So, you may be wondering why these are called Ho Ho cookies… These are the cookies we made + set out for Santa as per Ava’s request, so now every time we make these cookies she calls them Ho Ho cookies. She LOVES Christmas, and other holidays, especially Halloween, and for the most part, it’s all her own excitement! So we have gone along with her incredible sheer excitement for all the magic those days bring.
We make these almost weekly. As soon as we see 2-3 bananas getting overripe, we make them. They are so delicious and healthy enough that we call them breakfast often. Vegan, gluten free, sugar free + super easy to make!
Recipe:
2-3 ripe bananas
2 cups rolled quick oats
1/2 cup nut butter of choice
2 tbsp raw honey
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt (we prefer himalayan
1/2 cup chocolate chips (can substitute nuts, dried berries, etc)
optional:
1/2 tsp vitamineral earth powder
1/2 tsp maca powder
1/2 tsp amla powder
*this is where you can get creative with what you add for your own health benefits
Preheat oven to 350 degrees. Mash bananas + add nut butter + honey, mix. In larger separate bowl, add oats + all other ingredients except chocolate chips or alternatives. Mix banana mix into oat mix until all blended. Add chocolate chips + mix well. Line baking sheet with parchment paper. Add 1/4 cup size scoops onto the pan and slightly flatten with fingers (not too much so they stay nice + moist). Bake in over for 14 minutes. Enjoy!
They keep for about 3 days when kept enclosed so they don’t dry out.
I tried an experiment with just the cookie dough part to make cookie dough balls! They turned out pretty darn yummy! Instead of baking, take your cookie dough mix and roll into balls + roll them in cocao powder (hello superfood), then chill in fridge for a few hours. You could also roll these in a nut mix or anything else that sounds good to you!
Let me know if you make them! I’d love to know any variations you use as well!