Fit Foodie Finds

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Serving size 20
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Total Time

For these cookies, you actually want your bananas to be very brown and spotty. The spottier the banana, the sweeter it is going to be. 


3 ripe bananas, mashed (1 heaping cup) 1 tsp vanilla extract ½ cup peanut butter2 Tbsp coconut oil, partially melted2 cup quick cooking oatmeal ¼ cup peanut flour2 Tbsp ground flax seed1 tsp baking powder¼ Tbsp coconut sugar, organic cane sugar, or brown sugar (optional) dark chocolate chips (optional) Protein Frosting (2T protein powder + 1/2T almond butter + almond milk, add until you hit your desired consistency (optional)


  1. First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
  2. Then, in a large bowl, mash 3 bananas. You'll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
  3. Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. At this point, I suggest tasting the batter. Don't worry, there's no eggs, this batter is completely edible! If you'd like, add in 1/4 cup of your choice of sweetener, do it now. I opted not to do this because I personally don't like super sweet cookies. You can also add chocolate chips, too.
  4. Next, spoon 2 tablespoons of batter into your palm. Roll into a ball and place on cookie sheet. Then press into a cookie shape. These cookies wont rise or expand much. Repeat.
  5. Bake at 350 for about 20 minutes or until they begin to brown.

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Tags: Contributor, Breakfast, Healthy, Vegan, Vegetarian, Peanut Butter, Banana, Baking

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