My New Year’s resolution was to make healthier life choices, but in small, manageable places. The first new choice I made was to change my breakfast from sugar cereal topped with berries to a protein rich oatmeal topped with berries.
If you’ve never tried homemade oatmeal, consider my recipe for Overnight Oatmeal in a Jar. It’s simple and so delicious!
What I love most about these Peanut Butter Oatmeal Cookies is that I don’t have to feel guilty when I want to enjoy one. I thought hard about the recipe for these cookies and made sure to choose ingredients that would pack a punch!
Depending on what kind of peanut butter and oats you use, each cookie could potentially have 10g of protein in each one!
That’s a snack I can feel good about giving my kids and treating myself to!
If you’re not into raisins and chocolate chips, consider substituting the following:
- Chia seeds
- Sunflower seeds
- Poppy seeds
- Pumpkin seeds
- Dried cranberries
You could also substitute agave or maple syrup for the honey. Super easy substitution to make!
I really hope you enjoy these fantastically delicious and guilt-free peanut butter oatmeal cookies!
- 2 large bananas , mashed
- 1/2 cup creamy peanut butter (I used all-natural Jif)
- 2 large eggs
- 2 Tbsp pure honey
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 cup oat flour (pulse 3/4 cup oats in the food processor to make this flour)
- 1/4 cup steel cut oats
- 1/2 cup raisins
- 1/4 cup dark chocolate chips
- In a large bowl, whisk together the mashed bananas, peanut butter, eggs, honey, and vanilla until combined.
- Add the oat flour and baking soda and fold together until no more flour can be seen.
- Pour in the steel cut oats, raisins and chocolate chips and fold together.
- Cover with plastic wrap and chill overnight.
- When ready to bake, preheat oven to 375F & line baking sheet with parchment paper.
- Using an ice cream scoop with a 1/4 cup serving, scoop chilled dough and place evently onto parchment paper leaving 2-3 inches between each mound. Gently press down with a spatula to form a disk.
- Bake 12-14 minutes or until the tops and sides are firm and a toothpick comes out clean.
- Cool on the baking sheet for 10 minutes before removing to wire rack.
- Store in an airtight container for up to a week.