One-bowl Peanut Butter & Chocolate Oatmeal Cookies

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free 

Yield: 12 cookies
Prep Time: 5 min
Cook Time: 10-12 min
Total Time: 15 min

INGREDIENTS 

2 super ripe medium bananas

1.5 cups (140 g) quick oats* (GF if desired)

1/3 cup (85 g) peanut butter

2 Tbsp (30 g) dried cranberries, coarsely chopped

2 Tbsp (10 g) roasted shredded coconut flakes**

2 Tbsp (15 g) chopped dairy-free dark chocolate 

1/2 tsp (3 mL) pure vanilla extract

Directions

1. Preheat the oven to 350 F/ 180 C. 
2. Mash the bananas well in a large bowl. Then add the remaining ingredients and stir until well combined. 
3. Divide into 12, roll into balls and then press down to make a cookie shape. Place on a baking tray with baking paper. 
4. Bake for 10-12 minutes, or until the tops turn golden. 
5. Remove from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to cool completely. Note: that these cookies are meant to come out soft and chewy - not firm and crispy. Enjoy!

Notes

1. * If you don’t have quick oats, pulse regular rolled oats in a blender or food processor until coarsely chopped
2. ** If you don’t have roasted coconut flakes, just dry roast unsweetened shredded coconut flakes on a pan on high heat, stirring frequently until fragrant and lightly golden. 
3. Variations: substitute the peanut butter for any other nut butter. Substitute the dried cranberries for any other chopped dried fruit. Substitute the coconut flakes for any seeds or more chocolate. 
4. Storage: store in an air-tight container in the fridge for up to two days, store in the freezer individually wrapped or in an airtight container for up to 2 months.