60 mL)
1 tsp vanilla extract (5 mL)
3/4  cup sugar-free chocolate chips (175 mL)

Preheat oven to 375°F (190°C). In medium bowl, combine Gluten-Free Bake Mix 2, minute oats and baking soda. 

In food processor, process egg.  Add liquid sweetener, mashed banana, erythritol, butter, peanut butter and vanilla extract; process well.  Add dry ingredients and process 1 minute.  Stir in chocolate chips.

When the oven is hot, place cookie sheet in oven 10 minutes.   Allow dough to rest while cookie sheet is warming up in the oven.  Allowing the dough to rest also makes for bigger cookies.

Place slightly rounded tablespoonfuls on greased (spray with nonstick cooking spray) hot cookie sheet.  Flatten dough with back of spoon.  When cookie sheet has been filled, using back of spoon, flatten cookies and bake about 10 minutes, or until brown underneath.

Helpful Hints:  If you skip warming the cookie sheet, the cookies will simply be less spread out and more chunky and will rise more.  Those were good as well – it just depends on how you like your cookies to appear – wider or smaller and chunkier.

Yield:  25 cookies
1 cookie
98.6 calories
2.4 g protein
7.1 g fat
3.5 g net carbs
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For other great Low-Carb, Gluten-Free recipes by the team & me:


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