Fall favorite number four: Cinnamon Chocolate Chunk Cookies!
If you don’t seriously crave chocolate chip cookies and indulge in them at least once (or twice) a week, then this is not the site for you. *She says after two glasses of wine, but means it*
WE EAT CHOCOLATE ‘ROUND HERE AND NEVER FEEL GUILTY
Recently I was taking a stroll through my favorite neighborhood drugstore in the West Village and came across the most amazing brand of vegan dark chocolate. That’s right folks – even drugstores sell vegan chocolate, what a shock. So I don’t want to hear “where the hell can I find vegan chocolate” because trust me it is around.
Of course I had to snag more that 1 bar, just in case I ate the first one too fast. Spoiler alert: I did. I kept the second bar in my fridge for safe keeping should any emergency cravings arrive. I wanted to make a recipe that I could saver much longer than just the expected life span of a candy bar in my house. Then it hit me: what better than COOKIES?!
No flour, no eggs, no sugar – no guilt!
Do you have bananas? Do you have oats or oatmeal? Do you have chocolate (vegan)? If you answered yes to these three questions then you have everything you need. I even added in a little peanut butter for extra protein, but that is completely at your discretion. You can even eat them for breakfast if you so choose!
More than 2 grams of protein and less than 10 calories per cookie you literally have nothing to lose and everything to gain.
GO FORTH AND TREAT THY SELF!
- 2 Bananas, very ripe (spots on spots)
- 1 Cup of Quick Cinnamon Oats (or any oats of choice)
- 1/2 Bar Vegan dark chocolate, chopped into chunks (I used one with cranberries and almonds)
- Coconut sugar/cinnamon to top (optional)
- Note: If you don’t have cinnamon oats, just use regular oats and add 1 Tbsp cinnamon
- Preheat oven to 350 degrees F and line baking sheet with parchment paper.
- In a medium sized bowl smash the bananas with a fork and mix in the oats well.
- Add chocolate chunks and mix well.
- Spoon them on to a cookie sheet and bake for 15 minutes until lightly browned and firm, you may need to cook them longer depending on your oven. Allow them to cool before removing from the parchment paper
- Serve warm or cold! Store in an airtight container for several days in the refrigerator.