Peanut Butter Banana Chococlate Chip Cookies

I had a very ripe banana, so I decided to tweak my recent Double Chocolate Cookies recipe to use banana.

 

Ingredients:

• 1 tablespoon ground flax seed (or 1 egg white)
  
• 1/2 cup (113 gr) low fat cottage cheese
• 4 tablespoons (50 gr) raisins
• 2 cups (162 gr) Rolled Oats (or instant oats)
• 1 ripe banana + ~ ounces of peanut butter to fill a half cup measure
  
• 2 tbsps honey
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (90 gr) chocolate chips
  

 

Instructions:

1. Preheat the oven to 375 F. Prepare two baking sheets with parchment or silpat mat.
2. Using a food processor, blend together the rolled oats, flax seed (or egg white), cottage cheese, and raisins until the raisins are teeny pieces well mixed in
   
3. Blend in the honey, banana, peanut butter, vanilla extract, salt, baking powder, and baking soda.
4. Fold in the chocolate chips.
5. Drop a large cookie scoop (~ 2 tablespoons), scoop batter on to pan,
   (I made 26 cookies.)
6. Bake 1bout 12 minutes or until the center of the cookies are seem firm.
7. Move cookies to a wire rack to cool.
8. Store cookies in the refrigerator up to 10 days or in the freezer up to 60 days.
   
   

Carole's Notes:

We liked these!  Doug thinks they would be a good snack to take on bike riding adventures.
The recipe is adapted from http://carolelikesroundfood.blogspot.com/2022/10/double-chocolate-cookies-gluten-free.html and https://skinnyfitalicious.com/chocolate-cottage-cheese-cookies/