Kids will love getting a cookie as an after-school snack and you’ll feel good about serving this lower sugar, higher protein cookie recipe. If nut allergies are a concern, sunflower seed butter makes a tasty swap for the peanut butter.
- 1½ cups gluten-free old fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup natural peanut butter or sunflower seed butter
- 3 tablespoons brown sugar
- 2 GoGo squeeZ Banana YogurtZ pouches
- 1 GoGo squeeZ Apple Cinnamon pouch
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add oats to a blender and pulverize until a fine flour is formed.
In a small bowl, mix together oat flour, baking soda, cinnamon and salt. Set aside.
In a stand mixer or a large bowl with a hand mixer, beat together peanut butter (or sunflower seed butter), brown sugar, 1 GoGo squeeZ Banana YogurtZ pouches, 1 GoGo squeeZ Apple Cinnamon pouch and vanilla extract. Beat until well blended.
Add dry ingredients to wet ingredients; mix thoroughly.
Form dough into 16 balls and place each on baking sheet. Flatten each ball with palm of your hand.
Bake for 10-12 minutes or until edges start to turn golden brown. Remove from oven and let sit 5 minutes before moving them to a rack to cool completely.
Right before serving, use the remaining pouch of GoGo squeeZ Banana YogurtZ to drizzle the “frosting” over top of each cookie.*