Peanut Butter Banana Chocolate Chip Cookies
My toddler has recently found a love for helping out in the kitchen. It started with helping wash dishes. This means grabbing serving spoons, tongs, and anything on the counter to scoop bubbles and move water from glasses to bowls. He now loves getting up on the ladder to help stir, scoop, and press anything we're making. We love these cookies, they rarely last longer than the day they are baked, but they can be kept in a sealed container if yours stick around longer.
Gluten free, vegan, and processed sugar free.
2-3 ripe bananas, smashed
2 cups of quick oats
½ cup peanut butter
2 tbsp maple syrup
½ tsp himalayan salt
½ tsp vanilla
½ cup chocolate chips
1. Preheat oven to 350º C
2. Smash 2 medium or 3 small bananas.
3. Add oats and peanut butter; stir well.
4. Add maple syrup, salt, and vanilla.
5. Stir in chocolate chips
6. Line baking tray with parchment paper
Spoon tablespoon sized portions onto
the tray. We usually make approx. 14-15.
It always depends on how much you eat as
7. These cookies do not spread, press them
down slightly and bake for 13-15 minutes.
Check cookies at 13 minutes, if golden
around the edges, they are ready.