Friday, October 11, 2013

Oatmeal Peanut Butter Muffin Cookies

Oatmeal Peanut Butter Muffin Cookies

My 9 year old son has a 3 v 3 soccer tournament tomorrow and I wanted to bring something for him and his teammates to eat while running around all morning that would be quick, kid friendly, filling but not heavy and of course nutritious.  I figured the easiest thing for a kid to grab on the run would be in cookie form, but most cookies are high in sugar and not high in nutrients. These cookies are different.  Peanut butter (could substitute any other nut butter of course) is high in protein and healthy fats, oatmeal has fiber to keep you full, and bananas are a perfect nutrient dense sweetener when baking, so I combined all three and came up with these.  They are definitely not very sweet, and have the consistency of a muffin or cake more than a chewy cookie, but they are satisfying, flavorful and great for taking along on a busy day.  Think of them as a peanut butter and banana sandwich in cookie form... two kid favorites blended into one treat!  Hopefully my son's team will enjoy them as much as my family does and I look forward to hearing how your family likes them as well. 

* this recipe has been amended since it's first posting. 

Oatmeal Peanut Butter Muffin Cookies
ready to be mixed
2 ripe bananas, mashed
2/3 C. peanut butter
1/3 C. organic agave nectar*
1 tsp. vanilla extract
1 organic egg

1/4 C. organic oat flour
2 T. ground flax seed
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
2 1/2 - 3 C. organic rolled oats

*if you prefer a sweeter cookie, add in an additional 1/3 C. dark brown sugar

ready to bake

Preheat oven to 350F.  In a large bowl, cream together the mashed bananas, peanut butter, agave nectar and vanilla until smooth. Beat in the eggs one at a time until well blended. Combine the oat flour, flax seed, cinnamon, baking soda and salt; stir into the creamed mixture. Mix in the oats until just combined adding more if necessary until dough can be formed into mounds. Drop by spoonfuls onto ungreased cookie sheets.  Bake for about 12 - 15 minutes in the preheated oven, or until just light brown. Cool and store in an airtight container.

Packed up and ready to go

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