Anyone else have the best intentions of buying bananas to be healthy, then just watch them get more & more brown on the counter til you figure out what to bake them into?! đđťââď¸
I love banana bread, but donât always want to make a full loaf of bread to get my banana goodies fix⌠so this recipe makes great use of those overripe bananas, as well as Aprilâs in-season strawberries, all while satisfying your banana bread cravings in oatmeal cookie form! đ (& theyâre even prepped in just one bowl, so it couldnât be easier! đ)
Great any time of day, but I especially love these as a grab & go breakfast or afternoon snack. Soft, chewy, delicious, & nutritious⌠what more could you ask for, amirite?! Makes around 16 cookies
In a bowl, mix:
-3 bananas, mashed
-3 cups almond flour
-2 cups rolled oats
-1/2 cup vanilla protein powder
-1 tbsp cinnamonÂ
-1 tsp nutmeg
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1/2 cup creamy nut butter
-1/3 cup almond milk
-1/3 cup maple syrupÂ
-1 tbsp vanilla extract
-1 tsp apple cider vinegarÂ
Then fold in:
-1 1/4 cup strawberries, diced
Scoop batter into cookies & place on a lined baking sheet, no need to flatten them. Bake at 350 degrees for about 10 minutes. Let cool completely before drizzling an optional glaze over the top of each cookie.
For the optional glaze, mix:
-3/4 cup powdered sugar
-gradual tbspâs of almond milk until you get the consistency youâd like
Enjoy!