Saturday, July 13, 2013

Banana Peanut Butter Oatmeal Cookies

We're on vacation for a few weeks and here are some photos of what we've been up to:  

Giving Cinderelly showers on the beach
Bamboo pole fishing
Putting our toes in the sand
But, before we left, we made some cookies and want to share the recipe with you:

These cookies are gluten free and dairy free.  The only refined sugar is in the chocolate chips and if you use vegan chocolate chips, they'd be vegan.  You can substitute the agave for honey if you prefer.  At only about 85 calories per cookie, it's a healthy indulgence!

Banana Peanut Butter Oatmeal Cookies (makes 2-3 dozen)
from Two Peas and their Pod

3 ripe bananas, peeled
1/2 cup all natural creamy peanut butter
1 T softened coconut oil
2 T agave nectar (or honey)
1 tsp. vanilla
2.5 cups oats (I used gluten free)
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt (if you're using unsalted peanut butter)
1/2 cup chocolate chips  (I used the mini ones)

Mash the bananas with a fork.  Add the peanut butter, coconut oil, agave and vanilla and stir until smooth.  In a separate bowl, combine the oats, baking powder, cinnamon and salt.  Add to the wet ingredients and stir until well combined.  Stir in the chocolate chips.  Bake on a cookie sheet lined with parchment paper or silpat at 350 degrees for 12-14 minutes or until set.  These won't spread much and will stay more like balls.

1 comment:

  1. THey look delicious. My daughter is busy cooking an unhealthy indulgence: cheesecake pops. Heaven help us!