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Phụng 25.10
Phụng 25.10
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Thursday 15 October 2026 02:59:35 GMT
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Ingredients: 2 ripe bananas, mashed ½ cup Greek yogurt ½ cup creamy peanut butter 2 eggs ¼ cup honey or maple syrup 1 teaspoon vanilla extract 1½ cups oat flour ½ cup rolled oats ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt ⅓ cup chocolate chips Directions: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Whisk mashed bananas, Greek yogurt, peanut butter, eggs, honey, and vanilla until smooth and creamy. Add oat flour, rolled oats, baking soda, cinnamon, and salt, then stir until a thick cookie dough forms. Fold in the chocolate chips. Press the dough evenly into the prepared baking pan. Sprinkle a few extra chocolate chips over the surface. Bake for 22–27 minutes, until the edges are golden and crisp while the center remains soft. Let the cookie bars cool in the pan for 15–20 minutes before slicing. Cut into thick bars and serve slightly warm for soft centers and crispy edges.
Ingredients: 2 ripe bananas, mashed ½ cup Greek yogurt ½ cup creamy peanut butter 2 eggs ¼ cup honey or maple syrup 1 teaspoon vanilla extract 1½ cups oat flour ½ cup rolled oats ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt ⅓ cup chocolate chips Directions: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Whisk mashed bananas, Greek yogurt, peanut butter, eggs, honey, and vanilla until smooth and creamy. Add oat flour, rolled oats, baking soda, cinnamon, and salt, then stir until a thick cookie dough forms. Fold in the chocolate chips. Press the dough evenly into the prepared baking pan. Sprinkle a few extra chocolate chips over the surface. Bake for 22–27 minutes, until the edges are golden and crisp while the center remains soft. Let the cookie bars cool in the pan for 15–20 minutes before slicing. Cut into thick bars and serve slightly warm for soft centers and crispy edges.

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