Spent after hosting a 4th of July cookout last night, I didn’t much feel like being in the kitchen today and wanted to enjoy some of the leftovers relaxing in the sun. So I did. It was wonderful, but my meal felt unfinished after my sandwich stacked with veggies and leftover carrot salad from Smitten Kitchen. I’m reticent to admit that meals generally feel unfinished without a smidge of sweet at the end.
I know I can’t eat dessert every day, let alone every meal, but being a holiday weekend and seeking the comfort of a handheld sweet, I turned to a recipe I’d pinned on Pinterest and adapted it to my ingredients and intuition. It’s a recipe that meets at the intersection of comfort (a cookie!) and healthier eating (no sugar! no flour!).
If you are the kind to like classic chocolate chip cookies, you will be disappointed. But if you are the kind who likes a less sweet but still tasty cookie too – these are a good substitute on a day where you don’t want to ruin otherwise good eating. On a whim today I whipped them together in about 7 minutes and used the 7-10 minutes baking time to clean up my lunch and cookie dishes before I returned to the porch to continue resting and recovering. Thankyouverymuch.
Flourless, sugarless, chocolate chip cookies
2 ripe bananas
1 heaping Tbs of PB2
1 c quick oats, pulsed in food processor until fine
1/4 c old fashioned oats
scant 1/2 c chocolate chips*
Pulse bananas and PB2 in food processor. Mix in a bowl with the quick oats (finely processed) and old fashioned oats. Add chocolate chips. They will be a bit runny, but if it seems more like batter than dough, add more oats. Drop in balls onto a greased cookiesheet. Sprinkle the top of each with a few flakes of salt. Bake at 350 for 7-10 mins.
*I used dark chocolate chunks because that’s what I had. I would recommend using semi-sweet or dark chocolate chips so the chocolate’s sweetness doesn’t overpower the cookie.