⅓ cup (80 mL)peanut butter
1½ cups (120 g)quick oats*
2 Tbsp (10 g)unsweetened shredded coconut
2 Tbsp (20 g)dried cranberries, coarsely chopped
2 Tbsp (19 g)
- Preheat the oven to 350°F (180°C).
- Mash the bananas in a large bowl.
- Then add the peanut butter and vanilla extract, stirring until combined.
- Add the remaining ingredients, and mix.
- Roll the dough into balls and then press each and form each ball into a cookie shape, as these cookies don't spread on their own in the oven. Place the cookies on a parchment-lined baking tray.
- Bake on the middle rack of the oven for 10 - 12 minutes, or until the tops turn golden.
- Remove from the oven and allow to cool for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!
- * If you don’t have quick oats, pulse regular rolled oats in a blender or food processor until coarsely chopped.
- Store in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months.
Nutrition per cookie
Calories 118 kCal
|Total fat||6 g|
|Saturated fat||2 g|
|Trans fat||0 g|
|Total carbs||15 g|
|Dietary fiber||2 g|
|Total sugars||5 g|
|Added sugars||0 g|
|Vitamin A||1 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||2 mg|
|Vitamin D||0 μg|
|Vitamin E||1 mg|
|Vitamin K||1 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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