*Please note* this post has been updated as of March 24, 2019. The post and recipe remains the same, but a few of the photos have been updated.
The last time we talked, I was about to embark on a 4 hour drive with my two littles, by myself. WELL I’m happy to say that the boys did great! There was not enough sleeping, but only a bit of crying, so overall I can’t complain. We made it safe and sound, and in good time! My trail mix popcorn was definitely the perfect sustenance to have within arm’s reach!
We were staying with a couple other moms and their respective kiddos in beautiful Kimberly, BC. Bike rides, pillow forts, and playing in the rain. What more can a group of almost 3 year olds want?
As much fun as we all had, it was wonderful to get home and be surrounded by my creature comforts. I spent Friday unwinding and doing absolutely nothing productive. We all need days like that, right?
So, we’re starting another week, and I’ve got some more travel news for you.
On Saturday, we dropped Etienne off at the airport for a flight to Amsterdam. Work is sending him there to….check out some engines? Please don’t quote me on that! Anyway, I am going to fly out on Wednesday and meet him in Portugal! The boys will stay with Etienne’s parents. I’m experiencing a wide range of emotions. I’m SO excited to visit what I fully expect to be a beautiful country, but I’m struggling with leaving my littles for so long. I’m going to miss them soooo much. SO much. (SO MUCH). I know they’re in good hands, so I’m hoping I can just relax and enjoy myself. Eeek!
Now, where do these cookies fit in? Well, I made these healthier cookies this weekend with the idea that I’ll send them along with the boys for the week I’m away. My dear friend Leah told me about this recipe a couple of weeks back, and I fell in love with them the second I tried them.
I’m usually pretty skeptical when it comes to “healthy” cookies. Note, I’ve called these “healthIER” cookies rather then “healthy”, because really, anything with chocolate chips probably can’t be called healthy!
Anyway, these cookies are similar to my baby-and-me breakfast cookies, combing peanut butter with bananas and oats. Except – that’s where the ingredient list ends. Peanut butter, bananas, and oats! Oh and chocolate chips. How could I forget!? There is literally only 4 ingredients in these cookies. FOUR!!!
I used peanut butter in these cookies, but almond butter also works. There is 3 whole bananas in these babies, and trust me, it definitely provides enough sweetness to forego any other added sugar.
I know what you’re thinking – they’re not going to taste good. They’re “healthy”. But seriously, everyone needs these cookies in their life. They’re no caramel-stuffed cookie, but I promise you!! You’ll love them. They’re slightly crispy, slightly chewy, and have just the right amount of sweetness.
The next time you have a few ripe bananas lying around, give these guys a go. Happy Monday! XO
4-ingredient oatmeal chocolate chip cookies that you can feel good about! Zero added sugar and totally gluten-free. What more could you want!?
- 3 very ripe bananas
- 1 cup smooth peanut butter*
- 3 cups rolled oats
- 1/2 cup chocolate chips (optional)
- Preheat the oven to 350 F and line a large cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, or by hand, combine the bananas and peanut butter until fully incorporated. Add in the oats, and stir to combine. If using chocolate chips, add and stir in.
- Using 1 tablespoon at a time, drop cookies onto the cookie sheet, about 2 inches apart, flattening slightly. Cookies do not spread much.
- Bake for 14-16 minutes; or until just beginning to brown around the edges. Mine were perfect at 14 minutes. Allow the cookies to cool for a few minutes in the pan before removing and cooling completely on a wire rack.
Cookies will store at room temperature, in an airtight container for up to 2 weeks.
- I use all-natural peanut butter in my recipe, but you could definitely use whatever nut butter you prefer!
- My cookies were fairly small. If you’d like larger cookies, use 1.5 tbsp per cookie and increase cook time to about 16-18 minutes.
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