Not only are these cookies delicious, the recipe is so darn simple, it almost makes itself... you barely have to lift a paw! For years Three Dog Bakery’s Mark Beckloff and Dan Dye have used variations of this recipe: whether for a TV baking spot or a Humane Society fundraiser. Whip up a batch today and let the munching begin!
1 cup all-purpose flourPreheat the oven to 350 F. degrees.
2 cups quick rolled oats
½ cup chopped unsalted peanuts
1 large ripe banana, mashed
1/c cup unsweetened applesauce
½ tsp. pure vanilla extract
Stir together the flour, oats, and peanuts in a bowl and set aside. In a large bowl, stir together the banana, applesauce and vanilla. Add the dry ingredients to the banana mixture and stir to form a stiff dough.
Roll the dough into walnut-size balls and flatten on an ungreased baking sheet with the back of a spoon or your hand. Bake for 15 minutes, or until golden.
Cool on a rack completely before serving.
Store in an airtight container for up to 1 week, or wrap well and freeze for up to 2 months. (Thaw before serving.)