The snack edit 688

Peanut Butter and Banana Oat Cookies

Make peanut butter and banana oat cookies, from the first ingredient to the finished dish.

6 servings · 5 ingredients · 4 steps

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Peanut Butter and Banana Oat Cookies, plated and ready to serve. — The finished recipe. Peanut Butter and Banana Oat Cookies

Ingredients 1 to 5 for peanut butter and banana oat cookies arranged separately on a dark worktop. — Ingredients 1 to 5. 150 g (1 large) Banana (Peeled weight. A medium banana is about 100 g without the skin.). 90 g Rolled oats (Dry weight.). 40 g (a scant 3 tbsp) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.). 3 squares, about 15 g Dark chocolate, 85% (Chopped small so a bit ends up in every cookie.). A pinch Salt

Peanut Butter and Banana Oat Cookies, preparation step 1: Heat the oven to 180°C and line a tray with baking paper. — Step 1. Heat the oven to 180°C and line a tray with baking paper.

Peanut Butter and Banana Oat Cookies, preparation step 2: Mash the banana and beat in the peanut butter until smooth, then stir in the oats, chopped chocolate and salt. — Step 2. Mash the banana and beat in the peanut butter until smooth, then stir in the oats, chopped chocolate and salt.

Peanut Butter and Banana Oat Cookies, preparation step 3: Shape into six flattened rounds on the tray and bake for fourteen minutes until golden at the edges. — Step 3. Shape into six flattened rounds on the tray and bake for fourteen minutes until golden at the edges.

The finished peanut butter and banana oat cookies. — Step 4. Leave on the tray for five minutes before moving. They are soft when they come out and set as they cool.

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