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Prep time
5 minutes
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Cook time
15 minutes
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makes
10
Author Notes
My husband loves to eat only egg whites omelette, so am left with yolks every time! So this recipe was invented with leftover yolks and over ripened banana :-)
Its not a fancy cookie but almost flourless sugarless n oil or butter these come out real quick and packed with health.. all the weight watchers you must try this one! —pixiefoodtales
Ingredients
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2
Egg yolks
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1
Ripe banana
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1/4 cup
Quick cooking oats
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1/4 cup
Coconut flour
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1/4 cup
Oats flour
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1/4 teaspoon
Vanilla extract
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1/4 teaspoon
Cinnamon
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Pinch
Salt
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1/4 cup
Chopped dark chocolate or chocolate chips
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1/4 teaspoon
Baking soda
Directions
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Preheat your oven at 350F and line a baking sheet with silicone mat.
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In a medium size brown, mash the banana and whisk it with egg yolks. Add vanilla extract and mix well.
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In a separate bowl mix all the flours salt cinnamon n baking soda.
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Mix the dry ingredients to the wet ones. Add oats mix well, stir in the chocolates.
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Scoop out the dough using a tablespoon and place on the prepared sheet with mat. Pop in the oven and let bake for 15 min or until firm.
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Let them cool on the sheet for another 10 min or so and then Eat! These cookies can stay on the shelf for around 2-3 days in an airtight container.
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