If you know me, you know I love the combination of peanut butter, chocolate, and bananas. They were all dying to be combined into a happy little cookie, so that’s what I did. These cookies are packed with oats, whole wheat flour, and ground flaxseed, making them a healthy treat. They are lightly sweetened with maple syrup and much lower in sugar than your typical cookie, so they are perfect for breakfast or an afternoon snack.
To make these cookies a little sweeter and more of a dessert cookie, add up to 1/2 cup of maple syrup. Since these cookies are egg free, feel free to taste the dough to get your desired amount of sweetness.
- 1 banana, mashed
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1 teaspoons vanilla extract
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/3 cup cacao nibs or vegan dark chocolate chips
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, combine banana, peanut butter, maple syrup, and vanilla. Stir in oats, flour, cacao nibs or chocolate chips (I used a combination of both), flaxseed, baking powder, cinnamon, and salt until combined.
- Roll dough into one inch balls, flatten, and place on cookie sheet (they wont spread during baking). Bake for 12-15 minutes, until set. Let cool on cookie sheet for a couple minutes before transferring to a wire rack to cool completely.