Yields: 8 cookies
2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc
Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.
In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.
Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.
Storage: Cookies are best kept refrigerated and are freezer friendly.
Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.
2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc
Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.
In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.
Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.
Storage: Cookies are best kept refrigerated and are freezer friendly.
Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.
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