1 ripe banana, about ½ cup mashed
¾ cup old fashioned oats
¼ cup creamy peanut butter
¼ cup rhubarb, fresh, diced
3 TBSP mini chocolate chips
Double Batch:
2 ripe bananas, about1 cup mashed
1½ cup old fashioned oats
½ cup creamy peanut butter
½ cup rhubarb, fresh, diced
⅓ cup mini chocolate chips
Instructions:
• In a large bowl, mash the banana and add oats. Combine with spatula, and stir in peanut butter. Mix everything until all ingredients combined.
• Fold
in chips and rhubarb pieces. Alternative: use a stand mixer or
electric mixer on medium speed, but be careful not to over-mix.
• Scoop
about a tablespoon of cookie dough on to baking sheet lined with
silicon or parchment. The batter will be fairly wet. Once you arrange
the cookie dough on a baking sheet, gently shape each cookie into
more uniform and rounded shapes with your fingers.
• Bake
for 12-14 minutes at 350 F. WARNING: These over-bake quickly.
• Let
the cookies cool on baking sheet for 5 minutes before transferring
them onto wire rack to cool completely. Enjoy warm or at room
temperature.
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