I wanted to make cookies a couple of nights ago, but I really didn’t want to deal with the mess of getting flour all over the kitchen or feeling guilty about eating them later. So, I scoured the internet for options, and I found a few good starter recipe ideas, but they all seemed lacking a little. After adding a little of this and a little of that, then trying a slightly different second batch, this is what I ended up with, and they were delicious! The wholebatch didn’t last 24 hours at my house. I also had a hard time not eating all of the dough,because it’s super yummy on it’s own!
- 2 very ripe bananas
- 1 cup Old Fashioned or Quick Cooking oatmeal (dry)
- 2 tablespoons peanut butter
- 1/2 teaspoon honey
- Handful of semi-sweet chocolate chips (optional)
- 1/4 cup shredded coconut (optional)
Yield: 15 cookies
Preheat oven to 350 degrees.
Mash bananas with a fork until smooth. Add the remaining ingredients and mix thoroughly. This will be thinner than most cookie “dough.” Then, try not to eat all of the dough before you get it on the pan. Line a cookie sheet with parchment paper, and drop heaping tablespoons of the dough onto the paper (you don’t need to leave much room between cookies).
Bake for 15-20 min until lightly browned. Remove from oven and let cool for 10 minutes, then enjoy your (mostly) guilt-free snack!
For those of you on 21 Day Fix, 1.5 cookies would count as a one yellow treat swap.
Nutritional Info: Serving 1 cookie, Calories 68, Fat 2.5 g, Cholesterol 0 mg, Sodium 5.4 mg, Potassium 79 mg, Carbs 11.1 g, Fiber 1.1 g, Sugars 5.6 g, Protein 1.4 g, Vitamin A 0.3%, Vitamin C 2%, Calcium 0.1%, Iron 1.9%.
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