Chocolate Peanut Butter And Banana Lactation Cookie

Name: Chocolate Peanut Butter And Banana Lactation Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats; 1 cup flour; 1 cup brown sugar; 1 teaspoon baking soda; 2 tablespoons yeast brewer's, heaped; 3 tablespoons flax meal; 4 tablespoons water; 2 tablespoons vanilla; 7 sea salt turns of the, grinder or 1 tsp sea salt; 1 egg; 1/2 cup margarine; 1 cup applesauce unsweetened; 1/2 cup raisins; 10 dates chopped up; 2 cups chocolate chips; 1/2 cup raisins; 2 bananas medium, ripe, mashed; 1/2 cup natural peanut butter slightly warmed in microwave

Servings: persons

2 cups rolled oats
1 cup flour
1 cup brown sugar
1 teaspoon baking soda
2 tablespoons yeast brewer's, heaped
3 tablespoons flax meal
4 tablespoons water
2 tablespoons vanilla
7 sea salt turns of the, grinder or 1 tsp sea salt
1 egg
1/2 cup margarine
1 cup applesauce unsweetened
1/2 cup raisins
10 dates chopped up
2 cups chocolate chips
1/2 cup raisins
2 bananas medium, ripe, mashed
1/2 cup natural peanut butter slightly warmed in microwave

1
Preheat the oven to 350 degrees farenheit
2
In a small bowl mix flax meal and water, 3 or 4 tablespoons, it should have the consistency of natural peanut butter. Put to the side to stand
3
In a large mixing bowl, combine oats, flour, baking soda, cocoa, brewers yeast and salt
4
In a separate, slightly smaller bowl, cream together margarine and brown sugar until you have a frosting like consistency
5
Add in the egg, vanilla, banana, applesauce and peanut butter, mix thoroughly
6
Add the wet ingredients to the dry ingredients and mix thoroughly
7
Add in the flax meal and mix well
8
Add in the dates, raisins and chocolate chips
9
Using an ice cream scoop, drop rounds onto a baking sheet lined with parchment paper. Smooth the cookies out slightly, they will not spread while baking
10
Bake in the oven for 14-16 mins, or until the edges are slightly darker and the cookies are still soft to touch
11
Remove from oven and allow to cool completely
12
Store in the fridge for up to 2 weeks, in the freezer for up to 2 months
13
Eat 1 a day for desired results. 2 at the most
14
This batch made 28 large cookies

1327

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups rolled oats, 1 cup flour, 1 cup brown sugar, 1 teaspoon baking soda, and more.

Yes, Chocolate Peanut Butter And Banana Lactation Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peanut Butter And Banana Lactation Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions