Last week on Facebook, I posted an Instagram photo of healthy cookies my mom made and my friends burst into an uproar demanding I make a Vivography post, recipe and all, to share.
Because they’re so easy to make and because I really wanted more, I made a batch and took pictures for you all to enjoy – and make your own batches!
Vegan Chocolate Oatmeal Cookies
Ingredients
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter (I used Jif whipped chocolate PB)
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce (I used original)
1 tsp vanilla extract
(Makes 30, apparently. Mine were huge and I made ~16)
Directions
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.
Freezing Directions
If you want to preserve them for later baking, cool completely, then place cookies in a freezer bag. Seal, label, and freeze.
Nutritional Information (per cookie; 30 batch)
47 calories
7.5 g carbs
1.6 g fat
1.5 g protein
1.3 g fiber
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