Mmmm Cookies! Who doesn’t love cookies? But these cookies are not the regular flour butter sugar chocolate chip cookies, well they do include chocolate, but with none of the previous mentioned ingredients. Yes I said it, there is no flour, no butter, no sugars or even oils included in the recipe. I might have actually listed most of the ingredients in the title.
These oatmeal cookies could be considered a healthy alternative to the old school chocolate chip cookies, maybe the chocolate part doesn’t make them too healthy, but they really are considered healthier. I enjoy baking them from time to time for family and friends, and for myself as well, of course.
They could also be vegan when you think about it, if you plan to switch the semi-sweet chocolate with vegan chocolate, plus there are no added eggs, nor milk or anything dairy.
^ Press the cookies down between 2 hands to make a cookie shape. This is a photo of the cookies before they enter the oven. It’s okay if you do not leave space between them, as they do not spread like regular cookies.
^ The cookies on a cooling rack after they cooled on the baking tray for 2 mins.
I prefer to serve the cookies whilst warm. I microwave the ones we want to eat–for about 20 seconds–right before serving. Just make sure the are not too hot. To my recipe as well, I only add semi-sweet chocolate, but you can add dried cranberries, dark chocolate, raisins, walnuts, and what not, if you wish. Add the stuff you like, and every time you make it add something new until you settle to a recipe that makes your favorite cookie. You can actually try adding these ingredients to a couple of cookies before inserting them into the oven, good idea, right? Without further ado, let’s just jump into the recipe, will we?
Banana Peanut Butter Oatmeal Cookie Recipe
Prep Time: 10 mins
Baking Time: 10 mins
Total Time: 20 mins
Yield: 12 cookies or more (depending on the size you make them)
INGREDIENTS:
1 large ripe banana OR 2 small-medium ripe bananas
½ tsp vanilla
4 Tbsp peanut butter
1 cup chopped semi-sweet chocolate OR chocolate chips OR mix both
1 ½ cup quick oats
I recommend that you follow the recipe step by step.
DIRECTIONS:
- Preheat oven to 180°C.
- In a large bowl, mash the banana(s), then add peanut butter and vanilla extract.
- Stir the 3 ingredients well until combined.
- Fold in the chopped chocolates or chocolate chips using a spatula or wooden spoon, or by hand if you prefer. Keep about 2-3 Tbsp of chocolates on the side.
- Add the oatmeal to the mixture, and stir again to combine.
- Prepare a baking tray lined with parchment paper.
- Divide the mixture into how many cookies you want to make, 12 for example, then roll each into a ball and press it down between both hands to make a cookie shape.
- Before putting the tray into the oven, add those chocolates that you put aside on top of each cookie, they will taste better and look better.
- Bake for about 10 mins, or until you notice the edges turning into a golden color. I suggest you start to check on them from minute 9. Make sure they don’t burn from the bottom.
- Remove from the oven and allow to cool for 2 minutes.
- Transfer cookies to a cooling rack and enjoy!
STORAGE: Store in an air-tight container for up to 2-3 days. Keep away from direct sunlight and at room temperature. Preheat for about 15-20 seconds in the microwave before serving as they taste so good when served warm.
NOTES++
++ You can switch the chocolate with dried cranberries, walnuts, almonds, raisins, etc.
++You can add both types of chocolate, mix the chopped chocolates with the ingredients, and use the chocolate chips to add on top of each cookie.
++As mentioned earlier, if you are vegan, you can switch the semi-sweet chocolate to vegan chocolate.
Hello, Sunshine 