Ingredients
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1 piece (medium) Banana (very ripe)
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1/2 cup Creamy peanut butterfor best results, use shelf-stable peanut butter that does not separate
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1/2 cup Milk of choice almond, dairy milk or soy milk. I used unsweetened vanilla almond
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1/4 cup Unsweetened cocoa powder
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2 TBSP Coconut oil or unsalted butter
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1/4 tsp Kosher Salt
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1/2 cup Honey or pure maple syrup to make vegan
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1 tsp Pure vanilla extract
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3 cups Quick-cooking oats see recipe notes to make your own
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1/2 cup Chopped dark chocolate or dark chocolate chips
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Website Link
Directions
Steps
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1
Done
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Line a large baking sheet with parchment paper or wax paper. Keep it handy. |
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2
Done
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In a small bowl, mash your banana until as smooth as possible. You should have about 1/3 cup, but don't stress if it isn't exact. |
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3
Done
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In a medium saucepan place the peanut butter, milk, cocoa powder, coconut oil, and salt. Heat over medium, until the peanut butter and coconut oil melt and are easy to whisk. The mixture may look a little gritty at this point, which is fine. |
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4
Done
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Remove the pot from the heat. Whisk in the honey, banana, and vanilla extract until smooth and most of the banana lumps have disappeared. |
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5
Done
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Using a rubber spatula or wooden spoon, fold in the oats. |
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6
Done
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With a cookie scoop or spoon, drop the dough by heaping tablespoons onto the prepared baking sheet. With your fingers, gently flatten tops and press around the sides to form the mounds into a cookie shape. Press the chopped chocolate decoratively on top. |
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7
Done
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Place the no bake cookies in the refrigerator for 30 minutes to chill. This time is important to allow the oats to soften up and the flavors to meld. |
