These yummy peanut butter ‘cookies’ are a great snackable for tiny travelers. I use the term cookie liberally because these contain no sugar, eggs, gluten or other common cookie culprits. Just good stuff like all-natural peanut butter, ripe bananas and whole grain oats.

Ingredients

• 2 tablespoons ground flax mixed with 6 tablespoons water (allow to sit 5 – 10 minutes while you prep the rest)
• 2 cups quick-cooking or rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each baking powder and baking soda
• pinch salt (optional)
• 2 very ripe bananas, mashed
• 1/2 cup all natural peanut butter
• 1-2 tablespoons agave nectar (optional)
• 1 teaspoon vanilla extract
• 1 cup raisins

Preparation

1. Preheat oven to 350 F. In a large mixing bowl, combine all dry ingredients. In another mixing bowl, stir together the wet ingredients, adding the flax mixture last.
2. Combine wet and dry mixtures then gently fold in the raisins.
3. Use spoons to drop each cookie onto a parchment lined baking sheet or shape each cookie by hand. Place in the oven and bake 12 minutes or until golden brown. Transfer to a wire rack to cool.

Paige adores these cookies and since they’re made from wholesome ingredients, we’re happy to oblige. They’ve saved us on numerous rushed mornings before school/work and they make a great outing/travel accompaniment.