Name: Butterscotch Banana Oatmeal Cookies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6.0
Ingredients: 1 cup old fashioned oats; 1 medium ripe banana, about 7-inches long; 1/4 cup almond butter; 1/2 teaspoon ground cinnamon; 2 tablespoons butterscotch chips

Butterscotch Banana Oatmeal Cookies Recipe

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10 m 25 m 6 Servings

Ingredients

1 cup Old Fashioned Oats
1 medium Ripe Banana, about 7-inches long
1/4 cup Almond Butter
1/2 teaspoon Ground Cinnamon
2 tablespoons Butterscotch Chips

Directions

Adjust the cooking rack to the bottom position and preheat your toaster oven to 350°F.
Spread oats in a single layer on a quarter sheet pan and place in the toaster oven.
Cook oats until lightly toasted, about 8 to 10 minutes. Set pan aside to cool completely.
In a medium bowl, mash the banana until smooth. Stir in the almond butter and mix well. Add the cooled toasted oats, cinnamon, and butterscotch chip. Mix until combined.
Line a quarter sheet pan with a silicone baking mat. Use an ice cream scoop or two spoons to drop the mixture into 6 even mounds onto the pan.
Bake at 350°F until the tops are set and edges are golden about 14 to 15 minutes.
Cool cookies on pan for at least 5 minutes before devouring.

Notes

The cookies will not spread during baking. If you want a perfect cookie shape, moisten your fingertips with water and gently flatten/shape the sticky dough mounds before baking.
Freeze any leftover cookies. To reheat frozen cookies, place cookies on a pan lined with a silicone baking mat. Heat in your toaster oven at 325°F for 5 minutes or until warmed through.