(Makes 30 cookies)
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients.
Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes.
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.
Nutritional Information (per cookie):
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus
Ok, to be honest I was a little annoyed. I kept seeing these cookies toted as “no bake”. I loved my mom’s no bake cookies growing up and so I was excited to try them. And then as I read the recipes I found which were all the same, they needed to be baked! I made them anyway. I tasted the mixture before I baked them and it was pretty blah. I added a little more vanilla extract and a scoop of sugar. They turned out ok. The boys really liked them but Maia and I weren’t overly excited. I think my bananas could’ve been riper because they didn’t mash up great and weren’t super sweet. I stuck them in the freezer and will use them when emergency chocolate cravings hit because let’s face it, you can’t beat 47 calories for a cookie.