Thanksgiving came and went just like that. But you know what stuck around? The appetite. Oh the dreaded post-holiday appetite. As if two back to back dinners didn’t put me over the edge (luckily I was smart enough to bring a change of sweats), leftovers took over my fridge. And to top it off, I took home half of a whole cake! I’m not an amateur at this.
Since then, I’ve been having these ridiculous cravings for sweets…especially this weekend. So did I go with a spoonful of peanut butter? A handful of dark chocolate? Yes and no. I found myself with four EXTRA ripe bananas sitting on my counter, and my first thought was: banana bread. Unfortunately, my pantry was out of flour.
With a little peanut butter, a couple cups of oat, a whole lot of ripe bananas and a handful of add ins, I ended up with a tray full of extra delicious peanut butter banana oat cookies. And, I didn’t feel too guilty after I ate one…or six. When you take out the flour…the sugar…the eggs…and everything in-between, you’re left with the best part: the cookie itself.
My gosh, are these good! I literally had to pack these away so they’d be out of sight and out of mind. Now that I think about it, these are quite similar to the no bake energy bites that are all of Pinterest. So to think about it even MORE, these essentially are energy cookies suitable for a quick fix or even breakfast. So now, where are my cookies at?!
Smart cookie, very smart cookie.
- 4 ripe bananas, mashed
- 2 cups old fashioned oats
- 1/4 cup peanut butter
- dark chocolate chips
- chopped walnuts
- unsweetened shredded coconut
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- In a medium bowl, combine bananas, oats and peanut butter.
- Add in any additional "toppings" of choice (i.e., chocolate chips, walnuts and shredded coconut).
- Using your hands, roll into small rounds and flatten slightly.
- Place on baking sheet.
- Bake for 15 minutes and cool for 10.