Can a cookie really be healthy and still taste good? Yes it can! My healthy peanut butter banana cookies win the prize.
I've often looked at breakfast cookies as a solution to getting much-needed protein and fiber into my young teenage athletes.
You want them eating right but too many sweets is just not a great idea. Every once in a while is OK. That's why these healthy peanut butter banana cookies make everyone happy. The boys are happy and mom's happy.
The teenage years can be challenging because it seems in my household all my boys ever do is eat. They are very active and always hungry. I try to make sure there are plenty of healthy choices available in the pantry.
What I love about this cookie recipe is that it's just like any other cookie – delicious. And my boys come back for more. There's no guilt eating a stack of cookies.
This recipe takes 30 minutes from start to finish and uses ingredients you already have in your pantry. They are so easy to make that you can give your teenager the task of baking them.
Throw in a banana, add a little crunchy natural peanut butter, sprinkle in some oats and whole wheat flour, and bake for 12 minutes. This recipe makes a dozen cookies and is easy to double or triple.
I find that using parchment paper keeps the cookies from sticking and makes clean up super easy. These cookies refrigerate and freeze well.
Will you give these cookies a try? Let me know what you think in the comments below.
Healthy Peanut Butter Banana Cookies
Makes 12 cookies. Total time: 30 minutes
- 1 large ripe banana
- 1/2 cup crunchy peanut butter
- 1/3 cup sugar
- 1 cup oats
- 1/2 cup whole wheat flour
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Preheat the oven to 350°F. Using a mixer, blend together the banana and peanut butter until smooth. Add the remaining ingredients and blend well.
Drop the batter by rounded tablespoon onto a cookie sheet lined with parchment paper. Using the back of the spoon flatten the batter slightly.
Bake for 12 to 14 minutes or until the cookies begin to brown around the edges. Allow the cookies to cool completely before eating. Refrigerate or freeze extras.