Banana Oatmeal Chocolate Chip Cookies

For the last two weeks I have been 75% successful at eating "clean" and healthy.  I had a few bad days in there, but I'm starting again tomorrow. My mom made these when I was at her house in Oklahoma 2 weeks ago and they. are. great. These cookies have only THREE ingredients: ripe bananas, quick oats and chocolate chips. These are a healthy way to satisfy your sweet tooth and chocolate craving!

I bought barely yellow bananas and let them sit wrapped in a paper bag for 4 days to get them the color below. The riper the banana, the sweeter the cookie. Since these cookies have no sugar, the banana sweetens them. I used semi-sweet chocolate chips, but you could certainly use dark chocolate if you prefer. You must use quick oats. I tried this recipe the first time with regular oats and it was a complete failure.

These are the nutrition facts for 1 cookie, if you make 20 out of the recipe (which is what I got). 

Calories: 56
Fat: 2g
Carbs: 9.5g
Protein: 0.6g

 

 

 

Banana Oatmeal Chocolate Chip Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Yields: 20 cookies

 



Ingredients

2 large bananas, ripe, dark and speckled
1 cup quick oats
1/2 c. semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees.

In a medium bowl, mash the bananas into a thick paste.

Stir in the quick oats and chocolate chips.

Drop dough (2 T. per cookie) onto ungreased cookie sheet and bake for 15 minutes. Allow to cool for 20 minutes then enjoy.

NOTE: I like them best cold, so pop them in the fridge for 15-20!! They taste like chocolate chip banana bread when they come out of the fridge.

Peanut Butter Brownie Bites

Have you ever seen Sally's Baking Addiction website? It's AH-MAZING!! She is a genius. Everything I've made from her blog is delicious! Try these monster cookies! I saw a cupcake recipe on Sally's blog and since I'm barely into the 5 pound can of peanut butter I got from Sam's Club I decided to keep using it up... and this is what happened:

Peanut Butter Brownie Bites

Brownie Bites

 

1/2 cup (1 stick) unsalted butter

3/4 cup packed light brown sugar

1/2 cup cocoa powder

1/2 Tbsp vanilla extract

2 eggs

1/4 tsp salt

1/2 tsp baking powder

3/4 cup all-purpose flour.

 

1.  Preheat oven to 375 degrees. Lightly spray mini muffin tin with non-stick cooking spray.

 

2.  Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.

 

3.  Place 1 tablespoon brownie mixture into muffin tins. Bake in the prepared muffin tin for about 8-10 minutes. Allow to cool completely before frosting.

 

Peanut Butter Frosting

 

1 cup creamy peanut butter

1 cup confectioners sugar

5 Tbsp unsalted butter, softened to room temp

1 tsp vanilla extract

1/4 tsp salt

1/3 cup heavy cream

1.  In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy. Spread on cooled cupakes and top with sprinkles (optional).

Boozy banana bread

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
1 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (I used dark rum)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 cup of flour

Preheat the oven to 350°F. In a large mixing bowl mix butter into the mashed bananas. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Gently stir in the flour until just combined. Pour mixture into a well-buttered 9×5 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.