With our moving day coming up in a few weeks I have been spending most days packing boxes for hours on end...sometimes forgetting to stop to eat! So during one of my packing frenzies my stomach finally growled loudly enough for me to stop and allow myself to take a much needed break. Naturally, I ended up in the kitchen, and my goal was to whip up something that would satisfy my sweet tooth while also being healthy and filling. This was the result!
These babies are made with ingredients you probably already have on hand, and you can adapt the recipe so many different ways to suit your own personal taste. With no sugar added, no flour, and a chocolate drizzle...what's not to love?! This is also a great recipe for people aren't so confident with their baking skills because it is so simple to make! Perfect for an on-the-go snack or every for breakfast! It's like an energy bar in cookie form!
These satisfied all of my hunger needs, and I've been snacking on them all week. Packing is definitely easier when you have yummy snacks to look forward to!
- 2 cups rolled oats
- 2 ripe, medium-sized bananas, mashed
- 1/2 cup almond milk (or other nut milk)
- 2 tablespoons pure maple syrup (or other liquid sweetener)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 3 tablespoons peanut butter powder (subbing with 2 tablespoons regular peanut butter would most likely also work, but I have not tried it!)
- 1 tablespoon chia seeds
- Optional: Coconut flakes (I mixed some in and also added some on top) or other nuts and seeds
- Chocolate drizzle: 1 tablespoon Coconut oil*, 1 tablespoon raw cacao powder (or unsweetened cocoa powder), 2 tsp pure maple syrup (or other natural sweetener)
- Preheat the oven to 350F and line a baking sheet with parchment paper (for easy clean up!). If not using parchment paper, you may want to grease your pan. These cookies have a low fat content, and there is no oil in the recipe to keep it from sticking!
- In a large bowl mash your bananas and then mix in almond milk, maple syrup, vanilla, cinnamon, and peanut butter powder.
- Stir in oats, chia seeds, coconut (if using) and any other optional mix-ins until combined.
- Just a heads up, this mixture will not hold its shape before baking. The best way to handle it is to take roughly two-tablespoons worth of the mix in your hands and use your palms to roughly shape it into a cookie. Then just plop it onto the baking sheet and use your fingers to fix the shape if things got a little messy :). These cookies come together after baking and cooling so don't worry!
- Bake in the oven for 15-20min or until the edges have taken on a golden brown color. The timing depends on the size of your cookies so be sure the check on them often so they don't burn!
- While they are baking, prepare your chocolate sauce. Add coconut oil to a small, microwave-safe dish and microwave for 10-15s to melt it. Once melted, add your cacao or cocoa powder along with your maple syrup and stir. Give it a taste test and adjust cocoa and maple syrup amounts if needed for your preference! Pour the mixture into a sandwich bag, close it off, and then use your fingers to gather the sauce in one of the bottom corners. Set aside.
- Once the cookies are done, allow them to cool COMPLETELY before trying to remove from the pan.
- Once cool, transfer cookies to a plate and grab your baggie of chocolate sauce and snip the corner so there is a SMALL hole. Squeeze the bag and use quick movements to create the chocolate drizzle.
- Once done, immediately place cookies in the fridge for about 20 minutes to allow the chocolate sauce to thicken.
- Store in the refrigerator for up to 5 days
*Coconut oil options: Refined coconut oil does not have a coconut taste. However, if you like the coconut taste you can use unrefined. Up to you!