These P B & J Oatmeal Cookies have become a kitchen staple for us.
Mmmm…delightfully chewy, these are ever so slightly addictive, and yet not at all too sweet. I love the subtle flavor, and they hit the perfect note in the afternoon with a hot cup of coffee or tea. What a nice way to use up ripe bananas!
These are really easy to throw together, and freeze really well, too, so once that last cookie disappears, it seems like it’s always time to make another batch.
P B AND J OATMEAL COOKIES
3 ripe bananas, mashed
2 cups rolled oats
1/4 cup plus 1 tablespoon fruit-sweetened jelly (I like strawberry or cherry)
1/4 cup natural peanut butter
1/4 cup raisins
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees.
In a large bowl, mix all ingredients until well combined.
Scoop about 2 tablespoons of batter for each cookie onto parchment- or silicone-lined baking sheet. Bake for 18 to 20 minutes, or until tops feel firm.
Remove from oven and place pan on cooling rack. Enjoy warm or at room temperature. Extras freeze well too.
<i>Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen</i>