- 1 1/2 + 1/8 cup cup(s) Old Fashioned Oats
- 1 Ripe banana
- 1/2 cup(s) Smooth unsweetened peanut butter
Set your oven to 350 degrees and line a large cookie sheet with silpat or parchment paper. In a food processor or blender, add the oats and pulse or chop until you have a flour consistency. Set aside. Add peanut butter and banana and pulse or blend until smooth. Add all but 1/8 cup of the oat flour in and pulse or mix until combined. If the consistency is too dry, add a bit more peanut butter.
Spread some of your oat flour set aside on a cutting board and turn out your cookie dough. With a rolling pin also dusted in the flour, roll out to 1/4" thick and cut with a favorite cookie cutter. I used a very small bone shaped cutter. Once you have cut out all your cookies, place in over for approx 15 min. Check it beginning at 12 min. Sides should be slightly browned. Allow to cool one minute before moving to a cooling rack. Can store in air tight cookie jar or ziplock bag for 4-5 days or freeze for several months.