I’m always looking for quick simple recipes to have on hand as ‘after school snacks’ for the kids and myself :) I want something that we can just grab on our way out the door that’s yummy, filling and that will give us energy.
These banana oat cookies totally hit the spot! It’s a great way to use up those super ripe bananas you’ve got lying around when you’re not in the mood for banana bread. I can quickly whip these up and they’ll be ready in less than 20 minutes! The kids love them for breakfast too!
2 super ripe bananas
2 cups old fashioned oats
1/2 cup natural peanut butter
1 tbsp maple syrup
1 tsp vanilla
1/2 tsp sea salt
1/3 cup semi sweet chocolate chips
1 tbsp coconut oil melted
1 1/2 tsp cacao powder
1 tsp maple syrup
Preheat oven to 350’ degrees. Line a baking tray with parchment paper.
In a large bowl, mash the bananas with a fork, add in oats, peanut butter, maple syrup, vanilla and salt. Mix well until everything is combined. Add in the chocolate chips and mix a bit more.
Using a large spoon, scoop batter into small rounds and place on the baking sheet, pressing cookies flat a little. Bake at 350 degrees for 15 minutes. Take out of oven and cool.
For the sauce, melt the coconut oil and mix in cacao powder and maple syrup. Taste and adjust the sweetness accordingly. Pour over cookies or dip the edges of the cookies into the sauce.
These yummy cookies can be stored in an airtight container for 3-4 days :)