Whenever I have a ripe banana, I bake in the air fryer these delicious cookies made with oat flakes and peanut butter, egg-free and no added sugars. They are so easy to make and vegan. If you use buckwheat flakes, they will also be gluten-free. If you like these ingredients, you definitely need to try them!
They yield 9, each roughly 1 Weight Watchers Propoints, depending on how large you make them, of course. They’re delicious fresh out of the oven and cooled, as they become crunchier. They last several days if stored in a closed container, but naturally, the crunchiness fades due to the very low fat content. I recommend returning them to the air fryer for a few minutes to make them crunchy again. But even if you don’t, they are still great, just a bit more “chewy”!
I’ve found a quick way to get 9 cookies more or less the same size. You will need a silicone spatula and a sheet of parchment paper or silicone cut to fit your air fryer basket. Let’s see how to make them!
Some other recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 9 cookies
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 70 g oat flakes (If you use buckwheat flakes they will be gluten-free)
- 15 g peanut butter (click on the link to make it at home)
- 1 banana (medium-large and ripe)
- 1 pinch salt
- Total points = 9 WW points
- Points per cookie = 1 WW point
Tools
- Bowl
- Spatula
- Air fryer parchment paper
- Air fryer
- Cooling rack
Preparation
Mash the banana with a fork, add the peanut butter and the pinch of salt, and mix well.
Now add the whole oat or buckwheat flakes and mix well to get a well-blended, compact dough.
At this point, you can either divide the dough into 9 equal portions and place it on parchment paper, pressing each cookie, or spread it on parchment paper and use the spatula to divide it into 9 equal pieces as I do. I’ve cut a silicone mat to fit the bottom of the basket.
Of course, you can also divide it into fewer portions for larger cookies or more portions for smaller cookies. Sometimes I divide it into 12 pieces, always with this method.
Place the parchment paper with the cookies inside the air fryer basket and cook them like this:
– 10 minutes at 320°F
– flip them and remove the parchment paper (just flip the parchment paper itself in the basket, and they will detach easily).
– 7 minutes at 320°F
Bake the cookies in a preheated oven at 350°F for about 20 minutes, turning them halfway through cooking.
At the end, place the cookies on a cooling rack.
Here are the oatmeal and peanut butter cookies baked and cooled, don’t they look tempting? And really super quick to make: even a novice cook can make them without the risk of mistakes!
And the aroma coming from the air fryer! To be honest, they’re also excellent hot, so you can tell I like them a lot. And even when they’re less crunchy the next day, they’re still delicious! Make them too and let me know if you liked them…
Enjoy!
by Giovanna Buono
Storage
They can be stored in a closed container at room temperature for a few days. But, as already mentioned, these cookies are very crunchy for a few hours then tend to become softer. I like them just the same, but if you want them to be crunchy again, it’s best to put them back in the air fryer at 400°F for a couple of minutes.
Are oat flakes gluten-free?
No, not all of them are, as they are often produced in environments where products containing gluten are also processed. So you need to make sure to get oat flakes certified for celiacs. If you don’t have issues with gluten, you can use any supermarket product.
