I decided to clean out my pantry this afternoon. Why would I do such a thing? Because one of my black (yes…. black) Wilton food gels leaked on the top shelf of my pantry, coating the bottoms of pretty much every bottle with black food colouring. Awesome-cakes!
What I found, besides the horrible mess, was a bag after bag of leftover baking supplies which, on their own, couldn’t be used for much. I also had two overly ripe bananas sitting on the counter, basically dying to invite a colony of fruit flies to inhabit them. The Costco-sized tub of natural peanut butter in my fridge is expiring this month and I’ve barely made a dent in it. I decided to pretty much throw everything in to a bowl, make cookies and pray for the best. The results, though not quite visually appealing were so good! They cookies are more cake-like than cookie like (think Bear Paw/molasses cookie consistency) but no one seemed to care!
Banana Peanut Butter Oatmeal Chocolate Chip Cookies
2 ripe mashed bananas
1 tbsp Vanilla extract
3/4 cup peanut butter
5 tbsp maple syrup
2 cups quick cook oats (not instant!)
1/2 cup whole wheat flour
3 tbsp ground flax-seed
1/4 cup unsweetened coconut (shredded)
1 tsp baking powder
1/2 tsp salt
3 tbsp milk
1/2 Cup chocolate chips
Preheat the oven to 350F and line some cookie sheets with parchment paper. (Don’t skip this step. These suckers are sticky!)
Cream together your bananas, vanilla, peanut butter and maple syrup.
Add the dry ingredients one at a time and stir until combined. Add milk 1 tbsp at a time if the mixture seems too dry. It is rather thick and sticky.
Fold in the chocolate chips (and M&Ms if you’re like me and found a bag of them in your pantry!)
Place spoonfuls of the batter on your cookie sheet about 1″ apart. Bake for 15 minutes. Remove from oven and place on cooling rack.
In theory you could omit the coconut, flax seed and chocolate chips. If you leave out the flax, I’d skip the milk, too.