Thank you so much for all your sweet comments and notes from my last post. It really does help to know Sarah has so many people in her corner!
These cookies are so healthy, you can eat them for breakfast. Plus, they only have four ingredients and come together in less than five minutes, so you could even bake them in the morning. I made them with the help of my trusty kitchen assistant one very cold morning last week who ate handfuls of batter straight from the bowl. By lunchtime we had nearly finished off the batch, but it's ok, because they are good for you!
Peanut Butter and Jelly Oatmeal Cookies
recipe from Skinnytaste
2 ripe bananas, mashed
1 cup uncooked oats
2 Tablespoons peanut butter
~1 Tablespoon jam
Preheat oven to 350 degrees.
Prepare a baking sheet, either by spraying or lining with a baking mat or parchment paper.
Mix banana, oats and peanut butter together.
Drop heaping tablespoons (I like my little cookie scoop for this) onto baking sheet.
Using a 1/4 teaspoon, make small indentations on top of the cookies.
Bake for 15 minutes.
Remove and spoon a little jam into the indentation on each cookie.
Eat as many as you want. To Colin, that means every time you walk through the kitchen a little hand reaches up onto the counter and grabs one.
These cookies are so healthy, you can eat them for breakfast. Plus, they only have four ingredients and come together in less than five minutes, so you could even bake them in the morning. I made them with the help of my trusty kitchen assistant one very cold morning last week who ate handfuls of batter straight from the bowl. By lunchtime we had nearly finished off the batch, but it's ok, because they are good for you!
Peanut Butter and Jelly Oatmeal Cookies
recipe from Skinnytaste
2 ripe bananas, mashed
1 cup uncooked oats
2 Tablespoons peanut butter
~1 Tablespoon jam
Preheat oven to 350 degrees.
Prepare a baking sheet, either by spraying or lining with a baking mat or parchment paper.
Mix banana, oats and peanut butter together.
Drop heaping tablespoons (I like my little cookie scoop for this) onto baking sheet.
Using a 1/4 teaspoon, make small indentations on top of the cookies.
Bake for 15 minutes.
Remove and spoon a little jam into the indentation on each cookie.
Eat as many as you want. To Colin, that means every time you walk through the kitchen a little hand reaches up onto the counter and grabs one.
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