I pinned this peanut butter oatmeal chocolate chip coconut cookie recipe after seeing a friend of mine pin it but I was a little skeptical. Recipes that are sugar free, egg free and gluten free can be hit or miss. Luckily that friend of mine made them first and after devouring them at her place, I knew they were delicious. Maybe the chocolate chunks make up for the no added sugar but I've made them a few times now and I just had to share the recipe with you.
If you want these gluten-free, ensure you use gluten-free oats.
3 large, very ripe bananas
1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter - I use natural peanut butter
1/4 cup canola or olive oil - I use olive oil
1 tsp. vanilla extract
2 cups old-fashioned (large flake) or quick oats - I use quick oats
1/3 cup shredded coconut (optional but I do add it )
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 – 1 cup chopped dark chocolate or chocolate chips - I use chopped dark chocolate
Preheat oven to 350˚F.
In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.
Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.
I like the make bigger cookies so this recipe only makes 10.
Let me know if you make them! Happy baking!
original recipe found here
These look great! I'll try them soon.... looove chocolate and banana.ReplyDelete
Mmmmm. You had me at chocolate chunk.ReplyDelete
They look scrumptious! Gotta make some soon!ReplyDelete