Skinny Chunky Monkey Cookies
"This recipe has been circulating on facebook, so I have absolutely no claim to it! I made the recipe the other night and wanted to share because they are a healthy snack, perfect for satisfying that sweet tooth without a lot of sugar and fat!"
photo by Nancy R.
- Ready In:
- 37mins
- Ingredients:
- 6
- Yields:
-
30 cookies
ingredients
- 3 bananas (ripe)
- 1⁄4 cup peanut butter
- 1⁄3 cup applesauce
- 1⁄4 cup dark cocoa
- 1 teaspoon vanilla
- 2 cups oatmeal
directions
- Beat the bananas using a mixer or whisk until smooth. Add in all of the other ingredients, mix well, and let sit for 20 minutes. Drop by the heaping teaspoonful onto a cookie sheet and bake at 350F for 10-12 minutes. I use the silicon baking sheets (if you don't have one, they are worth every penny!).
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Reviews
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I did not like these at all...the cocoa powder is too strong. No banana or peanut butter taste at all. They need some type of suger (preferably diabetic type) They leave a nasty aftertaste and no one in my house enjoyed them. Needs a recipe rehab unless I did something wrong. -
I would give this recipe no stars if I could. I agree with the others. Whoever came up with this recipe needs to go back to the drawing board. It was a waste of good ingredients. I even added more peanut butter and some Splenda to give them sweetness. Nothing helped.
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Sorry, this is one awful recipe. Very disappointing. Consistency of dough and bitter, offensive taste. Perhaps cutting back on the cocoa powder and adding honey would help? -
I will say I thought the recipe was easy and they smell great coming out of the oven, however the best thing they are used for is as a practical joke .. they taste awful and bitter -
I like these. Think of a granola bar. I taste banana, peanut, chocolate. They are plenty sweet for me. I used 3 bananas do med size. Just getting brown spots. I cut them up and them mashed them with a potato masher. I added 1 heaping tblsp. Real vanilla. I used natural very chunky peanut butter with no added sugar. I enjoy dark chocolate and do not like really sweet things. These met the criteria. Baked 10 min @ 350. Didn't stick on regular cookie sheet. Enjoy.
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Tweaks
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not bad for a low-fat cookie. i see others are saying they're bitter. i suppose this is because the recipe doesn't specify dutched cocoa, and they're using plain old hershey's "natural cocoa". the recipe says "dark", which isn't really a specific kind of cocoa. i suspect the writer really intended for people to use the hershey's special dark, which is 50% dutched and 50% black cocoa, so that's what i used. no bitterness here.-------- i also added 1/4 tsp salt and a tbsp or two of agave nectar since i'm assuming the recipe creator used mainstream PB and apple sauce, and i used organic/freshly ground. i would use a little bit more of each next time. maybe 1/2 tsp and 1/8 cup respectively.---------- if i make these again, i do think i may substitute a tb or two of oil for some apple sauce. (since they were slightly dry, and i'm not an oil hater. i bet they'd be great with coconut oil!) they were better when they were flattened, since they don't spread, and the ones that remained as balls didn't cook all the way through, but that's a preference. if you like squishy oat balls, more power to you! :-) this also means you can crowd them on the pan with no issues.---------- i also think i might add peanuts to it since the cocoa was a bigger flavor than the other flavors. and what the heck, i may just replace the applesauce with another banana. (this is starting to feel like a brand new recipe.)
