Ingredients:

3 ripe bananas

2 cups oats

1/4 cup peanut butter

1/4 cup cocoa powder

1/3 cup unsweetened apple sauce

1 tsp. Vanilla

 

Directions:

Preheat oven to 350 degrees F.

Mash bananas, then add the remaining ingredients.  Stir and let sit for 20 minutes.

Drop by teaspoonful onto a greased cookie sheet.  Bake 10-12 minutes.

 

Notes:

Like with any vegan cookie recipe, you have to mix the ingredients properly.  Soak the oats in a 1/4 cup of almond milk while  preparing the rest of the batter. Mash the Bananas first, then stir in the peanut butter, vanilla and applesauce.  Add a 1/2 teaspoon of baking powder (recipe does not call for it, but it is a MUST), then the cocoa powder and, lastly, the oats. You may also want to add a couple drops of liquid stevia if you are using raw cacao powder, or if you prefer a sweeter cookie.  Mix well and let the batter sit as directed, above.

As an option, you can soak a 1/4 cup of currants in water while the batter sits, then fold the currants into the batter after the batter has rested.

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Alternate No-Bake recipe:

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.  I would suggest putting them in the freezer for an hour.

Enjoy!