Best Sugar Free Oatmeal Cookies With Peanut Butter: The mashed bananas and chocolate chips in this sugar-free oatmeal cookie recipe make it sweet, and the cookies are soft. These standard oatmeal cookies have less sugar, which brings out the natural flavour of the bananas. Just five things!
Best Sugar Free Oatmeal Cookies With Peanut Butter
- Simple baking with only five ingredients and a total of twelve minutes to complete.
The greatest cookie for breakfast or a nutritious snack that can be prepared in a matter of minutes. Additionally, they freeze fantastically! - The mashed bananas and chocolate chips in this sugar-free oatmeal cookie recipe make it sweet, and the cookies are soft.
- These standard oatmeal cookies have less sugar, which brings out the natural flavour of the bananas. Just five things!
- If you want more chocolate chip cookies, try the Oatmeal Banana Cookies, the rich Italian Ricotta Cookies or the double chocolate M&Ms Cookies.
- a stack of sugar-free oatmeal cookies on top of each other. These are some of my best recipes yet.
- Bananas: There is no white sugar, brown sugar, or any other kind of refined sugar in these cookies that don’t need flour. Bananas are a great way to naturally make baked goods sweeter. You’ll need about two big bananas that are mashed and too ripe.
- Peanut butter: I used smooth peanut butter, but you could use crunchy peanut butter instead. Choose a good natural peanut butter that has only peanuts or just peanuts and salt. Carefully read the labels to see what’s in the food. For a healthy choice, use peanut butter that isn’t sweetened or salted.
- Vanilla extract: Make sure you use pure vanilla extract of good quality. It does matter, though.
Oats For these cookies, old-fashioned oats work best,but quick oats can be used too if you need to. I like to use Quaker or Bob’s Red Mill oats for this. - Dark chocolate chips: that aren’t sweetened or chocolate chips that are good for people with diabetes. You can also use dark, milk, or white chocolate chips that do have sugar in them. Adding ¾ cup of chips will make the chocolate even better. Instead of chocolate chips, you can use raisins or cacao nibs that have not been sweetened.
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INGREDIENTS
- 2 large overripe bananas mashed
- ⅓ cup peanut butter creamy
- ½ teaspoon vanilla extract
- 1 ¾ cup old-fashioned rolled oats
- ¼ cup sugar free chocolate chips or cacao nibs
INSTRUCTIONS
- Warm the oven up to 350 degrees Fahrenheit.
- Mash the bananas and mix them with the peanut butter, vanilla, and oats in a big bowl.
- Use a hand mixer, stand mixer, electric mixer, or food processor on low speed to mix well until everything is mixed together.
- Add the chocolate chips and mix them in.
- Fill a small bowl with warm water. Wet your hands and roll 15 walnut-sized balls.
- Put parchment paper on a baking sheet. Place the cookie dough balls on the baking sheet so that they are all in one layer.
- Leave about 1 ½ inches of space between each ball. Press the cookies down gently to make them flat and shape them.
- They won’t spread as much when they’re baked.
- For 10 to 12 minutes, bake. The cookies should be taken out and left to cool on a rack.
Keep in the fridge for up to 5 days in a container that doesn’t let air in. - Wait until it’s room temperature before you eat it.
- You can freeze these for up to three months too. Let it thaw in the fridge overnight and then bring it to room temperature.
