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| These tasty & very low sugar cookies taste a bit like fudge and they are nutritious enough to serve and enjoy for breakfast❣ |
Ingredients:
1 cup mashed/pureed bananas*
1/2 cup creamy style peanut butter**
1 tablespoon pure maple syrup**
2 cups old fashioned oats
1/2 cup mini semi-sweet chocolate chips**
Method:
Preheat oven to 350*. Line a large cookie sheet with parchment paper and set aside. Add the banana, peanut butter and syrup to a bowl. Use an electric mixer to thoroughly blend together. Stir in the oats and chocolate.
Scoop 11 to 12 portions (approximately 1/4 cup) of dough onto the prepared cookie sheet. Flatten the cookies to 1/2 thick and about 2 to 2 1/2 inches diameter. (The cookies will not spread while baking.)
Bake for 10 minutes or until the cookies are set and beginning to turn a light golden brown. Remove from the oven and allow to cool on the cookie sheet for at least 5 minutes. Transfer to a rack to finish cooling completely. Store in an airtight container, in the refrigerator, with pieces of waxed paper between layers of cookies. Makes 11 to 12 tasty & healthy cookies❣
*If ripe bananas are saved in the freezer, when brought to room temperature they will be soft and easily pureed.
**For sugar free cookies, use a natural peanut butter, Lakanto or other sugar free maple syrup and sugar free chocolate chips.
Note: Just like banana bread, these cookies taste better the next day, after they have been chilled. 😀
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