- 1 medium-sized ripe banana (120 g)
- 1/2 cup peanut butter (120 g)
- 1/4 cup almond milk (60 g)
- 1/4 cup maple syrup (60 mL)
- 1.25 cups rolled oats to make oat flour (125 g, or 1 cup oat flour)
- 1.5 cups rolled oats (150 g)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips or chopped dark chocolate (90 g)
- Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
- To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you’re ready to use.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- Create 12 cookies shapes and place them on the baking tray. Keep in mind they won’t change shape or spread during baking so you press each cookie down a little and shape beforehand.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Once completely cool, store in an airtight container at room temperature for 4 days, in the fridge for 1 weeks or in the freezer for 3 months.
Peanut butter can be substituted with almond butter or cashew butter, or for nut-free cookies, sunflower seed butter or tahini.
- Serving Size: 1 cookie
- Calories: 212
- Fat: 8 g
- Carbohydrates: 30 g
- Protein: 7 g
Keywords: vegan peanut butter oatmeal cookies, vegan peanut butter chocolate chip oatmeal cookies