Gluten Free Oatmeal Peanut Butter Cookies with Raisins

If you want a little, healthy treat, and still look good in your swimsuit, then you need to make these cookies. These Oatmeal Peanut Butter cookies have Oatmeal, Coconut flakes, Chunky Peanut Butter, mashed bananas, and Greek Yogurt, besides being egg free,  oil free, and gluten free. These cute little babies bake up crisp on the outside, and soft in the middle, and aren't overly sweet. I made mine smaller, for just the perfect bite of chewy from the oatmeal and coconut as well as sweetness from the raisins and bananas.You also get ramped up protein from the peanut butter and Greek yogurt.  You could also use mini chocolate chips, in place of the raisins.  Mmmm, I 'll have to do that in the next batch.

I'm already thinking ahead to when Scott has his Pituitary tumor surgery June 18th, and I'll be spending long days at the hospital. I'm going to need lots of snacks, and these little  cookies will be perfect for my snacking attacks, when I'm stressed.  If I'm going to have snacks, I want healthy ones. I do have a huge sweet tooth.  What kind of foods do you reach for, when you are stressed?  Feeling stressed, eat one of these wonderful cookies..  Enjoy!

Oatmeal Peanut Butter Raisin Cookies Adapted from Eat Yourself Skinny

Ingredients:

• 1 1/2 cup old fashioned rolled oats

• 1 cup unsweetened coconut flakes

• 1/2 tsp. sea salt

• 1 tsp. cinnamon

• 1/2 tsp. allspice I didn’t add this

• 1/2 cup mixed nuts, finely chopped (I used pecans, walnuts and almonds)  I subbed  1/2  c peanut butter

• 1 cup raisins

• 2 ripe bananas, mashed

• 1/4 cup plain Greek yogurt

• 1 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees F.

In one bowl, combine rolled oats, coconut flakes, salt, cinnamon, and allspice.   Stir in raisins and set aside.

In a smaller bowl, whisk together mashed bananas, Greek yogurt, peanut butter and vanilla extract until smooth and all lumps are gone.  Pour over dry ingredients and mix well.

Using a round cookie scoop (or shape with your hands), spoon mixture onto cookie sheet, and flatten slightly. I made mine on the smaller size.  I got about 2 doz. cookies.  Bake at 350 degrees F for about 15 to 20 minutes and cool on rack

l inked up my recipe to Brandie@The Country Cook's Weekend Potluck #70
 Stop by and say Hi to Brandie!