4 INGREDIENT PEANUT BUTTER OATMEAL COOKIES | healthy oatmeal breakfast cookies

These 4-Ingredient Peanut Butter Oatmeal Cookies are healthy breakfast cookies that are a perfect grab-and-go breakfast or after-school snack. Made with just 4 simple ingredients; oatmeal, peanut butter, bananas and chocolate chips these delicious cookies are gluten-free, vegan, and easy to make. PRINT RECIPE HERE: https://cleananddelicious.com/peanut-butter-oatmeal-cookies/ SUBSCRIBE: http://tinyurl.com/jaxbcd6 TIMESTAMPS: 0:00 Intro 0:28 Ingredients rundown 0:56 Getting started 1:10 Adding the ingredients 3:26 Shaping the cookies 3:50 Bake the cookies 4:21 Storing the cookies FAVORITE FOODS + KITCHEN TOOLS: Rimmed Baking Sheet: http://amzn.to/2vKhoN1 Silpat Mat: http://amzn.to/2wJ9EPY Vegan Mini Chocolate Chips: http://amzn.to/2sAhKZn Sugar-Free Chocolate Chips: https://amzn.to/3EsB8Zr Glass Bowls: http://amzn.to/2vmHSXX WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_delicious FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies 4-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES 2 large brown bananas or 3 small (14-16 ounces) 1/2 cup all-natural creamy peanut butter 2 cups rolled oats (160 grams) 1/3 cup chocolate chips Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper or a Silpat mat and set aside. Mash bananas in a medium bowl using the back of a fork. Break them up until they are like a banana puree. Add in the peanut butter and stir until well combined. Stir in the oats and mix until everything is incorporated and then gently fold in the chocolate chips. Scoop 1 tablespoon of dough into your palms and shape it into a cookie. Place on baking sheet and repeat. Note: the cookies don’t spread when baking, so you want to shape them into a cookie now. Bake for 10 minutes or until lightly browned and set though. Repeat with extra batter, cool, and enjoy! NOTES: Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days. Freezing Instructions: Cookies can be frozen for up to 3 months, then thawed overnight in the refrigerator before enjoying. NUTRITIONAL ANALYSIS Serving: 1cookie | Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 133mg | Fiber: 2g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg MORE C&D COOKIES RECIPES: Almond Joy Breakfast Cookies: https://www.youtube.com/watch?v=WH21B... Gluten-Free Chocolate Chip Cookies: https://www.youtube.com/watch?v=rvugS... Pumpkin Breakfast Cookies: https://www.youtube.com/watch?v=ykTaG... Disclaimer: product links may include affiliate links. #4ingredientcookies #peanutbutteroatmealcookies #healthybreakfastcookies