Today is Labor Day, which is pretty much always on the world’s least favorite day: Monday
If you’re not out and about on the beach or in Downtown having a blast, then I have something to make your day a bit brighter! I present to you: a twist from my peanut butter banana bites with less ingredients, less flour, and more fun!
Don’t you hate those ingredients that are SUUUUUUUUUPER complicated and you don’t have half of the ingredients in the house? I do, except that most of the ingredients I don’t have are usually found everywhere (exhibit A: pumpkin, applesauce, baking soda, etc.), so I’m generally frustrated for stupid reasons.
I know what you’re thinking–this girl must be the cheapest person ever! That is indeed true, but you’re also thinking: what are the benefits of making these cookies anyways? Well, if you’re looking for a super effortless dessert/snack/breakfast recipe that’s gluten free, refined sugar free, egg free, dairy free, soy free, wheat free, grain free, customizable and QUICK, you’ve come to the right place.
Do come in to the dark side. We have some VERY delicious cookies.
RECIPE (makes 10-12)
- 1 overripe banana; substitutions: canned pumpkin or pumpkin puree, sweet potato, avocado (won’t be sweet, so add extra sweetener!)
- 1/2 cup chunky peanut butter; can sub for almond butter or any other nut butter to make it Paleo
- 1/4 cup peanut flour
- 2 1/2 TBSP Stevia, coconut sugar, or any other dry sweetener
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract or 1/4 vanilla bean powder
- Opt: coconut (oil, chips, shreds), CHOCOLATE CHIPS, nuts, cacao powder, raisins, cranberries, oats, etc.
- Preheat the oven to 350F.
- Combine all wet ingredients carefully and then slowly add in the dry.
- Stir well until everything is mixed in.
- Line a baking sheet with nonstick coating or parchment paper.
- Scoop tablespoons of batter onto the tray and flatten them to make little circles.
- Bake for 5-8 minutes.
- When finished, let cool and serve.
Have a wonderful, relaxing and safe Labor Day!