Just Like Momma Used to Make…Maybe

I may have previously shared this Manda Kay fun fact (gross, I kinda just referred to myself in third person..), but whenever I have a particularly bad day, my good mood pill of choice is good tunes and a little chefing in the kitchen. Seeing as today was kinda one of those days, I decided to come home and bake up something easy, healthy, and delish. Growing up, I think my mom used to make these chocolately no-bake oatmeal drop cookies that were just amazing. So I searched around for a more nutritious version of these little buddies (i.e. some not containing Paula Deen-worthy amounts of butter) and stumbled upon a recipe on my new favorite vegan blog.

After cranking up my musical obsession of the moment (this and this and this), I got to work. With maybe 5 minutes of prep time and an hour or so setting up in the freezer (which mine currently are!), they couldn’t be simpler to make. The recipe below is supposed to make 7 small cookies, but I doubled it and it barely made 10 small cookies. So feel free to play around with the quantity of ingredients. Also, something I’ll be trying next time, feel free to play around with the add-in’s. I’d think coconut, almonds, dried fruit and certain cereals would be great additions.

Here’s the recipe:

Yield: 7 small cookies

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup non-dairy chocolate chips
  • 1 large banana
  • 1 tsp pure vanilla extract
  • 1 tbsp chia seeds
  • 1 tbsp buckwheat groats (optional)
  • 1 tsp cocoa powder
  • Sweetener, if preferred

Directions:

1. In a microwave safe bowl, melt the chocolate chips for 60 seconds, mixing every 15 seconds or so. After 60 seconds, stir until all chocolate is melted.

2. Roughly chop the banana and mash it into the melted chips with a fork.

3. Stir the rest of the ingredients into the chocolate & banana and mix until all oats are coated with chocolate.

4. Line a plate with parchment and drop about 7 cookies onto it using a medium-sized ice cream scoop or tablespoon. Alternatively, you can use muffin liners. Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy. Leave in the freezer for a quick chocolate fix any time of the day!

The nutrition breakdown is pretty good, too:

  • 80 cals
  • 3 grams fat
  • 10 grams carbs
  • 2 grams fiber
  • 5 grams sugar
  • 2 grams protein

Off now to enjoy a cookie, watch my favorite tv show, and get my playlist together for week 2 of C25K starting tomorrow!

 

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