Need an easy cookie recipe that is healthy AND yummy? That will impress your loved one this Valentine’s day? That can be made in less than 20 minutes?! Ding, ding, ding! Bex has got your back.
I experimented with this recipe last week and it was a hit with my roommates here in DC! Follow along on my student blog at The Washington Center by clicking the link to see what I do on a weekly basis!
In the meantime, I am going to read a little bit of my “Buy-ology” book before bed because I am beat. Just got back from our cocktail party at The Library of Congress tonight to celebrate our two day “Romance Fiction in the Digital Age” event along with an absolutely amazing sneak preview of Laurie Kahn’s documentary titled “Love Between the Covers.” It was a fantastic night and tomorrow will be even more exciting with intriguing panel discussions and administering my own activity that I put together with my supervisor called “Designing Romance.” Check out my student blog for more details on how these events pan out in an upcoming post that will be published next week. In the meantime, I am going to hit the hay while you make these delicious cookies for breakfast 🙂
4-Ingredient Choc-oat-nana & PB Cookies
- 2 very ripe bananas
- 2 cups Quaker Old Fashioned Oats
- 1/2 cup Nestle semi-sweet chocolate morsels
- 2 tbsp. Jif peanut butter
Preheat oven to 350 degrees F.
In a medium bowl, mash 2 very ripe bananas. Mix in rolled oats, chocolate morsels and peanut butter until you reach a cookie dough consistency.
Spoon dough by the tbsp. onto a greased cookie sheet. Recipe makes approximately a 16 cookies. Bake for 10-12 minutes.
Let cookies cool for a few minutes. Meanwhile, melt a handful of chocolate morsels with a touch of shortening for 25 seconds in the microwave. Spoon into a Ziploc bag. Cut a tiny hole in the corner of the bag and squeeze hot chocolate ontop of the cookies in an artsy manner. Easy peasy, my friends! Bon appetit!