Peanut butter is so popular that a day has been set aside in June each year to celebrate this nut butter.
Feel free to substitute other nut butters for the peanut butter if there are known allergies to peanuts. Almond butter, Sunflower Seed Butter or even Tahini (Sesame Seed Paste) can be substituted.
Makes about 3 1/2-4 dozen 2" cookies
Ingredients:
⦁ 2 cups cooking oats
⦁ 1 cup chunky peanut butter
⦁ 2 ripe bananas, sliced or mashed
⦁ 2 Tbsp. pure maple extract
⦁ 1/2 cup quinoa
⦁ 2 Tbsp. wheat germ
⦁ 2 Tbsp. coconut (sweetened or unsweetened)
⦁ 1/4 tsp. cinnamon
⦁ Pinch. salt
Instructions
Preheat oven to 325°F. Mix together oats, peanut butter, bananas, maple extract, quinoa, wheat germ, coconut and salt.
Drop by heaping tablespoon onto parchment paper lined baking sheet; gently press each cookie with a spoon to flatten, the cookies will not rise or spread so you can place them close together.
Bake for 12-14 minutes or until just set; cool completely on baking pan. Store in airtight container for 2 days in refrigerator or freeze.
Suggestions: Quinoa is an ancient and perfect grain, it contains all the essential whole proteins and nutrients the body requires. Quinoa has a very earthy, nutty flavor that not everyone enjoys, you can use other grains that you prefer. If desired, you can add dried fruit or other nut butters.
Note: To make a sandwich cookie, try my Tropical Fruit dip or spread, between two cookies and sandwich them together.
Refer to the link to make your own Tropical Fruit Dip or Spread:
justfowlingaround.weebly.com/sweets-treats-and-drinks/tropical-banana-fruit-dip
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