Peanut butter blossoms are the cookie everyone saves a box for. This remake keeps the chocolate-kiss center and the peanut-butter flavor, sweetens with ripe banana and oats instead of sugar, and lands at about 90 kcal a cookie.
Healthy Twist · 25 min
A two-banana dough with oats and peanut butter powder, baked in 12 portions — the calorie number is the point.
Mash 2 ripe bananas (about 200 g flesh) with a fork until no lumps remain. Add 120 g rolled oats, 60 g peanut butter powder, 1 egg white, 1 tsp cinnamon and a pinch of salt. Stir until a thick, sticky dough forms — it will look wetter than cookie dough, and that is correct. Rest it for 5 minutes so the oats absorb moisture.
Line a tray with parchment. Scoop 12 even portions (about 2 tbsp each) onto the tray, spacing them apart. Flatten each slightly into a round with damp fingers — the cookies do not spread much in the oven, so shape them now.
Bake at 180C for 12 to 14 minutes, until set at the edges and just firm on top. They will look pale — that is the banana-oat base. Do not over-bake, or they lose the soft, cakey texture.
Press one chocolate kiss into the centre of each warm cookie, gently, so it sits embedded. Let the cookies cool on the tray for 10 minutes — the kiss sets as it cools. Lift off carefully, because they are delicate while warm.
The riper the bananas, the less sweetener you need — two spotty bananas carry the whole batch.
Store in the fridge for up to 3 days; the oat base keeps them cakey rather than crisp.
Use certified gluten-free oats and check the peanut butter powder label.
More from the Christmas collection
Yes — about 90 kcal each, with banana and oat sweetness, no added sugar and a single chocolate kiss on top.
Use certified gluten-free oats and check the peanut butter powder label.
Two ripe bananas carry the sweetness, so the cookies stay around 90 kcal instead of the usual 150-plus.
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