Every evening, I sit down with a cup of tea and write. It’s inevitable that at some point, I’ll crave a cookie. Although my diet is healthy, like many people, I have a tendency to deprive myself of small moments of pleasure like a cookie…or two.
No more. I have decided to start baking again. The following recipe has any number of variations that you can try, depending on whether you want a cookie with dark chocolate chips or you’d prefer a cookie made with dried fruit. It’s entirely up to you. This recipe contains banana puree, whole-grain oats, and dark chocolate chips, vanilla, and peanut butter.
I like the banana flavor of these cookies, so I don’t add additional sweetener. However, if I didn’t have dark chocolate chips on hand, I’d substitute cocoa powder and simply add 1-2 tablespoons of maple syrup. Maple syrup doesn’t result in the belly bloat that other sweeteners, especially artificial sweeteners, can cause.
My office coworkers, who say they don’t like anything healthy, tell me they enjoy these cookies with their morning coffee. I hope you do, too.
Chocolate Banana Oat Drops
3 very ripe bananas
2 cups whole-grain rolled oats (not quick-cooking)
¼ cup natural peanut butter (I like Trader Joe’s natural salted peanut butter)
1 tsp. vanilla
1 cup dark chocolate or carob chips*
*Or substitute ¼ cup high-quality cocoa powder for the chocolate chips and sweeten to taste with 1-2 tablespoons pure maple syrup.
In a large bowl, smash bananas with a potato masher to make a banana puree. Using a rubber spatula, fold in whole rolled oats and peanut butter. Add chocolate chips. Allow to stand for about 30 minutes to let the oats soften. Meanwhile, preheat your oven to 350 degrees.
Drop by heaping teaspoonful onto a big cookie sheet. (There is no need to oil the pan first since there is natural oil in the peanut butter. Your pans will clean up easily with soap and water).
Bake 12-15 minutes. When cool, store in a covered container.