Good Morning and Happy Tuesday Fam! I hope your week is off to a good start and you're enjoying the warm, summer weather! I have a new healthy, yummy, peanut butter-y, dairy-free, vegan, gluten free, etc etc etc. recipe for you. For those who don't know, I have been testing recipes that agree with my digestion. Dairy, my friends, is my enemy. It is a sad fact I need to accept. I am highly lactose intolerant, which is perpetually disheartening since, I LOVE ALL BAKED GOODS + ICE CREAM. Instead of cutting out all sugar (cause yo girl couldn't do that) I have been developing some yummy recipes that work with my digestion and satisfy my sweet tooth! See below for the vegan cookie recipe I have created!
MACROS: 121 cal | 14C | 5P | 5F
2 large very ripe bananas (about 1 cup mashed)
1 cup natural peanut butter, or other nut or seed butter
1 1/2 cup gluten-free rolled oats
1 Tablespoon cinnamon
optional: 3/4 cup add-ins of choice, like chocolate chips, coarsely chopped nuts or dried fruit, etc.
optional: Additional 1/3 cup melted chocolate for drizzle.
Preheat the oven to 350. Cover a baking sheet with parchment or a nonstick pad. In a food processor or high-speed blender combine all the main ingredients (no add-ins yet). Pulse until the oats are broken into small pieces, the banana is no longer visible, and the whole thing has formed a thick paste.If you are using any add-ins, transfer the dough to a mixing bowl and fold them in.Divide the dough into 2 Tablespoon portions. Roll each into a ball and flatten slightly with the palm of your hand before placing on the prepared baking sheet.Bake for 15-20 minutes, then remove from the oven and allow to cool for 5-10 minutes on the cookie sheet before transferring to a wire rack to cool completely.Optional: If drizzling with chocolate, wait until the cookies are completely cool before adding the drizzle.