In my quest for healthy but sweet desserts I’ve learned that anything is possible. Chickpea brownies, beet brownies, quinoa rice pudding, and these tasty little breakfast (or snack) cookies. These are great for lactose intolerant people, vegans, and can easily be made gluten free by substituting the oats.
- 2 very ripe bananas
- Peanut Butter
- Raisins, chocolate chips, whatever goodies you want
I mixed all of the ingredients together in a bowl until there was a good balance of banana and oats. Then I scooped them out onto a baking sheet, baking at 350 degrees for about 15 minutes. They don’t flatten out like normal cookies, so make sure you flatten them out pre-bake.
This is what I’m packing for snacks this week!