These cookies are kind of awesome, and as far as cookies go, they're kind of awesome for you as well.
There's only 1/4 cup of whole wheat flour in these cookies and the rest of the dough is oatmeal. There's no butter, no white sugar, and less than a cup of brown sugar in these babies. The sweetness comes from the bananas and the flavor comes from the peanut butter. They're soft and chewy.
In short, they're delicious.
It's quite a cozy day in Baltimore. The temperatures are a little cool and the sky is quite grey. After a vicious leg workout this morning (I might not be able to walk tomorrow), I have now set up camp in the cozy corner of my "L" couch.
I am going to attempt to get lots of work done today. I am dangling a Margherita pizza in front of my face for dinner as a reward if I get most of it done. I know we're not supposed to reward ourselves with food, like dogs, but let's be real here.
Bribery works and pizza is delicious.
Here's the recipe!
Peanut Butter Banana Oatmeal Cookies
Recipe from Greens and Chocolate
Makes 2 dozen large cookies
2 ripe bananas, mashed
1/3 cup natural creamy peanut butter
1/3 cup canola oil
¾ cup light brown sugar
1 tsp vanilla
3 ¼ cup old-fashioned oatmeal
¼ cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup chocolate chips
Preheat oven to 350 degrees and line a cookie sheet with a piece of parchment paper. (Alternatively, you could just grease the pan.)
In a large bowl, mix together mashed bananas, peanut butter, oil, and brown sugar using a wooden spoon until it is smooth and creamy. Mix in the egg and vanilla.
In a separate bowl, mix together the oatmeal, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ones and mix until they are completely incorporated. The dough will be thick and pretty wet. Fold in the chocolate chips.
Use a medium cookie scoop (or 2 spoons) to drop dough onto prepared baking sheet. Leave plenty of room between the cookies as they will spread when they bake.
Bake for 10 minutes until the tops are browned. Allow the cookies to cool for 5 minutes on the pan before moving them to a cooling rack to cool completely.
Store cookies in an airtight container for several days.