1 ripe banana
1 cup almond butter, stirred well
1/2 cup brown sugar
1/8 cup white (granulated) sugar
1 1/2 cups old fashioned oats
1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
4 oz. (or about 1/2 cup) dark chocolate, chopped (preferably 70% cocoa)
1 tsp. vanilla
-in a large mixing bowl, peel and mash the banana with a fork
-add the almond butter and mix
-add the brown sugar and white sugar, mix
-mix in egg and vanilla, set aside
-in a blender or food processor, blend the oats until they are minced (you do not want to turn the oats into a flour! so don't process too long. this is to give the cookie texture!)
-add to the almond butter mixture the oats, flour, cinnamon, salt, baking soda, and chocolate
-mix until all ingredients are combined (mixture will be moist and sticky!)
-drop rounded tablespoons onto a lightly greased baking sheet or a baking sheet lined with parchment paper (be sure to leave about 1.5"-2" between each cookie, they will spread out!)
-bake in a 350 degree oven for 10-12 minutes
-remove from oven, and let cookies cool on the baking sheets for about 5-10 minutes
-remove cookies from baking sheets to a wire cooling rack, and let cool for an additional 10-15 minutes (cookies will still be moist and chewy after they are cooled)
-serve and enjoy!
makes about 2 dozen cookies
These cookies were inspired by an almond butter cookie recipe in Clean Eating Magazine and they were inspired by my blog readers! I received great feedback from my peanut butter oatmeal cookies, and I wanted to do more with sweets for you all!
TIPS and ADAPTATIONS:
-Do NOT try to to roll these cookies into balls- the dough is too wet and sticky, it will just become a mess! Drop onto the cookie sheet in even measurements- they will look 'spikey' and lumpy but they will flatten and smooth out as they cook.
-For easy and even measuring, try a cookie scoop!
-You can use white or wheat flour and/or dark or milk chocolate (good dark chocolate is made without milk, therefore dairy-free! But always check the label to be sure).
-You can use chocolate chips instead of chopping your own- but chopping your own adds great texture!
-If you have quick cooking oats on hand, go ahead- use those instead of old fashion style.
-Mix in some wheat germ and flaxseed for added health benefits.
-Try the cookies with raisins or dried cranberries instead of chocolate.
-You may want to keep these cookies stored in the fridge since they are so soft and moist.
-Can't find almond butter? Make your own! In a food processor, place 1 1/2 cups roasted almonds, 1 1/2 tbs vegetable oil, and 1/3 tsp salt and grind until smooth (adding more oil if necessary). Store in a tightly covered container in the refrigerator.
Oatmeal IS gluten free, however- it is often processed with the same equipment as wheat. So, if you are looking to eat a gluten free diet, these cookies should be okay for you (instead of using 1/2 cup white or wheat flour, replace with oat flour or other gluten free flour). HOWEVER if you are a celiac (allergic to flour), make sure you are using completely gluten free oats and flours.
[I am not a doctor- so if you're concerned about your gluten intake, consult a doctor!]