What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you? These cookies! Yay for things that taste good and are healthy simultaneously. And don't forget fun to make! So many wins, I want to make these all over again. Instead, I shall have just as much fun writing out the recipe for you.
Chocolate Chip Banana Cookies
Makes about 30 cookies
- about 15 dates (if medjool, you'll need less)
- 1/4 cup milk almond milk (or milk of choice)
- 1/2 cup peanut butter
- 1 small very ripe banana, mashed
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 12 oz bag semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Oven 350 Fahrenheit.
In a blender or food processor, blend dates until very finely chopped. Slowly add milk and continue to blend until a smooth paste forms. If using a food processor, be extra careful adding the milk as it may splatter; food processors tend to not have as good of a seal as blenders.
Add peanut butter, banana, egg, and vanilla to the date paste and beat well.
In a separate bowl whisk together oats, baking soda, and salt. Add to date mixture.
Stir in chocolate chips and pecans just until combined. Refrigerate dough for 15 minutes.
Drop by spoonful onto cookie sheets lined with parchment paper and bake for 12-15 minutes until edges start to turn lightly golden. Allow cookies to cool and set a bit before removing from pan.
These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp flax powder to 3 Tbsp water, use vegan chocolate chips, use certified GF oats and vanilla extract. Voila! Now anyone can eat these delicious morels.
Adapted from Veggies Don't Bite