Peanut Butter Banana Clean Cookies

I am always in search of some clean eating baking ideas. I have about a zillion recipes pinned on my pinterest board but no matter what I try my kids reject them. I have liked almost every recipe I try but I do notice that without the sugar and flour the texture ends up moist or mushier than 'normal' baked items like cookies and muffins. I have tried and tried to find something my kids would happily eat and these cookies are the closest I have gotten. They both tried one right of the bat and liked it and have each had 1 more since then, If given a choice between them and any other snack item though chances are they are picking the alternative...I'm not sure why it really is but I am obviously still in search of the perfect baked good recipe to keep them happy so if you have found a great one please feel free to share it with me!

Anyway, since the kids like these and I think they are delicious I figured it was good enough to share. I followed this recipe originally posted by Sally's Baking Addiction.

If you try it and like it be sure to check out her blog and show her some love.

She highly suggested using quick oats here instead of regular ones. I have slowly replaced most of my pantry with clean items and was afraid I might only have steel cut ones up there but I was lucky enough to find half a container of quick oats hiding up there. If you don't happen to have them on hand though just pulse regular oats in a food processor for a few seconds. This will allow them to become a bit lighter and sticker so your cookies will hold together better and they will cook a touch faster.

Mash up your bananas (the riper the better because not only are they easier to mash but they will make for much sweeter cookies)

then fold in the peanut butter (you could totally use almond butter here if you prefer. I just LOVE peanut butter), oats, cinnamon, honey and salt and mix it up well until you have a big sticky messy ball of yumminess. 

 

 

Now pay attention here...there are NO EGGS in this batter so feel free to taste test it as you go...

just make sure you have enough left to actually form some cookies out of!

Now for the fun part. The add-ins.

Add whatever you like here, I thought if I added some chocolate chips

it would trick my kids into gobbling them up. And in all honesty I think that's why they were so willing to try them in the first place! I also threw in about 1/3 cup of sliced almonds and some chopped up craisins. 

A fun little healthy treat they discovered on a visit to my mom's house so in our house they are lovingly referred to as 'nana berries'

anyway, pick your add ins and fold them through the batter and drop spoonfuls onto some big cookie sheets lined with parchment paper.

 

Now this dough will not spread so flatten out the dough a bit to make sure they cook evenly and then pop in a 325 degree oven for 12-15 minutes.

Once the cookies have cooled you can store them in an airtight container at room temperature for about a week, in the fridge for about 2 weeks or in the freezer for up to 3 months.

Then pull them out one or two at a time for a quick breakfast on the go, a quick snack packed with energy or an after school treat. YUM.

Ingredients:

• 2 and 1/3 cups quick oats
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup Homemade peanut butter
• 1/4 cup pure maple syrup
• 3 medium ripe bananas, (mashed)
• 1/4 cup chocolate chips
• 1/3 cup sliced almonds 
• 1/4 cup chopped craisins (or other dried fruit of choice)

Directions:

Preheat oven to 325F degrees.
Combine everything together into a large bowl.
Mix everything until the dough is well combined and the dough is thick and sticky
(I found a rubber spatula worked great here).
Drop this yumminess onto a parchment paper lined cookie sheet and slightly flatten the tops into desired thickness. Don't worry about a bit of crowding, these little suckers don't spread.
Bake for 12-15 minutes until edges are very slightly brown. Be careful not to over bake them.
Allow to cool on the cookie sheets completely. Pack them into an airtight container separating with wax paper and keep in the fridge for about 2 weeks or the freezer for up to 3 months.