Rip’s BANANA OATMEAL PEANUT BUTTER COOKIES from “My Beef with Meat”

Have you heard the exciting news?

That’s right, “My Beef with Meat” is being released very soon! You can pre-order your copy here. I already have!

In this book Esselstyn not only provides 145 delicious plant-strong recipes, he also reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer’s? Then grab a copy of “My Beef with Meat” and learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets!

Not convinced that this book is a must read yet? Check out these beauties:

Yes, those are Banana Oatmeal Peanut Butter Cookies that are as delicious as could be! It’s one of the 145 drool-worthy recipes that you’ll find in “My Beef with Meat”. But since these cookies are too good to not share, I’m sharing the recipe today (with permission).

These cookies are not originally gluten-free, however, they can easily be made gluten-free by using gluten-free certified oats and substituting any one of the following for the 1/2 cup of whole wheat flour:

  • 1/2 cup gluten-free oat flour 
  • 1/2 cup gluten-free all purpose flour
  • 6 tbsp brown rice flour + 2 tbsp tapioca starch

Rip’s Banana Oatmeal Peanut Butter Cookies

Ingredients:

  • 3 ripe bananas, mashed
  • 1 tablespoon vanilla
  • ¾ cup natural chunky peanut butter
  • 3 tablespoons maple syrup
  • 2 cups old fashioned oats
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • ½ cup non-dairy chocolate chips or raisins

Directions:

  1. Preheat oven to 350 degrees
  2. Prepare a cookie sheet with parchment paper
  3. Mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency in a large bowl
  4. In another bowl, combine oats, flour, baking powder and salt
  5. Add the dry ingredients to the wet ingredients and stir until they are well combined -the batter should be slightly sticky
  6. Fold in the chocolate chips or raisins
  7. Place rounded, heaping tablespoon-sized balls of the batter onto an ungreased baking sheet
  8. Bake for 15-18 minutes
  9. Gobble these up while they are still warm

©Engine2Diet

And there you have it, a sneak peak into a book I cannot wait to get my hands on. Esselstyn is also the author of The Engine 2 Diet and he has a website…so you should definitely check those out as well!

xoxo Erin

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