These delicious cookies are made with banana puree instead of sugar. Replacing half the sugar called for in your recipe with this puree adds fiber and moisture without sacrificing the sweet taste you love.
2 ripe bananas
1/3 cup peanut butter
2 tbsp 2% milk
1 tsp vanilla extract
2 tbsp agave nectar
1 large egg
2 1/2 cups quick-cooking or rolled oats
1/4 cup whole wheat flour
Dash ground cinnamon
Preheat oven to 350°F. Make banana puree by mashing the bananas with a fork until smooth. Whisk in the peanut butter, milk, vanilla, agave, and egg. Add the remaining ingredients and stir until well combined.
Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper. Bake 13-16 minutes or until pale golden brown. Cool for 5 minutes.