Soon I will say goodbye to sugar again. It’s been nice knowing you, chocolate, but you’re going to have to go away for awhile again. I SO miss how great I felt on Whole30!! I thought about doing it again starting August 1, but because I have a marathon coming up I figure – I may need the grains… that’s my excuse for now anyways! Have no fear, I WILL do Whole30 again…
All of that aside, sugar is still my friend for now, and I am trying to get rid of all of the chocolate chips in my house before next week! I also had some overly ripe bananas, so I decided to put them all to use for my co-writers today and make these little yummies.
I found the original recipe on Bionic Bites, and tweaked it a bit to my liking. Honestly, I don’t think it even needs sugar AT ALL especially with the chocolate chips. Maybe if you leave them out, you would want to add a sprinkle, but it’s not necessary. These make a great snack or breakfast cookie! Enjoy!!
- 2 large over-ripe bananas
- 1 cup quick oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 3/4-1 tsp coconut sugar (optional)
- 1/2 TBS coconut oil
- pinch of salt
- 1/4 cup of chopped almonds
- 1/4 cup of cranberries
- coconut oil spray or butter to grease the cookie sheet
1. Preheat oven to 350 degrees F.
2. Put bananas with oats, cinnamon, sugar, salt, baking soda, and oil in a food processor and process.
3. Mix in almonds, cranberries and chocolate chips.
4. Drop a tablespoon of banana-oatmeal mixture on a greased cookie sheet.
5. Bake 25-30 minutes until soft.
6. Cool “cookies” and enjoy. The “cookies” will harden more as they cool.