This Week's Recipe: Peanut Butter Chocolate

                                          Granola Cookies


2 ripe bananas, mashed
1 cup peanut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats (gluten-free)
1/4 cup cocoa powder
1/2 cup chocolate chips or cacao nibs
1/2 cup chopped salted peanuts



Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.

In a large bowl, mix together the peanut butter, maple syrup, vanilla extract and bananas. Stir in the remaining ingredients. Scoop the cookies onto the baking sheet and using a fork, press them down slightly.


Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes. Allow to cool for at

least 5 minutes before serving.

Serve immediately or store in the refrigerator for up to 3 days.


Dietary Tags: Dairy-free, Egg-free, Gluten-free, Vegan, Vegetarian
Servings: 18


Recipe from:

Recipe video link:


Ana’s Kitchen Tips & Tricks: 

1. When a recipe calls for sifting don’t skip the sifting procedure as sifting incorporates air into the batter

    and makes sure that the dry ingredients are mixed well.

2. Keep Your Oven Door Closed at all times. You now know how the oven’s temperature can ruin a recipe.

    But what can completely throw off the oven temperature is constantly opening and closing the oven

    door to peek inside. I know you’re excited about what’s baking! It’s so tempting to keep the oven ajar to

    see your cake rising, cookies baking, and cupcakes puffing up. But doing so can let cool air in, which

    interrupts the baked good from cooking and/or rising properly. Rely on the light feature in your oven if it

    has one.

Previous Recipes

Spence Neighbourhood Association (SNA)

615 Ellice Avenue

430 Langside Street

641 St. Matthew’s Avenue

583 Ellice Avenue

 Winnipeg, Manitoba


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