These yummy vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But trust me when I say you won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 banana, thinly sliced
2 tablespoons all-natural peanut butter
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2/3 cup semisweet chocolate chips
Preparation
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Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
Step 3
Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
Step 4
Use a small ice cream scoop or spoon to drop ping pong ball–size dollops of cookie dough onto the prepared baking sheets. They don’t spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.
Nutrition Per Serving
Per serving (1 cookie): calories 79; fat 3 g; saturated fat 1 g; fiber; 1.5 g; protein 2 g; carbohydrates 13.5 g; sugar 4.5 g
From Lose Weight by Eating: Detox Week — Twice the Weight Loss in Half the Time With 130 Recipes for a Crave-Worthy Cleanse © 2017 by Audrey Johns. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
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