How to make it

  • Preheat the oven to 350.
  • Combine oats, flour and cinnamon (and or other spices and seeds) in a medium bowl.
  • In a small bowl, mash the banana and add the peanut butter, honey and vanilla.
  • Stir well to combine.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • If adding cacao, add it now. If not ignore this....
  • Stir in the raisins, or what ever dried fruit you may be using.
  • Drop cookie dough on a parchment paper or silpat-lined baking sheet to make 12 even cookies.
  • Use your fingers (it’s easier if you wet them first) to shape each one into a cookie shape - these do not spread out while baking.
  • Bake at 350 for 16-20 minutes, until golden brown and done.
  • Store in an airtight container in the pantry for 2-3 days, in the fridge for up to 5 days or freeze for up to 3 months.
  • Recipe Notes
  • The extras freeze beautifully! I put the baked, cooled cookies in a ziploc freezer bag (label it!) and pull them straight out of the freezer as needed. You can reheat the cookies, straight from the freezer, in the microwave for about 15-20 seconds for a quick sweet snack or on-the-go breakfast.
  • Do not bother to use raw honey for this, the heat of the oven will kill all of the good properties it has for you. A shame that...
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  • Nutrition Facts: original recipe, NOT my alts
  • Serving Size
  • Amount Per Serving As Served
  • Calories 164kcal Calories from fat 56
  • % Daily Value
  • Total Fat 6g
  • Saturated Fat 1g
  • Cholesterol 0
  • Carbohydrate 26g
  • Dietary Fiber 2g
  • Sugars 14g
  • Protein 4g
  • Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  • Calories 2000
  • Total Fat Less than 65g
  • Sat Fat Less than 25g
  • Cholesterol Less than 300mg
  • Sodium Less than 2,400mg
  • Total Carbohydrate 300g
  • Dietary Fiber 25g

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