Peanut Butter Banana Cookie

Makes 12 cookies

This recipe is a mix between peanut butter cookies and banana bread. I crafted these cookies after a family argument. My husband wanted banana bread and my kids wanted peanut butter cookies. I didn’t feel like making both, so I combined the two desserts into one delicious recipe. The key is refrigerating the balls of cookie dough before baking. This prevents them from expanding too fast and helps the cookies keep their texture!

INGREDIENTS

½ cup butter, warmed
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 cups rolled oats
1 tsp. baking soda
½ tsp. salt
2 ripe bananas mashed
1 cup semisweet chocolate chips
½ cup peanuts, chopped
½ cup shredded coconut

INSTRUCTIONS

1. In a stand mixer, combine butter, peanut butter and sugars until light and fluffy.
2. Beat in eggs and vanilla.
3. In a separate bowl, stir together the flour, oats, baking soda and salt.
4. Add the dry ingredients to the wet mixture and beat until just combined.
5. Mix in the mashed bananas, chocolate chips, peanuts and shredded coconut until well incorporated.
6. Make balls with the dough, set in the fridge 1 hour.
7. Preheat oven to 375°F. Line a baking sheet with parchment.
8. Bake for 15 minutes or until the edges have browned.
9. Remove from the oven. Let the cookies cool completely before serving.

NUTRITION • PER ONE SERVING

Calories 470
Total Fat 25g (32%)
Saturated Fat 11.67g (58%)
Trans Fat 0.321g
Total Carbohydrate 0g (0%)
Dietary Fiber 57g (204%)
Total Sugars 26g
Includes 0g
Added Sugars (0%)
Cholesterol 50mg (17%)
Sodium 280mg (12%)
Protein 11g (22%)
Vitamin D 1mcg (4%)
Calcium 40mg (4%)
Iron 2.88mg (15%)
Potassium 348mg (8%)
Phosphorus (15%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here