Peanut Butter Banana Oatmeal Raisin

Added a little less sugar and flour, added pecans instead of raisins(didn’t have any) and used baking powder instead. Added some chocolate chips.

So this recipe is pretty good. The end product really seems more like a protein/ health cookie. The only thing that it’s missing is the protein powder which I’ll probably add next time. I made changes like other people before me. Added the vanilla, cinnamon, salt, 2 more ripen bananas, whole eggs, and mini semi sweet chocolate chips( cuz I didn’t want raisins). After mixing it in my kitchen aid mixer seemed still too wet so added more oats till it looked like it could hold together. Put it in the fridge for 30 minutes to get solid/ hold together. I changed the temp to 350 and cooked it for about 13 minutes. Came out fully cooked for me/ cake consistency. My first batch I did for 11 mins like another reviewer wrote and it was still mushy in the middle. I’ll make it again but probably change it up a bit as well.

i think it is so good

I did some substitutions as did the others. I used 2 bananas, 2 eggs, 1 tsp baking soda, 1 tsp vanilla and a scant tsp of cinnamon. I also used 1 cup AP flour and 2 cups regular oats and a handful of raisins. I cut back the white sugar to 1/2 cup but wish I hadn’t. They weren’t quite sweet enough, but nonetheless tasty. A good breakfast cookie.

I did some substitutions as did the others. I used 2 bananas, 2 eggs, 1 tsp baking soda, 1 tsp vanilla and a scant tsp of cinnamon. I also used 1 cup AP flour and 2 cups regular oats and a handful of raisins. I cut back the white sugar to 1/2 cup but wish I hadn’t. They weren’t quite sweet enough, but nonetheless tasty. A good breakfast cookie.

I added chocolate chips instead of raisins as my family don’t like raisins.

These did not come out the way I’d hoped, but it may be because I had to make substitutions. I didn’t have wheat flour so I used white; after reading other reviews, I used 2 bananas, both creamy and some crunchy peanut butter, and 1 whole egg and 1 white instead of whites only. They came out dry and very, very cakey. Granddaughter only ate about 3 or 4 cookies, which is very unusual for her, as she loves all the flavors. None of the flavors was very distinct, they got all muddled together. Maybe if I had followed it exactly I’d have gotten better results.

Sooooo good! I subbed almond butter for peanut butter; the white sugar for a stevia blend; and dried cranberries for raisins. I added a drop of vanilla and a shake of cinnamon and these are delicious! Made for my busy-morning family so they’ll have something to eat on their commute and will definitely make again! Thank you!

Turned out great! Added 1/4 cup apple sauce to moisten as per reviews! Thanks for sharing!:)

Tried these today (was looking for a breakfast cookie for my kids). Based on reviews, I made some changes: Upped bananas to 2. Decreased white sugar to 1/4 Cup. Used 2 whole eggs. Used white flour instead of WW. Upped baking soda to 1-1/2 tsp. Added salt. Added vanilla. Skipped the raisins but added micro choc chips. Used mostly chunky PB. Also baked at 325. They did not spread so I flattened during baking. They weren’t great. I think cutting sugar and upping baking soda were both mistakes. Next time I’d leave those as is. That being said, the texture is great & I will definitely make them again.

I opted to use milk chocolate chips instead of raisins and I was pleased to see they didn’t melt entirely. They were at a perfect point of softness. My only gripe is that the mix was extremely dry even before I added the oats. I’m assuming it had something to do with the consistency of peanut butter I used. To remedy this I added more egg whites, half a banana and hand formed them. Despite my concerns with the dryness, they came together beautifully.

I baked these cookies as directed except for 2 whole eggs instead of two egg whites and used all white flour instead of wheat. I dropped dough (1/2 to 3/4 tablespoon) evenly on a buttered cookie sheet and then mashed them with a fork, like regular pb cookies. I baked them 16-17 minutes so they crunchy, but not burned.

The only reason I would give this recipe one star was for combining peanut butter with banana. Don’t waste your time with this recipe. I followed the recipe exactly unlike many of the reviews I read. The flavor is bland, the texture is like having thick sludge in your mouth.

I didn’t make any changes. I made them exactly to the recipe and they were good. I guess I better note that I used baking stevia instead of granulated sugar. The batter is thick and they didn’t cook down flat but they are good. I was looking for a way to use my leftover banana and I had all the other ingredients. I also have some chocolate chips left from a previous recipe so I think I’ll melt them down and dip these cookies in it when they cool down. Saving this to use in the future

The dough seemed to turn out fine but I had to wedge it a bunch. I decided too late to add more banana and I probably should’ve just left it as it was. Anyway, they tasted fantastic fresh out of the oven, but unfortunately suffered the “crunchy-30-minutes-out-of-the-oven” fate. Will definitely try again tho.

Good flavor and texture, however, you have to eat them right away otherwise they dry out fast. I swapped the raisins for milk chocolate chips. They are great fresh out of the oven.

Had to tweak the recipe a bit but the results were wonderful! I used 2 large very ripe bananas, 2 whole eggs and I subbed in an equal amount of unsweetened applesauce instead of white sugar, I used all purpose flour (all I had on hand), and added 1tsp of vanilla extract and 1tsp of cinnamon. Baked at 350 for about 8 mins. I split the batch in half and added choc. chips to one half as a treat for my daughter. She loved them! I loved how soft and cake-y these cookies are (most oatmeal cookies are very dense, not these ones!

A good healthier cookie option. They aren’t the prettiest looking cookies I’ve ever made, but they are nice and moist and chewy on the inside with a little crunch on the outside. My 4 year old said it was the best cookie she’s ever had.

Delicious 🙂 I doubled the recipe using 1/2 cup agave nectar in place of the white sugar. I also uses whole eggs and because I love my chocolate, replaced the raisins with 1 1/2 cups chocolate chips. The consistency is more like a moist muffin, but the flavor is Devine!

Pretty good. I’ve never eaten banana & peanut butter together, but I know that it’s a good and healthy-like snack. I listened to a few reviewers alterations and used whole eggs instead of just the whites (easier & less messy), I used 2 bananas instead of 1 and I used chocolate chips instead of raisins because I didn’t have any at the time. I did have to cook them a little longer than 15-17 minutes – not sure if that’s because of my oven… but I watched them like a hawk! At first I wasn’t a fan of these, but everyone and work and my family loved them. After a couple they started to grow on me… They were soft and chewy – YUM! I will make this recipe again!

This was the best cookie ever!I even ate some for breakfast the next morning! Lol Before we knew it, they were gone! We didn’t use raisins because we didn’t have any, but still absolutely delicious! I think the next time I make them I may try some nuts or maybe crunchy peanut butter. If you are looking for a simple & tasty cookie this is definitely the cookie to make!