Ingredients
The following ingredients have 4 Servings
- 2 medium ripe bananas (mashed)
- 1 cup of uncooked quick oats*
- 2 tbsp chunk peanut butter (I like the texture)
- 4 teaspoons reduced sugar jelly
- *Use gluten free oats such as Bob's Red Mill quick oats to make them gluten free.
Instruction
- Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
- Combine the mashed bananas and peanut butter in a medium bowl.
- Add the oats and mix until thoroughly combined.
- Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
- Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.
