Banana No-Bake Cookies (No Refined Sugar)

I've got another sugarless baking experiment for you today, imaginary internet pal!

I know you've been there- middle of the afternoon, no snacks handy, craving hits.. and you think to yourself, "how can I make myself a treat before the kids wake up??"

I immediately thought of no-bake cookies (and also thought I was some kind of genius for coming up with that.. DUH, Natalie.). The banana takes the place of refined sugar in this recipe. If you're not into the whole sweeten-stuff-with-bananas thing, this recipe isn't for you. The banana isn't overpowering, but you can taste it in there.

I was a fan, husband was a fan, toddler was a fan. They tasted plenty sweet to us without the sugar, but that could be because we aren't eating any real sugar and our taste buds have changed. I had a little cookie-fruit-pizza-bite-thingy yesterday morning at MOPS (you've been on Pinterest, you know what I'm talking about) and it tasted SO SWEET. A month ago, I would have downed a handful of them and started looking for something else. Hooray for detoxing!

If you're looking for a quick and refined-sugar free cookie, give this one a try. But it's okay if you don't- I know my girl Marianne will (this post is really just for her anyways). Better get crackin'- nap time is almost over..

Banana No-Bake Cookies
by Oven Love, adapted from Back to Her Roots

Ingredients

• 1 medium banana, cut into chunks
• 1/2 cup chocolate chips/chunks
• 3 tablespoons nut butter (I used PB)
• 1 tablespoon chia seeds
• 3 tablespoons milk
• Pinch of salt
• 1 teaspoons vanilla extract
• 1 to 1 1/2 cups rolled oats

Directions

1. In a medium saucepan over low heat, combine banana chunks, chocolate chips, nut butter, chia seeds, milk and salt. Heat for 2-3 minutes or until just beginning to bubble.
2. Using a fork, mash the bananas in chocolate mixture until smooth. Bring mixture to a boil and boil for 2-3 minutes. Remove from heat, add in vanilla.
3. Stir in 1 cup oats until well-coated. If the mixture seems a bit runny, add up to 1/2 cup more oats until the mixture is scoop-able.
4. Spoon rounded tablespoonfuls onto waxed paper and let cool in the fridge or freezer until firm. Enjoy the cookies right away or keep refrigerated.