Theme of this quarantine: I think constantly about what I can bake/cook next.
Problem: I’m limited on the variety of ingredients I have available and, of course, am avoiding going to the store unless absolutely necessary.
Other problem: I don’t want to bake a bunch of unhealthy stuff and be tempted to eat it…considering there’s only two of us.
#covidproblems
Solution: Make breakfast cookies that utilize pantry staples and trick yourself into thinking you’re getting a treat.
Happy quarantine baking to YOU!
Ingredients:
1 large banana
1 egg
1/3 C. creamy, natural peanut butter (natural peanut butter that’s JUST peanuts & salt — check the ingredients next time you pick up “natural” peanut butter)
1 tsp. pure vanilla extract
1 1/3 C. quick oats
1/2 tsp. baking soda
1/4 – 1/3 C. mini semi-sweet chocolate chips (this is a range because sometimes you just need a little extra chocolate in your life) 🙂
Directions:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Or, skip the parchment and spray the baking sheet lightly with cooking spray.
Peel the banana, then place it in a large mixing bowl. Using a fork, mash the banana well.
To the mixing bowl, add the egg, peanut butter and vanilla. Mix with a spatula until everything is well combined.
To the wet ingredients, add the oats, baking soda & chocolate chips. Stir until combined. Don’t worry about over mixing since there’s no flour.
Using a spoon, scoop dough into a loose ball shape. I made my scoops about the size of two tablespoons, but you choose your size! Drop the dough ball on the cookie sheet and flatten slightly (they won’t flatten as they cook). Continue with the rest of the dough. These won’t expand like normal cookies, so you can place them on the pan about 1/2 inch apart.
Once all the cookies are on the pan, place the pan in the oven and bake for 10-12 minutes.
Remove from the oven and enjoy!
Don’t forget to share your end result with me over on Insta!