no bake chocolate peanut butter banana cookies- cpbb's

have you noticed a trend- i really like chocolate, peanut butter & banana's

i bought a case of dark chocolate dreams peanut butter- yeah i needed a case

i have an english muffin with peanut butter ( dark chocolate dreams, cinnamon raisin swirl or white chocolate pb) everyday (except sunday) with a banana

i HOARD banana's just ask justin- he told me to stop hoarding and start eating my stockpile

 i eat peanut butter by the spoonful at my desk

yeah you could say i have a peanut butter, banana chocolate addiction

these cookies support my addiction -
and  you don't need to turn the oven on to create these tasty treats; bonus!
i also made some pretty rad peanut butter chocolate cupcakes (you heard right, i said rad admit it you say rad all the time too), but we're talking cookies not cupcakes today, lets save the cupcakes for another day- go on an start your own banana peanut butter chocolate addiction, you won't be sorry!

oats, dark chocolate, banana & peanut butter with a sprinkling of cinnamon make up this fairly healthy no bake cpbb cookie.

add a sprinkling of coconut smoked sea salt and you have yourself a sweet & salty treat

enjoy your cpbb's with a nice glass of almond or soy milk- these cookies are kept in the freezer, surprisingly they keep a nice firm texture, i am uncertain what keeps them from turning into hockey pucks but these cookies stay nice & firm with a chewy bite

no bake cpbb's

makes approximately 8-10 cookies

you will need:

• 2 cups rolled oats
• 1 cup chocolate chunks
• 1 tsp good cinnamon
• 2 tbsp peanut butter - not the oily kind
• 2 ripe banana's mashed
• kosher salt or any specialty coarse salt

assembly

• in a medium bowl mashed/whip banana until smooth- no chunka's
• add cinnamon & peanut butter and stir until combined
• add oats and stir until all oats are covered in the pb banana mixture
• meanwhile melt chocolate chunks over low heat or in the microwave until melted
• remove from heat and add to the oat mixture
• stir until all chocolate is incorporated
• with a small ice cream scoop, scoop about 2 tablespoons worth into baking cups
• sprinkle with sea salt
• pop in freezer and enjoy once firm
• store in an airtight container

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