- 2 Overripe Bananas, mashed
- 1 C Reduced-Fat Smooth Peanut Butter
- 1/4 C Oatmeal Powder (Oatmeal ground in a blender or food processor)
Preheat the oven to 325 degrees and prepare a cookie sheet with a silpat or parchment paper. In a small mixing bowl combine all three ingredients and stir to combine.
Drop the cookie dough on the prepared baking sheets by the teaspoonful about 3-inches apart.
Use a fork to flatten the cookie dough (or spoon since this cookie does really hold up the traditional peanut butter cookie criss-cross after baking).
Bake in the preheated oven for about 15 minutes or until the tops are golden and slightly firm to the touch. Cool slightly on the cookie sheets before transferring the cookies to a wire rack; then store in an airtight container for up to 3 days.