I don’t know about you but when that sunshine touches down after a long winter all I want to do is find every excuse to be outside. This chocolate banana oatmeal cookie recipe is for that backyard BBQ party, that picnic by the water or that ‘on my way outside’ breakfast snack.
This recipe is inspired by an Amy’s Healthy Baking recipe, but with a few tweeks I’ve made it my own for the chocoholics out there like myself ;)
Yes, I will let you know exactly how you can make this recipe gluten free and vegan because its 2019 and I’ve got your back.
You will need:
1 cup of oats (gf if needed)
¾ cup of flour (gf if needed)
1 tsp of baking powder
2 tsp of cinnamon
1 ½ ripe bananas
2 tbsp creamy peanut butter
1 tsp vanilla extract
¼ cup of honey (use maple syrup to make vegan)
¼ coconut or almond milk
½ cup of dark chocolate
You’re going to find a big bowl and mix the oats, flour, baking powder and cinnamon together. (and a pinch of salt!)
In a separate bowl you’re going to mix the peanut butter, bananas, honey and vanilla.
This is where things get real. You’re going to slowly mix those dry ingredients into the wet ingredients and add that coconut milk and of course, chocolate. (add a few extra choc chips for good measure)
Allow the mix to cool in the fridge for 25 mins.
Preheat the oven to 325 degrees while you wait.
Scoop the cookies into 12-15 balls of glory (lick the spoon)
Bake for 10 minutes, let cool and enjoy! :)