Inspired by Lee Hersh's vegan peanut butter breakfast cookies (@ Fit Foodie Finds) earlier in May, I made come cookie creations one night while John was here last week, and again yesterday.
My ingredients and supplies are limited here in Korea, so I modified the recipe quite a bit, but the result was still tasty. These are the ingredients I had, and therefore used, to make some cookies (or "oatmeal blobs", as John liked to call them):
- Instant oats
- Peanut butter
- Almond butter
- 1/2 dark chocolate bar (chopped)
The first time I used two bananas and ended up with six cookies. Yesterday I used three ripe bananas and made 11 cookies. I didn't measure anything, just kept pouring in more oats and then added just a scoop each of peanut and almond butter.
The other week I added a touch of honey and sprinkle of brown sugar, but couldn't taste a difference when I didn't add them yesterday. I also cut up some pieces of chocolate to have a few chocolate chips in there.
I only have a toaster oven in my kitchen, so I baked six cookies first, and then the last five. I'm not sure if there will be any left come Monday...
Nom nom nom.
Have you baked cookies in a toaster oven before? How about making cookies without your usual baking ingredients?