I have this love/hate relationship with the beginning of every year. It’s new, it’s a fresh start, it’s 300-some days of opportunities. And it’s also the dead of winter, with no holidays to look forward to. On the bright side, that means we can all focus on our forever resolutions to lose weight. I don’t even consider it a New Year’s Resolution anymore, because I wish for it all the time. For everyone else who’s in the same boat, I have a fun, delicious solution for your dieting sweet tooth! Healthy Peanut Butter Oatmeal Cookies are a game changer. The cookies are packed with everything good for you like bananas, oatmeal and peanut butter. You likely have most of these ingredients in your pantry anyway. Best part? No added sugar (except honey, which is a natural sweetener anyway). So it’s vegan, sugar free and gluten free. It’s a win-win situation. What I really like about these cookies is they take almost no time to make. The baking time only 15 minutes.
I will say, this is my first time baking with honey. After experimenting, I have some pro tips. First off, the dough is super sticky, so be ready to get your hands dirty. Second, once you’ve shaped the cookies, they don’t change shape. I suggest rolling the dough between the palms of your hands until you form a Ping-Pong shape. Place the dough on the baking sheet and then press down with the tips of your fingers to create a flat cookie shape. For a lazy solution, just pour the batter into a parchment paper-lined baking tray, bake as a whole sheet and then cut into squares once it’s out of the oven.
- 1 banana
- 1 1/2 cups Quaker Oats raw Oatmeal
- 1/2 cup Peanut Butter
- 4 Tablespoons Honey
- 1/8 teaspoon baking soda
- Preheat oven to 350 F
- Grind your oatmeal into a powder in the food processor
- In the bowl of a stand mixer (or a large bowl and hand mixer), beat together the banana, peanut butter, ground oatmeal and honey
- Roll dough into a Ping-Pong sized ball between the palms of your hands
- Place on a parchment paper-lined baking sheet, and press down with your fingertips to make a flat cookie shape
- Bake on a middle rack for 15 minutes
- Allow to cool before serving