It’s the Holiday Season….with whoop de doo and hickory dock – you know the song, let’s sing! And for some reason that also means it’s cookie season! I don’t know why holiday season means cookie season, but I don’t need a reason for cookie season. mkay? I LOVE it! The cold, crisp air, snow on the ground, the oven is on and that incredible smell of baked goodies is taking over the entire house!
Here’s what I don’t love….growing butt season. You know what I’m talking about! Cookies, cakes, pies, those spiced mocha frappa-whatevers…..yeah, add that all up and you’re gettin’ a big butt for Christmas! Well this year I’m fighting back! And here is my first round of keep-your-pants-happily-buttoned-all-winter-long cookies! That’s a mouthful…let’s just call them Chocolate Cookies!
- 2 Bananas
- 1/3 cup Peanut Butter
- 2 Tbsp Milk (soy, almond, cows – whatever you’re in to)
- 1/4 cup Maple Syrup
- 1/3 cup Whole Wheat Flour
- 1/4 cup Cocoa
- 2 1/4 cup Oats
- Chocolate Chips
Place the bananas in a mixer and beat until softened and smooth.
Add the peanut butter, milk and maple syrup and mix until combined. Add the flour and cocoa, stir.
Add the oats and stir to combine.
Next up add the chocolate chips. I refuse to measure chocolate chips. I’m not sure why but if I had to guess, which I kind of do, I would say there are at least 1/2 cup of chocolate chips in these cookies.
Drop the cookies onto a cookie sheet and kind of flatten them out a bit – these won’t puff or rise. Bake at 350 degrees for 11 to 12 minutes.