Saturday, June 7, 2014

Oatmeal banana toaster oven cookies

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):
  • Bananas
  • 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.

Oatmeal banana toaster oven cookies

Have you baked cookies in a toaster oven before? How about making cookies without your usual baking ingredients?
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