One super sexy aspect of myself I don’t blog about much (and am not likely to, rest assured) is the GI issues I’ve acquired since becoming pregnant with my third. The onset of my second trimester marked a sudden and severe intolerance to gluten. Since then carrageenan has been added to the “don’t eat” list. And recently, things are flaring up again. So I am in the midst of an elimination/FODMAP type diet to try to figure out the latest cause. (Are the non-Portlandia folks still reading?)
While the past week of no sugar, alcohol, caffeine, chocolate, dairy and other things worth living for has been hard, I think it will get a little easier since making this recipe. These “cookies” are rich, peanut buttery, loaded with protein, and have an addictive texture. Great for dessert or a breakfast. And as my son said, only chocolate chips or ice cream would make them better!
Gluten-Free (and Paleo) Peanut Butter Protein Cookies
1/2 cup gluten-free quick cooking oats
1/4 cup plus 1 tablespoon gluten-free oat flour (can be made by processing the oats)
2 medium, ripe bananas (if you have frozen bananas, use these, thawing and draining excess liquid to make the cookies moister)
3/4 cups natural peanut butter
3 tablespoons coconut oil
1/4 cup unsweetened coconut
1 tablespoon cinnamon
1/2 teaspoon salt
Preheat oven to 375.
Combine all ingredients in a food processor and process until they come together into a ball. Dough will be a bit sticky.
Spray baking sheet with nonstick spray or lightly grease with oil. Form dough into roughly tablespoon sized balls. Press down lightly with your fingers to flatten them out. (Cookies won’t spread, so you can fit quite a few on the sheet.)
Bake for 10 minutes, or until bottoms are golden brown.
Let cool a few minutes before transferring to wire rack, to prevent crumbling. They get less crumbly as they cool.
Makes about 28 cookies.