Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups oats (see note for quick vs old-fashioned)
  • 3/4 cup creamy peanut butter (see note)
  • 1/2 cup mashed banana, about 1 medium (see note for substitutions)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flaxseed meal
  • 1/4 cup honey
  • 3/4 teaspoon salt (I use coarse, kosher salt)
  • 1/2 teaspoon ground cinnamon
  • 1 cup raisins (chocolate chips, craisins, chopped nuts or other add-ins)

Instruction

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and lightly grease with cooking spray. Set aside.
  • In a large bowl, combine the oats, peanut butter, mashed bananas or pumpkin, applesauce, flaxseed meal, honey or syrup, salt, and cinnamon. Mix until mostly combined.
  • Stir in any add-ins and mix until evenly combined.
  • Drop by large spoonfuls onto prepared baking sheets (I use a #20 cookie scoop which is about 3 heaping tablespoons). The cookies won't spread while baking so they can be spaced about 1-inch apart. Flatten each cookie dough mound into an even disc about 1/4-inch thick.
  • Bake for 15-18 minutes until golden but still soft. {You can bake longer for crunchier cookies.}