Ingredients
- 1 cup mashed banana 240 grams, or 2 very large bananas
- ½ cup creamy natural peanut butter plus additional for drizzling, if desired
- ¼ cup coconut sugar
- 1 cup +2 tablespoons quick oats not rolled oats, packed
- ¼ cup roasted salted peanuts roughly chopped
Instructions
- Preheat your oven to 325℉ and line a cookie sheet with parchment paper.
- In a large bowl, mix the banana, peanut butter, and coconut sugar until well combined.
- Add the oats, and stir until well combined. Fold in the peanuts. The dough will be moist and sticky.
- Using a spoon, drop tablespoons of dough onto the prepared pan, then use a fork to press each one down to about ½-inch thick, making sure to pat the edges together. This will help the cookies hold their shape.
- Bake until the edges are golden brown and the top feels set and springy, about 25-30 minutes. Let cool on the pan completely.
- Drizzle with peanut butter, if desired.
