By 
Calling all the PB fans, I got you covered with this one…peanut butter banana cookies! Baking cookies made with simple ingredients is ALWAYS a good idea. If you’re anything like me, you probably already have these staple ingredients in the house already. Let’s put them to good use this week!
I also love how versatile these cookies are. If you don’t have peanut butter on hand or prefer almond butter or even sunflower butter, you can easily make that substitute! I personally have not tried these out with a peanut butter powder such as PB2, but I think it would still work. In addition, you can add a crunch to these like chocolate chips, nuts, or whatever you like! At the very end, I actually added just a pinch of cinnamon to the batter (because I probably add that to everything), but that’s also up to you as well. I hope you enjoy these as much as I do!
Peanut Butter Banana Cookies
Ingredients: (makes about 9-12 cookies depending on size)
3 ripe bananas (the riper, the sweeter!)
1.5 cups rolled oats
4 tbsp peanut butter of any nut butter of choice
sprinkle of cinnamon, if desired
Instructions:
1. Preheat oven to 375 degrees.
2. Use a food processor or blender to process your rolled oats into a fine flour.
3. In a medium bowl, mash 3 bananas with a fork and add in your nut butter and your oat flour. I added a few sprinkles (didn’t measure!) of cinnamon at the end as well.
4. Mix batter until well combined. Take about a tablespoon of the mixture and form your cookies into balls on a parchment lined baking sheet.
5. Bake in the oven for 20-30 minutes and let cool!
*these are best eaten fresh from the oven but can store in the fridge for a week!
Tag your photos on Instagram using #YourCupofTi and mention me in your stories! I promise I love seeing your recreations, and I promise I’ll reshare 🙂
