Long Title, Short Method
This recipe is *gluten free *sugar free *dairy free *egg free *soy free *flour free *egg free AND has the option of being *nut free. A total clean eat recipe!
I’m writing this at about 6am on a Saturday, it’s a foggy morning, I mean seriously I can’t see anything out my window! Anyways…a lot of you mailed me and asked for this recipe yesterday, so here I am writing it down ready for your weekend microwave baking endeavors.
Before I start, you should know that I had about 5/6 over ripe bananas in my fruit bowl the other day and had to do something with them, hence I invented this microwave cookie! Therefore there is NO ‘correct recipe, magic quantity’ or any such thing, just go with your intuition and common sense! On the other hand, these soft, chewy and healthy ‘cookie bites’ are a perfect recipe choice when you have those remaining bananas that you know no one will eat 🍌.
INGREDIENTS (I will use exactly the quantities I used personally)
- 5/6 overripe bananas
- Pure cacao powder
- 2 tablespoons Agave Syrup (honey if you’re not vegan)
- 3 tablespoons peanut butter (can be eliminated if you’re allergic to nuts – if not I strongly suggest you use the PB it’s more for texture purposes).
- Oats, 5-6 scoops, (I’d say on a guess 1 scoop per banana – a scoop being the protein powder scoop)
- Place all the bananas in a mixing bowl and mash with a hand whisk until there are no lumps and you have a bowl of thick smooth banana paste.
- Add in the peanut butter and as much cocoa as you like, base this on personal preference. (Next time I will be adding a lot more than I did this time to gain a brownie effect.)
- Place in the microwave for about a minute in order to melt the peanut butter, then whisk all the ingredients together with your hand whisk.
- Add the honey/agave syrup and then the oats, mix everything all in until it is just one smooth mixture.
- Pour it into a microwaveable dish and put to microwave – this is the most important part. I kept putting mine at just 5 minute intervals and checking it every five minutes, after 15 minutes in total they were kind of dry so I ran a knife through the semi-hard mixture to make the squares for when they will be ready. I microwaved them for another 10/15 minutes and then put them straight in the fridge.
- (I forgot about them) Checked on them one hour later and they were P E R F E C T.
- I’ve stored mine in the fridge and they really taste super good, they’re quick, easy and delicious to not only make but to grab out the fridge too!