These (plus some Breakfast Cookies) were made for a post, very long run treat. It was hard for to only eat one after I made them. You always gotta eat one to be sure they taste right? Although sometimes tasting 2 might be necessary just to be sure the batter was mixed evenly. :) But I only had one. The rest need to be save for the next day for a group of us running a very long distance.
Needlessness, they were well received after the run!
These cookies are super healthy...
- No Dairy
- No Eggs
- No Soy
- No Gluten
- Good fat
I look forward to making the next batch!
Choose STRONGER! ~ ♥ JenG
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{peanut butter oatmeal cookies}
~ Gluten, Soy, Dairy, Egg Free & Oh so good! ~
2 ripe bananas, mashed
1/3 cup all natural, organic peanut butter
3/4 cup of unsweetened applesauce
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
Dash of nutmeg
1 1/2 cup of gluten free oats
1/4 cup unsweetened, shredded coconut
1/4 cup of Enjoy Life chocolate chips, optional (or any other soy, dairy, gluten free chocolate chips)
Preheat over to 350. Line some baking sheets with parchment paper.
In large bowl, combine mashed bananas, peanut butter, applesauce, vanilla extract, salt, cinnamon, and nutmeg. Mix well. Next stir in oats, coconut, and chip if desired. (I made half the batch without the chocolate chips since I don’t eat chocolate.) Mix well again.
Using a small ice cream scoop (about 2 Tbsp size), scoop out batter onto line baking sheets. Flatten the cookies some to help them cook evenly. They don’t spread out, so you can put them closer together. This makes over a dozen cookies.
Bake in preheated oven for 20-25 minutes depending on what type of baking sheet you use (metal verse stone). Cool cookies on a cooling rack and store in a seal container.
Recipe adapted from The Skinny Fork.
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