Recipe Details
Chewy, rugged peanut butter cookies packed with oats, coconut, cranberries, and a maple-cinnamon kick—perfect for a sweet, energy-boosting trail snack to keep you going when time is limited and you're hungry!
Prep Time
10min
Cook Time
12min
Wait Time
5min
| Characteristic | Details |
|---|---|
| Difficulty: | Easy |
| Cost: | Cheap |
| Category: | Camping Snacks |
| Seasons: | All |
Ingredients
Ingredients & Servings: Easily customize your meal with our adjustable servings slider. The ingredient list dynamically updates, ensuring perfect portions for your camping adventure, whether solo or with a group.
For 1 Batch(es)
Cookies
| 2 Large | Bananas, ripe |
| 2 Large | Eggs |
| 1 cup | Peanut butter, natural |
| 1/4 cup | Maple syrup |
| 1 tsp | Vanilla |
| 2 1/2 cups | Quaker Large Flake oats |
| 1/2 cup | Coconut, shredded |
| 1/2 cup | Cranberries, dried |
| 1 tbsp | Cinnamon |
| 1/4 tsp | Salt |
Rugged Peanut Oat Cookies Directions
- In a large bowl, mash 2 ripe large bananas until smooth.
- Add 1/2 cup natural peanut butter, 1/4 cup maple syrup, and 1 tsp vanilla extract. Mix until well combined.
- Stir in oats, shredded coconut, raisins, cinnamon, and salt until a thick dough forms.
- Divide the dough into 12 equal portions (about 1/4 cups each). Shape into balls and flatten into cookies on a parchment-lined cookie sheet.
- Bake at 350°F (or medium heat) for 10-15 minutes until they get a golden brown on the edges.
- Let cool for 5 minutes. Pack in a sealed container or Ziploc bags for the trail.
Recipe Notes
- Pack oats, coconut, and raisins in Ziploc freezer bags.
- Swap cranberries for dried blueberries or raisins for variety—keep at 1/2 cup.
- For a quick breakfast on the trail, bring some jam on your trip and spoon some on each cookie.
Nutrition facts
Per Serving
| Kcal: | 400 kcal |
| Fibers (g): | 7g |
| Sodium (mg): | 200mg |
| Carbs: | 50g |
| Sugar (g): | 20g |
| Fat: | 15g |
| Saturated fat (g): | 4g |
| Proteins: | 10g |