Updated: Mar 29
These simple eggless cookies are everything to feel good about eating (including the chocolate). They freeze well too - just freeze on a flat surface in a single layer and then pop the cookies into a ziploc bag. Enjoy one (or more) at a time by microwaving for a few seconds or warming in a 350 degree oven for a few minutes, until warm and tender.
Recipe (yield: 18 cookies)
1 large ripe banana
1/2 cup peanut butter (or any nut/seed butter)
1/2 tsp vanilla extract
2 cups rolled oats
1/4 cup whole wheat flour
1/2 cup bittersweet chocolate chips (60% cacao or higher)
Preheat oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper.
Mash banana in a large bowl. Stir in peanut butter and vanilla extract until smooth.
Gradually add remaining ingredients, stirring between each addition until a sticky dough forms.
Scoop heaping tablespoons of dough and roll into balls, placing a few inches apart onto prepared sheet pans. Using the back of a spoon, flatten the cookies slightly. Bake 10-12 minutes.