In recent weeks I’ve made brownies with black beans and peanut butter pie with squash inside. This past weekend I added another guilt-free goodie to my repertoire: peanut butter banana chocolate chip cookies. What makes them so healthy? No sugar! Not one little pinch. There’s also no flour and no eggs. In fact, I’m not even sure you can technically call these buttons of yumminess cookies — they are more like congealed clumps of well-matched ingredients. I found the recipe on Babble’s Family Kitchen blog. Here’s my version:
Peanut Butter Banana Oatmeal Chocolate Chip Clumps
3 large, ripe bananas
1/2 cup peanut butter (or some other kind of nut butter that floats your boat)
1/4 cup vegetable oil
1 tsp. vanilla extract
2 cups traditional oatmeal (use gluten-free if you want)
1/3 cup shredded coconut
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1 cup chopped semi-sweet chocolate chips
1. Preheat oven to 350. Get your cookie trays ready. I used a non stick spray on mine, but lining them with parchment paper would be even better.
2. Mix wet ingredients in a bowl: bananas, peanut butter, oil, and vanilla.
3. Mix dry ingredients in a separate bowl: oats, coconut, baking powder, cinnamon and salt.
4. Mix wet and dry ingredients together and stir in chocolate chips.
5. The mixture should be well combined and have a goopy, sticky texture. Using a tablespoon, scoop out large clumps of the batter and place on the cookie tray. They won’t spread while baking, so don’t worry about how much space is between them.
6. Bake 12 minutes or until the bottoms are golden brown. Allow to cool slightly before removing from tray.
7. Eat as many as you like, knowing that they are full of good things!