Stephanie brought these to our board hang out night and I kept thinking about them all week. She told me she found the recipe on Two Peas and Their Pod - blog. I searched. Then I had to make vegan/sugarless chocolate chips. My bananas weren't ripe; so I ripened them. FINALLY I was ready to BAKE cookies! I chose not to use any sweetener other than the bananas. I think they are fine. I haven't had sugar for months. I suspect the SAPs (Standard American Palates) around here will want it with some sort of sugar - Agave or honey..... The bitter chocolate and less sugar certainly make it less likely to binge on these and yet still provide a nice taste treat.
3 large, very ripe bananas, peeled
1/2 cup creamy all-natural peanut butter
1 tablespoon coconut oil, slightly warmed, but not melted
2 tablespoons agave nectar
1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat Baking Mat and set aside...or spray it.
2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Note: If you don't need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.