Wow. I have been without my computer for over two weeks while it was getting repaired. I was feeling lost and was starting to get some serious anxiety about not being able to post any new recipes. Luckily, I was able to make a few things while my computer was gone and now I have a some recipes lined up for the next couple of days.
On an unrelated note, the weather was so gorgeous today that I celebrated Mothers’ Day with a long walk with my mom. My dad, little sister, and I also made breakfast in bed for my mom- scrambled eggs, bacon, fruit, and fresh juice. What did you all do for Mothers’ Day?
Today I am posting a recipe that I really love as a healthy snack or dessert. Right as I was about to make this recipe, I realized I did not have any chocolate chips, so I subbed cacao nibs for my usual chocolate chips. The recipe came out pretty good, but I think the cacao nibs soaked up the moisture and made the cookies a bit dry. If I were to make this recipe again, I would have added a bit more agave syrup to add moisture and more sweetness.
I added my cookies to some greek yogurt topped with homemade peanut butter, honey, and chia seeds. It was a delicious, healthy, and filling breakfast.
Peanut Butter, Banana & Cacao Nib Cookies
Makes about 12 cookies.
2 very ripe bananas
1/2 cup natural peanut butter
1 1/2 cups rolled oats, gluten free optional
1 cup whole wheat pastry flour
1/3 cup cacao nibs
3 teaspoons coconut oil, melted
2 tablespoons agave syrup (maple syrup or honey would work too)
*Note: I suggest adding 2 more tablespoons of agave syrup to add moisture and sweetness that was a bit lacking in my cookies.
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees.
Mash bananas in a medium sized bowl. Add peanut butter, coconut oil, vanilla extract, agave syrup, baking powder, and salt and mix well. Mix in oats and flour. Add cacao nibs and combine well.
Scoop cookies using an ice cream scoop onto a lined cookie sheet (I used my Silpat mat, but you could also use parchment paper). These cookies will not flatten out like traditional cookies, so you can put them pretty close together on the cookie sheet. Cook in the oven for 15 minutes or until slightly brown on the edges.
Let cookies cool completely on a cooling rack. Store in an airtight container in the refrigerator.
Such delicious cookies!!! I used almond flour and honey instead of whole wheat flour and agave. Do you think you could determine how many calories in each cookie, either in your original recipe, or my altered version? Thanks!!!
Hi Paula. So glad you enjoyed these. I ran the nutritional informational information for my original recipe and there are 202 calories in each cookie. I will be posting the whole nutritional information for this recipe soon. I would suspect that using almond flour would increase the calories but with good fats!