INGREDIENTS
¾ cup ripe bananas (2-3, depending on their size) 1 cup all-natural peanut butter ½ cup brown sugar 1 egg 1 Tablespoon vanilla extract ½ cup whole wheat flour ½ cup instant oats 1 teaspoon baking soda ½ teaspoon salt ⅓ cup mini chocolate chips PREPARATION Preheat oven to 350 degrees F. Line a cookie tray with parchment paper and set aside. In a medium mixing bowl, mash bananas with a fork. Add peanut butter, brown sugar, egg, and vanilla. Using an electric mixer, beat until smooth. In a separate small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add to the peanut butter mixture, beating until well-combined. Stir in the chocolate chips. Using a tablespoon measure or cookie scoop, form them into rounded balls and place them on the prepared cookie sheet. Bake for 9 minutes or until lightly browned. Makes about 2 dozen cookies. Store in an airtight container for up to a week, or in the freezer for up to a month. Either way, heat before consuming (approximately 8 seconds in the microwave if fresh; 15 seconds if frozen), as they are best warmed!
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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