Y’all I am not really all in for dieting in January. When it’s cold outside I want the comfort of food.
But we went home to Arkansas for Christmas and we ate ALL THE THINGS.
And we ate A LOT of all of the thing things.
Like I’ve had to wear my curvy jeans since we got back to Scotland.
So in an effort to have the comfort of food but to take a break from the sugar highs (and lows) of the holidays, I’ve been making these cookies.
They are a variation on these from Minimalist Baker. But better because no dates (no thank you dried fruit in my cookies).
Making (and eating) a batch of these cookies has been our daily after-school routine for about two weeks now.
They are so easy and weensie that even Tiny Oven can make them!
So I thought I would share them with you.
Just in case you need a little bite of wholesome goodness at 4pm every day.
If you use gluten free oats and maple syrup (instead of honey), these cookies are gluten free and vegan!
Also, only 7 ingredients. So easy, yo!
Of course the chocolate chips are totally optional, but why would you ever leave out chocolate!
Bonus! Here’s a quick video of the whole process!
I imagine that if we ever didn’t eat the whole batch in one sitting that these would be great to pack for a hike!
3/4 cup toasted almonds (100 grams)
3/4 cup gluten free oats (70 grams)
1 banana (85 grams)
1 teaspoon salt
1 teaspoon honey or maple syrup (15 grams)
1/3 cup natural peanut butter (100 grams)
Ghiradelli’s bittersweet chocolate chips (You could use chocolate buttons in the UK)
Grind almonds in the food processor. Add oats and salt. Pulse a few times. Add banana and honey. Pulse again. Add peanut butter with food processor running until dough comes together. (Might need a teaspoon or two peanut butter more depending on the size of the banana)
Form dough into 28 bite sized cookies. Press chocolate chips in the center.
Bake at 350 degrees F/175 degrees C/Gas Mark 4 for 15-18 minutes.