Apparently the recipe mentioned in my previous entry is not on here, (thanks, Shelli) so here goes:
3 large, very ripe bananas
1 cup 1-minute oats (I use Quaker)
1/4 cup combo of chocolate chips (I use the Ghiradelli dark in the gold wrapper…they are vegan)
1/4 cup raisins (or Craisins, or both)
sometimes I add flax seeds to the mix, too…
Baking directions: Preheat oven to 350. Line flat tray with parchment paper. Peel and mash bananas, then add oats and mix well before adding chips and raisins. Scoop spoonfuls of “batter” onto baking tray. They wont really rise or spread so you don’t need much room between them. I can fit about 14-16 on a tray. Bake for 20 or so minutes (sometimes a few more). Once you remove them from the oven, let them cool for just about 5-10 minutes, max. Use the back of a spoon and press down in the center of the cookie to make a little “well.” Add a dab of peanut butter to the center of each cookie. Let them sit for another 15 minutes or so until the peanut butter sort of melts on to the cookie. Then place tray (or transfer to plate) in the fridge and enjoy knowing that these cookies are free of dairy, eggs, sugar and flour and are under 100 calories per cookie. You can eat these as a treat or even eat a couple with a glass of almond milk as a healthy, vegan, low calorie meal.