I love raw cookies.
They’re mini (which is cute), they’re healthy (which means you can eat like, 100), and they’re SO easy to make. It’s seriously a win-win-win situation.
These bites are classic. I’m sure everyone has seen a peanut butter/banana/chocolate chip mixture a few dozen times on Pinterest.
This recipe is my version of the flavor combo, and I love it a lot.
Instead of using peanut butter, I opt to use PB2 (powdered peanut butter), because it adds the peanut flavor without all of the fats. Healthy fats are great for you, but when you’re like me and end up devouring an entire batch of cookies, you don’t want to also be consuming a whole jar of peanut butter.
These bites are naturally sweetened by the banana and only one tablespoon of maple syrup. It’s a pretty sweet deal! (Someone stop me).
If you use gluten-free-certified rolled oats, then this recipe is not only vegan, but also gluten free! The bites come together in about 5 minutes MAX, and are in the freezer for another 5-10, if you can stand to let them sit in there that long before diving in.
- 1 cup rolled oats
- ½ cup pb2
- 1 large banana
- 1 tbsp maple syrup
- pinch salt
- 1-2 tbsp chocolate chips
- Combine all ingredients except chocolate chips in a food processor till blended.
- Add the chocolate chips and pulse to mix.
- Using a tablespoon, roll balls of the dough, place on a parchment paper-lined baking sheet, and flatten slightly with your fingers. You may want to lightly wet your hands to prevent sticking.
- Freeze for 5-10 minutes and serve.
- Store in refrigerator for 1-3 days.