Tempt My Tummy Tuesday: Banana-Chocolate Cookies

Day 152.

I've learned that a diet high in animal products doesn't work for me. When my husband started following the Atkins diet, I naturally started eating more meats, cheeses, and other animal products and my health worsened. So, I pulled back. Lately, I've been searching out meat-free alternatives because I feel better when I eat more plant-based foods.

Let's face it, though: Every way of eating MUST include chocolate. I found this recipe for vegan banana-chocolate chip cookies and tweaked it to my liking. They turned out pillowy, moist, sweet, and satisfying. I hope you enjoy them, too.

Healthier Double Chocolate Chip Cookies

What You Need:

• 2 ripe bananas
• 1/4 cup almond milk (you can use cow's milk if you prefer)
• 1/4 cup natural peanut butter
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup unsweetened cocoa powder
• 3/4 cup packed brown sugar
• 2 cups semi-sweet chocolate chips

How it's Done:

1. Preheat your oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray.
2. Mash your bananas. Add milk and peanut butter. Stir well to combine.
3. In a separate mixing bowl, combine flour, baking powder, baking soda, cocoa powder, and brown sugar. Add all at once to dry ingredients. Stir to combine.
4. Fold in chocolate chips.
5. Drop by tablespoon onto prepared cookie sheets. Bake for 15 minutes.

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