Ever in the mood for an ooey-gooey cookie you don’t have to slave over the stove for?
Um, hello? Who isn’t?! ;)…
As kids, if we heard the word “peanut butter” everyone knew you could count us in. And nowadays, our favorite indulgence is chocolate–and anything chocolate (hello Skinny Oreo Balls! 😉 . As you can probably imagine, simply marry our two loves and we’re in pure heaven. 🙂 Of course, we like to combine peanut butter and chocolate in healthy, lower calorie indulgences that keep our waistlines in tact. 😉 And we gotta admit, when we made this we were a bit beside ourselves with happiness. Healthy, ooey, gooey goodness that we mixed, mashed and microwaved! We hope you love these as much as we do.
One of the things we love about these cookies is how truly easy they are to whip up! If you liked our Cinnamon Oatmeal Raisin Cookies, Skinny Speedy Walnut Oatmeal Cookies, Wild Blueberry Cookies and how quick and easy they are to make, then you’ll love these!
Microwave Peanut Butter Chocolate Chip Cookies
Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. You’ve got protein, nutrients and fiber.
Serves: 4 small cookies or 1 large cookie
Ingredients:
1 very ripe banana, mashed
1/2 Tbsp. unsweetened vanilla almond milk
3 Tbsp. rolled oats
1 Tbsp. peanut butter
1-1/2 tablespoons chocolate chips
Directions:
1. If using an oven rather than microwave, preheat to 375°F.
2. In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined. Stir in chocolate chips.
3. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
4. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
5. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.
Makes 4 Cookies.
Nutrition Facts Per Serving (1 Cookie): 89 Calories, 14 g carbohydrate, 4 g fat, 2 g protein, 25 mg sodium, 2 g fiber
- 1 very ripe banana, mashed
- ½ Tbsp. unsweetened vanilla almond milk
- 3 Tbsp. rolled oats
- 1 Tbsp. peanut butter
- 1-1/2 tablespoons chocolate chips
- If using an oven rather than microwave, preheat to 375°F.
- In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined. Stir in chocolate chips.
- If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
- Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
- Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked. If making one big cookie, may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
- *If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.
