These cookies have no added sugar and no eggs in them. This is not for any big health benefit or anything, although less added sugar is always a good thing. It is because there were no eggs in the house, so I had to use bananas, and therefore didn’t need sugar. And cookies were required. Now that I’ve figure out roughly what my cookie batters look like when I make them with bananas, it’s getting really easy to just guestimate what I need and magically end up with cookies. The peanut butter ups the protein, and the oatmeal ups the fibre. They’re still treats, I wouldn’t binge eat the whole batch or anything (I would, I just mean it’s probably not the healthiest option), but these are a slightly healthier version for those who love their cookies. Also, the lack of eggs means the cookie dough is fair game!
- 2 medium ripe bananas
- 1/3 cup chunky peanut butter
- 2/3 cup oatmeal
- 1 cup flour
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp vanilla
- 2 cups semisweet chocolate chips
- Preheat the oven to 350F.
- In a large mixing bowl, cream the bananas and peanut butter together with a fork.
- Gradually add the oatmeal, flour, and baking soda and mix until you have a big sticky ball.
- Add the milk gradually to thin everything out until it looks like normal cookie dough. Add the vanilla.
- Stir in the chocolate chips.
- Use a spoon to dollop the dough onto a non-stick baking sheet. You should be able to make 2 dozen cookies.
- Bake for 10 minutes.