I'm home for the weekend and I always like to make good use of my mom's Williams Sonoma appliance-filled kitchen, and a dishwasher! Its a rough life being a college student...
For this recipe, the title explains it all. Cookies are my specialty and when I found out that I had to restrict my diet for my allergies I instantly panicked at the thought of how I could no longer enjoy cookies... wrong!
I created a really yummy flourless cookie that tastes just as good. What is a better combination than peanut butter & banana?? Get cookin' these are seriously delicious.
Ingredients:
- 1 Cup Smooth Peanut Butter
- 3/4 Cup Granulated Sugar
- 1 Large Egg
- 1 Banana, Mashed
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 3/4 cup quick/old fashioned oats
- (Optional)- 1 Cup Semi Sweet Chocolate chips
Directions:
- Preheat oven to 350 Degrees
- Use Non-stick baking sheet, or line with parchment paper
- Mix Mashed banana, egg, salt, baking soda, peanut butter, sugar & vanilla together in a large bowl with a wooden spoon, making sure that the egg is fully mixed in.
- Add in oats and (optional) chocolate chips and mix until combined.
- On your baking sheet place round 1-inch heaps of dough, about 1-2 inches apart (I use a little mini fruit scoop for perfect dough!)
- Let bake for 10-12 minutes (until edges are golden-brown)
- Let cool on baking rack and enjoy!!
No comments:
Post a Comment