These healthy and high in protein cookies have to be enjoyed with no restriction. You can only say you’re living once you understand you can still eat cookies while being healthy.
The ingredients are so simple that I was really surprised how yummy they turned out, with the melting chocolate when taken out the oven…
Prep time: 5min – Cook time: 12 minutes – Yield: 8 servings (16 cookies)
- 120g oats
- 120g buckwheat
- 200g ripped bananas (about 2 bananas), the browner the better
- 200ml almond milk (or any other plant milk)
- 50g dark chocolate
- Preheat the oven to 180°C (356°F).
- In a blender, add together the oats, buckwheat, bananas, and almond milk.
- Blend until smooth.
- Add the dark chocolate to the mixture and slightly blend on low to get small chocolate chips.
- Put baking sheet on a baking pan.
- Using a tablespoon, drop about 16 separated spoons of cookie doughs.
- Bake for 12 to 15 minutes.
- Let cool for 5 minutes.
- Store in the fridge for up to 5 days.
-If you don’t have a blender, that’s fine. You can mash the banana with a fork, cut the chocolate chips with a knife, and mix all the ingredients together with a whisk. You will just get a different texture but the taste will be the same.
-If you don’t have buckwheat, that’s cool too. You can just use oats instead!
-If the blended mixture seems too liquid, you can add some oats to the mixture before adding the chocolate.
-If you like to have some crispness to your cookies, you can add some almonds (or any nuts) when adding the chocolate.
-Dark chocolate is usually vegan, but if you really want your cookies to be vegan make sure to check the ingredients of your chocolate; for some reason some dark chocolates contain cow milk… if you’re not a fan of dark chocolate, you can also find vegan chocolates but it’s harder to find depending on where you are living.
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