The smell of spring is in the air or maybe I am just being very hopeful, either way the first day of spring is this coming Thursday and I love the beginning of a new season. So I purchased a new pair of running shoes to start the season with a new stride. The new trends this season are really bright and flashy so I went for a beautiful hot pink pair. I am preparing to run in a few 5k races this spring/summer.
Along with my running I will be focusing on finding snacks that are loaded with protein and will stay with me. I feel this is a daunting task especially for me, I love snacks but most of the snacks I grab are lacking protein.
Until a friend of mine, Emily, shared this cookie recipe with me, she found it on Sallys Baking Addiction. Boy was I ever happy she shared this recipe, these cookies are by far one of the best cookies I have made in a long time. I am always struggling to find a cookie that’s healthy and tasty at the same time, these cookies were just that.
All of the parts to these cookies make them protein packed including bananas, peanut butter, oats and almonds to name a few. On top of that they are naturally sweet with the peanut butter and natural maple syrup or honey.
I often run into problems when finding a good, healthy cookie, they seem to be too dry or taste awful. Well these cookies don’t have those issues at all, they are extremely moist and dense. There is no butter, no eggs, no flour and no sugar and you won’t even be able to tell that they aren’t there!
AKA, these are a guilt free cookie.
It was extremely easy to make these cookies, the entire process of combining, mixing, making and baking took about 30 minutes. Which makes them ideal to make on Sundays when you are prepping for the week.
These cookies are the ideal breakfast cookie, if you were to add a scoop of yogurt and fruit with it, it would be exceptionally delicious or they would be easy to eat on the run.
Try them out and let me know what you think!
2 and 1/3 cups of quick oats (not whole oats)*
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup almond or peanut butter
1/4 cup pure maple syrup or honey
2 large ripe bananas, mashed
1/3 cup dark chocolate chips
1/3 sliced almonds (optional)
Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
Each cookie will be roughly 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.
* Quick oats are more finely ground than whole oats and easier to mix into the cookies. If you only have whole oats put them into a food processor for a few minutes to make them a little smaller and easier to combine.