Oat pulp peanut butter and banana cookies | Really Simple Recipes | Vegan
Oat pulp peanut butter and banana cookies. A fantastic way to use up the left over oat pulp from your Oat Milk.
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Cookies With Oats, Peanut Butter & Bananas : Cookie Recipes & Baking
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Cookies with oats, peanut butter and bananas are really easy to make and are entirely gluten-free. Make cookies with oats, peanut butter and bananas with help from a longtime and experienced baker int his free video clip.
Expert: Lauren Lilling
Contact: KeepItSweetDesserts.com
Bio: Lauren Lilling is the owner and baker behind Keep It Sweet Desserts.
Filmmaker: Josh Tomozolli
Series Description: Baking is unarguably one of the most delicious ways to pass the time in the comfort of your own home. Bake cookies for fun with help from a longtime and experienced baker int his free video series.
How To Make PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES | 1 Minute Recipes
Here is a 1-minute step by step recipe video showing you how to make the most amazing simple PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES.
Here is the full recipe:
INGREDIENTS
2 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1/2 tsp salt
1/2 cup 1 stick unsalted butter, softened
2 medium ripe bananas, peeled and mashed
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
INSTRUCTIONS
1. Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
2. Cream butter, bananas, and sugars together until combined.
3. Add vanilla extract and mix until combined.
4. Stir in the flour mixture just until combined.
5. Stir in chocolate and peanut butter chips.
6. Cover and refrigerate dough for 30 minutes.
7. Preheat oven to 375F. Line two cookie sheets with parchment paper.
8. Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
9. Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
10. Let cookies cool completely on cookie sheets.
11. Store in airtight containers for up to a week.
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Peanut Butter and Banana Cookies | A Family Favorite
What’s better than our super soft and tender peanut butter cookies? Why peanut butter and banana oatmeal cookies, of course. Treat yourself to your childhood favorite sandwich in a delightfully and delectably sweet cookie.
Peanut Butter & Banana Oatmeal Cookies
1 cup, 226g, butter, softened
1 cup, 10ozs., 282g, creamy peanut butter
1 cup, 244g, packed light brown sugar
1 cup, 230g, white sugar
1 very ripe banana
2 large eggs, 100g
1 teaspoon, 5ml, vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup quick cooking oats
2¾ cups, 480g, all-purpose flour
In a large mixing bowl, cream the softened butter and peanut butter until combined. Add the sugars and cream on medium-high until the mixture is light and fluffy. This will take a few minutes. Add the banana and cream completely. Add the eggs and vanilla and continue creaming until the mixture is very light and fluffy. Add the salt, baking powder and soda and mix thoroughly. Add the oats and mix on medium low until completely combined. Add the flour in two additions on very low speed until just combined, do not overmix. If the dough is very soft, scrape down the sides and refrigerate dough for 30-40 minutes.
Preheat oven to 350°F, 180°C, gas mark 4 with the convection fan on if you have it. Scoop dough using a #40 disher or 1½ tablespoons. Place a few inches apart on a parchment lined insulated baking sheet. Bake for 10 minutes. Cookies should be slightly underdone. Allow to cool slightly before serving.
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Peanut Butter Banana Cookies | Bake It With Love
Yummy Peanut Butter Banana Cookies made with creamy peanut butter and sweet, overripe bananas!
Get the full printable recipe and complete instructions at
Ingredients
1/2 cup Butter (1 stick - softened at room temperature)
1/2 cup Light Brown Sugar (packed)
1 Egg
1/2 cup Creamy Peanut Butter
1 Tbsp Vanilla Extract
1 cup Bananas (overripe, mashed)
1 tsp Baking Powder
1/2 tsp baking Soda
1/2 tsp Salt
1/8 tsp Ground Nutmeg
2 1/2 cups All-Purpose Flour (start with 2 cups and add more 1/4 cup at a time - test your cookies by baking a small batch of 2-3 cookies first)
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