I know it’s already mid-week but I feel like I’m still paying catch up from this last weekend, no the whole past week really. It felt so jam packed for me.
Mostly it was focused on the wedding cake that I showed you yesterday, but I also spent some days last week helping out on a construction project that some friends of ours had going. Then I capped the whole week off doing something that might shock you, I actually watched the Superbowl, as in sat through the whole thing. Well, almost the whole thing because I missed the beginning so I could make sure there were plenty of snacks to go with. Priorities, you know? But what’s even crazier is that I enjoyed it. Huh, who knew that understanding what was going on could make it so entertaining? It was a great game too.
So people are surprised when I tell them that most of my family doesn’t read my blog, but it makes sense when you think about it. I mean, come on, my brothers couldn’t care less what I have to say about my latest salad recipe I made or why you should make your brownies a certain way. They just like to taste test and help me with quality control. They don’t realize how often I throw in funny little anecdotes starring them or joke about them being allergic to vegetation in my posts.
Speaking of that, I might just have to pick on one of them. Brock, my almost 14-year-old brother, is going through this phase right now. I would never tell him this because it would go straight to his head and we don’t need any more of that, but the kid’s got swag. He’s suddenly passing that awkward preteen phase and turning into one hilarious and a cool dude. Oh, and he’s taller than me now. I know, it’s like I woke up one day and both of my little brothers are taller than me, what’s up with this?
Along with his changing voice, which is suddenly getting all deep, he’s been on this healthy food kick recently so I’ve been trying new snacks and thing to keep up with his appetite. Hey, from my perspective as a big sis who’s been watching him live on junk food at times or refuse anything nutritious, it’s definitely an improvement that I’m all for. He’s got this thing for peanut butter right now too. Oh my goodness, he even laid claim to a jar of it, wrote his name on it, and said it’s so he can double-dip whenever he wants. Haha, whatever floats his boat.
Anyway, these were some cookies I made at his request for some healthy sweets. They have only 6 ingredients plus whatever additional flavors you might want to add. Also, not all of them are really necessary. For example, you can skip the egg and the honey (or use maple syrup instead) if you want to make these vegan. They’re also quick and easy to make and great for taking on-the-go.
So yeah, I hope you like these. Brock loved them and I’m pretty sure he ate almost the whole batch by himself. I’d love to know what you think, so let me know in the comments!
Ingredients
- 3 cups old-fashioned rolled oats
- 2 large or 3 medium overripe bananas, mashed
- 1 egg
- 1/4 cup peanut butter
- 1 cup bittersweet chocolate chips or chunks
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F (180 C) and line a cookie sheet with parchment paper.
- Combine the banana, egg, peanut butter, and any of the extra ingredients in a medium mixing bowl and stir together very well. Add the oats and chocolate chips and mix them in then use a dough scooper or a large tablespoon to drop packed balls of the mixture onto your tray. They should be about 2 tablespoons each.
- Flatten the cookies slightly and place the tray in the oven to bake for 8 to 10 minutes until the edges start to turn dark brown. Remove from oven and cool for about 5 minutes before removing from the tray. These are great while they're still melty and warm, but they're also amazing chilled in the fridge to harden the chocolate. Store them in an air-tight container for up to a week.
Can you freeze these?
I definitely think so. They should last very well in the freezer is stored in something air-tight to keep them sealed. Thanks for reading, Amy!
Is there any way I could make this without eggs?