Happy Monday!! Did you guys have a good weekend? Ours was pretty relaxed, but the weather turned SUPER winter in the DC area. We are even expecting snow next weekend which I am extra excited for since my mom and sister will be in town visiting for the holidays.
Now to these cookies…can you believe I snapped these pics with my phone? #vscocam for the win!! I dislike wasting anything (food, water, energy, time, etc)…but there is something about bananas where they just ripen too quickly for us to eat them and then they are black. What to do, what to do? I usually freeze the peeled bananas and save them for smoothies which is great or homemade banana ice cream (I know, yum!). But since it is fall/feels like winter, I am coming up with recipes to use them for baking.
Bananas have a lot of natural sugar so it’s so easy not to have to add a lot of additional sweeteners. I stay away from refined sugar as much as possible so I sweetened these with one cup of maple syrup (that’s it!). Rather than butter I chose coconut oil and I used oatmeal and gluten free all purpose flour for the base. They are very banana in taste (I love banana, though) and if you are a PB lover like I am, drizzle some warm Peanut butter on top and then die of love for these cookies.
What you need:
- 2 small-med overly ripened bananas
- 1 Large Organic Egg
- 1 Cup Maple Syrup (the good stuff!)
- 1/4 cup of melted coconut oil
- 2 tsp of Vanilla Extract
- 1.5 cups of gluten free old fashioned oats
- 1.5 cups of all purpose gluten free flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1 cup of organic chocolate chips or cacao chips (if using cacao chips, might want to add more sweetener such as agave!)
- I used a kitchenaid but you can use a handheld mixer and one large bowl for this recipe. Combine the egg, bananas, maple syrup, coconut oil, vanilla, and beat on medium for about 3 minutes (should be on the runnier side than traditional cookies)
- Stop mixer, add oats, flour, cinnamon, baking soda, salt and beat together for another minute.
- Stop, add chocolate chips and either hand mix with large spoon or beat on low to mix together.
- REFRIGERATE DOUGH FOR AT LEAST 2 HOURS (up to 4 days!)
- Preheat oven to 350 degree Fahrenheit
- Place parchment paper on cookie sheet
- Using a 1/2 tablespoon measuring spoon scoop the dough and roll into little balls, placing on cookie sheet.
- Bake for 10-13 minutes depending on the ripeness of your bananas and how long you refrigerate you might want to taste test and cook some more!
Here’s to a healthy and happy you (and non-wasteful!!), xo!