Recipe: Banana Chocolate Oat Cookies

YOU GUYS YOU GUYS YOU GUYS YOU GUYS

YOU GUYS

YOU

GUYS

THERE’S SOMETHING YOU NEED TO KNOW.

I made these cookies this weekend, and they taste like mini-banana-split-chocolate-miracles. They are seriously really delicious. And they are 1PP EACH. Yeah, you read that right. ONE POINTS PLUS VALUE EACH. YOU HEARD ME.

Here’s what to do to make about 20 cookies.

Ingredients:
2 ripe bananas
1 cup quick oats
1 “heaping spoonful”* of organic peanut butter**
1/2 cup chocolate chips

* = WTF is a heaping spoonful? I used four neatly measured tablespoons, so two portions. 
** = I used Better’n Peanut Butter Low Sodium

Instructions:
– Preheat oven to 350
– Mash bananas (I pureed mine in the food processor, and then had to add some extra oats because my base was too thin)
– Pour in oats
– Pour in chocolate
– Stir in PB
– I, personally, had to leave the house before finishing making these and so I put the batter in the fridge while I was out. It thickened up a bit due to the cold — if your batter is thin, maybe try this?
– Spray a cookie sheet with nonstick spray and plop the batter on in ugly, misshapen blobs (or something nicer, if you’re classy)
– Bake for 15-18 minutes

AND THEN IMMEDIATELY ENJOY.

PP each: 1

AAAAAAH!!!!!!

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