Peanut Butter Banana Oatmeal Raisin

Peanut Butter Banana Oatmeal Raisin

95
MUFFQUEEN 0

"These cookies are a delicious combination of flavors."
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Ingredients

45 m servings 223 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
  3. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

Reviews

95
  1. 123 Ratings

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Most helpful positive review

EXCELLENT!!I made some changes though. Read other reviews about dryness I think I solved that. First of all I used 3 very ripe bananas instead of 1 that increases moisture quite a bit. I heaped ...

Most helpful critical review

I think this recipe had lots of potential but I really had to modify it to make it a five star. I used 2 bananas (really ripe) I used only 1/4 cup sugar (actually I used Splenda) and left the ...

EXCELLENT!!I made some changes though. Read other reviews about dryness I think I solved that. First of all I used 3 very ripe bananas instead of 1 that increases moisture quite a bit. I heaped ...

So basically these cookies are amazing and delicious. For those who want a definite banana flavor to these, make sure you use a brown, overripe banana and you'll get the nice taste of it in the ...

This is an awesome recipie for using old bananas. I made a few changes and still the cookies turned out extremly well- I used 2 1/2 very ripe bananas,3/4 cup light brown sugar, only 1/4 cup of w...

these are my favorite healthy cookies and i make them all the time! i make some alterations: i cut back on the white sugar (only 1/4 cup) but keep the 1/2 cup brown sugar, and i use 1 cup of wh...

I had to omit, add and cheat a bit with this recipe, but it still turned out fantastic! I used two bananas, about a cup of peanut butter, two whole eggs and did not add in raisins because I was ...

Yum! I love the consistency of these cookies - crispy/crusty on the outside and chewy inside. I used 3 bananas, which sweetened them enough where I can probably reduce the sugar next time. Bewa...

This is a VERY yummy cookie. I read through the other reviews and this was what I modified: I used 2 eggs not just whites. I used 1cup wheat and 1cup all purpose flour. 1/2 tsp salt and 1 1/...

These were great! I gave my 3 year old cousin a choice between this cookie and plain chocolate, and she wanted the cookie! I tweeked the recipe with help from a few reviews. I followed what they...

my kids & i really enjoyed these! i substituted 1/2 c honey for all of the sugar, added 2 bananas instead of 1, 2 whole eggs, 1t vanilla, 1/3c vanilla yogurt & only 1/2c oats. i baked them at ...