- 2 ripe bananas (270 g), mashed
- 1/2 cup (125 g) unsweetened applesauce
- 2 cups (160 g) quick oats
- 8 tbsp (48 g) powdered peanut butter
- Pre-heat oven to 350 degrees.
- Place the mashed bananas in a bowl and stir in the applesauce to combine.
- Add the oats, powdered peanut butter and salt. Mix well.
- Prepare a baking tray with parchment paper or a silicone baking mat, or very lightly spray with non-stick cooking spay.
- Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
- Bake for 16 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that’s about right.
- Let cool on the pan.
- The banana can substituted with additional apple sauce, mashed sweet potato or pumpkin puree. Alternatively, the applesauce can be substituted with additional banana. These cookies are pretty flexible so play around and find a combination that works for you!
- I added a few drops of liquid stevia for extra sweetness but they’re still quite sweet without it so it’s totally optional. Powdered stevia also works if you don’t have drops, just taste the batter and adjust the sweetness from there. The sweetness will also depend on how ripe your bananas are, the riper the banana, the sweeter the cookie!
- These are low-calorie, low-fat cookies and they definitely taste like it. If you’re looking for a decadent treat, this isn’t it but if you’re after a simple, healthy cookie that will satisfy a craving while easily fitting into your nutrition plan, these are perfect. You can add chocolate chips to make them feel more like dessert if you like.
Keywords: low-fat, low-calorie, pb2, banana cookies, gluten-free, oil-free, sugar-free
- Serving Size: 1 cookie
- Calories: 74 calories
- Sugar: 3 g
- Sodium: 0.3 mg
- Fat: 1.2
- Carbohydrates: 13
- Fiber: 2.2 g
- Protein: 3.3