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These cookies contain no eggs, no butter, and no added sugar. The moisture and sweetness comes from ripe bananas and the texture comes from rolled oats and rice crisp cereal. The irresistible combination of peanut butter, chocolate and bananas, stirred into a soft and chewy oat cookie, makes for a wonderful treat for all my nibblers out there.
Preheat oven to 350ºF. Combine and mash bananas, peanut butter, applesauce, and vanilla in a large bowl. Set aside.
In another bowl, combine oats, brown rice crisps, baking powder, cinnamon, and salt and stir together.
Add dry ingredients to wet ingredients and stir. Fold in chocolate chips (and coconut, if using) until mixture is blended together (the batter will be very moist).
Drop the dough by the spoonful onto a cookie sheet lined with parchment paper. Bake for 15-20 minutes, just until the cookies set.
Remember, it will take a little longer than baking regular cookies because the bananas add extra moisture. Take out of the oven and let cool for 10 minutes. Move to a plate and nibble away.
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