Banana Peanut Butter Oat Cookies

These are legitimate healthy cookies! No sugar or oil added (although there is some in the peanut butter). My toddler loves these and so do I! I usually add chocolate chips to mine so they aren't too healthy, but he eats them plain or with raisins now that he's old enough. 

I like to keep a batch of these in the freezer. When the kiddo asks for a cookie, I can give him something that I feel is still healthy enough for a snack (or even breakfast on the go). I just pop them in the microwave for 10-15 seconds and they are ready to eat! He hasn't quite figured out that mine have chocolate chips and his have raisins... and I hope it stays that way for awhile! He is in love with raisins anyway, so I think I'm good for now ;)

Everyone who's tried these cookies likes them and I hope you do too! 

makes about 2 dozen small cookies

Ingredients

1 cup Quick Oats

1/4 tsp Baking Soda

1/2 tsp cinnamon (optional)

1 Banana, Mashed

3 Tbsp Peanut Butter

Dash Vanilla

1/3 cup Applesauce

optional: 1/4 cup chocolate chips or raisins 

Directions

Mix wet ingredients and then add in dry and stir to combine.

Add raisins or chocolate chips if using.

Drop by spoonfuls on to parchment paper and flatten a bit (cookies won't change much in shape)

Bake at 350 for 15 mins or until they are starting to firm up a bit.

 

wet ingredients

mix and add dry

drop by spoonfuls and flatten with a spoon

bake at 350 (some with chocolate chips and some plain)

Black Bean Cookies

Most of my attempts at gluten free cookies end up dry, crumbly or gritty. It doesn't seem to matter how much xanthan gum I use. I guess the problem is with the flour, because these cookies are soft, smooth, dense and fudgey! Just a little bit of almond meal and a bunch of black beans make for one delicious cookie. 

I think I've made these cookies about 4 times in the last month and a half. They pair perfectly with my afternoon coffee! They are jam packed with protein and fiber, making them a fairly healthy treat (that is if you can keep yourself from eating the whole batch)

You need to store these in the fridge or freezer. They are great to eat straight from the fridge, but I like to microwave them a bit when taking them out of the freezer. That makes the texture gooey and the chocolate chips melty. mmmm...

makes 24 cookies

Ingredients

1 can rinsed black beans

2 Tbsp milk (any kind)

2 Tbsp olive oil (or canola)

1.5 Tbsp natural peanut butter (can use regular or another nut/seed butter)

1 tsp vanilla

3 Tbsp ground almonds (you may substitute oat flour or gf flour blend)

1/4 cup cocoa powder

1/2 cup sugar (use 1/3 cup if you want them less sweet)

1 tsp baking powder

dash salt

1/3 cup chocolate chips

Directions

In a food processor, blend beans, milk, oil, peanut butter and vanilla.

Add remaining ingredients 1 at a time  (excluding chocolate chips), blending after each addition.

Batter should be mouse-like in texture.

Fold in chocolate chips.

Drop spoonfulls on to parchment lined baking sheets.

bake at 375 for 10 mins (do not over-bake or your cookies can dry out. They will feel quite soft when done baking).

Let cool on the pan for 10 mins or so, then move to a cooling rack if you want them to cool faster

Store in fridge or freezer. (they will go bad really quickly at room temperature)

beans, milk, oil, pb and vanilla in a food processor

blend until smooth

add remaining ingredients 1 at a time, blending after each addition

fold in chocolate chips

drop spoonfulls on to a parchment lined baking sheet

bake at 375 for 10 mins