Heading out for dinner at a girlfriend's house tonight, I wanted to make something pretty quick and relatively nourishing. Here's what I came up with (of course after using a few recipes for inspiration).
Peanut Butter, Banana & Cacao Cookies {Gluten Free}
Prepped & Baked in <20 min!
{Makes 12 large or 24 small}
1 c crunchy organic peanut butter
1/2 c organic brown sugar
1.5 smashed ripe bananas
1 tsp baking soda
1 tsp cinnamon
1/2 c cacao nibs (or chocolate chips)
In a food processor, first puree bananas. Next, add all ingredients (except cacao nibs) and pulse until blended well. Fold in the nibs. Spoon onto a lightly-greased, foil lined cookie sheet and bake at 350 degrees for 12 minutes. THAT'S IT!
These turned out tasty! I used less sugar than what other recipes called for, so these aren't too sweet. In fact, they'd be a good breakfast cookie. They're soft, chewy, delicious and satisfying. The cacao nibs are a crunchy superfood alternative to chocolate.
P.S. I am a FOOD RENEGADE!
http://www.foodrenegade.com/fight-back-friday-january-11th/
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ReplyDeleteNo egg? I assume the bananas are the binder? I added an egg to be on the safe side.
ReplyDeleteNo egg. How did yours turn out?
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