I’ve been seeing this recipe floating around on Facebook, but I can’t find it’s origin so I’m putting up my own take on it to refer back to.
Now, let me be clear. These are not what I would call cookies. I see them as a healthy, cookie-substitute that will satisfy your sweet tooth. They are nutritious enough to give to your kids and feel like you’ve really provided for them. Protein, fiber, potassium and fruit. No eggs, oil, butter, sugar, flour or dairy (provided you use vegan chocolate chips, like I did, since that’s what I had in the pantry). They’d also make great nursing “cookies,” since they’re chock full of oats!
Do I love them? No. Do I like them enough to eat them instead of Birthday Oreos, when I’m feeling guilty about the number on the scale? Yes. Are they worth a try? Absolutely. They are the easiest baked good I’ve thrown together in as long as I can remember.
- 2 ripe bananas
- 1 c quick oats
- 1/2 c mini semi-sweet chocolate chips
- 1 heaping tbs peanut butter
- Preheat oven to 350. Combine bananas and peanut buter in a small bowl with a hand mixer. Stir in quick oats and chocolate chips. Using small ice cream scoop, plop dough balls onto cookie sheet, evenly spaced. Bake for 15 minutes. Allow to cool on tray for 5 minutes, then transfer to wire rack or plate.
You could experiment with other mix-ins, too. Craisins, dried cherries, white chocolate or yogurt chips? YUM! Have at it and let me know what you think…