Well ha! I totally forgot I was supposed to post today. I have an excuse. I was just asked to write a short story and it’s due September 4th. Aggh! Major brain melt going on here today. So, instead of trying to think of something clever, I’m just going to leave you all with a treat. I found this recipe on Pinterest and made it last night. SO GOOD. No sugar or flour. There’s nothing bad in it. I use sugar-free chocolate chips (Hersheys makes those!) and I used peanut butter with chia seeds in it (love chia!). My hubby, who still has a sweet tooth, proclaimed them ‘fine’, but both me and my son gobbled up quite a few.
Peanut Butter & Banana Chocolate Chunk Cookies
If you want these gluten-free, ensure you use gluten-free oats.
3 large, very ripe bananas
1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter
1/4 cup canola or olive oil
1 tsp. vanilla extract
2 cups old-fashioned (large flake) or quick oats
1/3 cup shredded coconut (optional)
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 – 1 cup chopped dark chocolate or chocolate chips
Preheat oven to 350˚F.
In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.
Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.