Well, I stumbled upon a recipe for a healthier oatmeal cookie that actually looked better than some of the granola bar recipes I've seen. Flourless oatmeal chocolate chop bites were born.
Notes: I don't know that these are gluten free, only because I don't know if my oats are gluten free. And is peanut butter gluten free? I have no clue. But I know these are flourless, if that helps!
These taste like a combination of banana bread and an oatmeal cookie. A plus in my book!
These will be easier to mix if the ingredients are at room temperature. If your peanut butter is a little stiff, zap it in the microwave for a few second so it loosens up. I used natural peanut butter here; the oil makes it easier to stir.
If you'd like to keep these egg-free, you could either use another tablespoon of peanut butter or a couple more bananas.
You could use raisins or any other dried fruit instead of chocolate chips.
These cookies don't expand or spread very much when you bake them, so if you want them flatter, be sure to smoosh them a little with your spoon when you put them on the baking sheet.
Ingredients:
2 cups rolled or old fashioned oats
1 ripe banana
1 egg
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/2 cup of unsweetened apple sauce
2 heaping tablespoons peanut butter
1/2 cup mini chocolate chips
Directions:
In a large mixing bowl, beat the egg and mash the banana. Add in the vanilla, the peanut butter, and the applesauce. Stir to combine (it won't be perfectly smooth).
Add in oats, pumpkin pie spice, and chocolate chips. Stir until well mixed and the dough starts to feel like cookie dough.
Refrigerate for 30 minutes.
Heat oven to 350. Put tablespoonfuls of dough on a parchment or foiled lined baking sheet. Bake for about 20 minutes until golden brown.
Store in an airtight container and separate the layers with wax paper. Enjoy!
No comments:
Post a Comment