These cookies contain no butter, sugar, or eggs. But wait – they’re delicious. No, really. Their moisture and sweetness comes from ripe bananas, and their structure comes from oats – making them gluten free if you use gluten-free oats. They have the irresistible combination of peanut butter, chocolate and bananas, stirred up into a soft, chewy, cookie that keeps well and makes a wonderful quick breakfast nibble or post-workout snack. It’s a great recipe to pull into service when you have blackening bananas and no interest in yet another banana bread. Did I mention they don’t contain any butter, sugar or eggs? They’re not very sweet, but sweet enough for kids, and even myself, which is surprising in my current chocolate-addicted state. They satisfy my cravings for chocolate and chewy cookies, without all the empty calories.
I had seen a recipe for Nikki’s Healthy Cookies over at 101 Cookbooks and wasted no time making them. The original recipe called for coconut oil and almond meal, which I didn’t have (and didn’t much feel like making out of whole almonds, although I easily could have). It occurred to me that almond butter would do the trick, and then – of course – added peanut butter to go with the banana! The all-nut nut butters are pretty dry anyway. I almost added an egg, and just a bit of sugar or honey. But I held off, and I’m glad I did – these are actually really good and held together very well.
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.
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