I’ve adapted to TMX the original recipe from MyFitnessPal.
This recipe is for Obbie’s DD. It has no gluten. I have added peanut butter to the original recipe to increase the protein content. It also has no milk products in the biscuits but it does have chocolate. Which does have dairy fat. Perhaps chocolate made with coconut oil would be ok. You could leave the chocolate out altogether and add 1 tablespoon of Dutch Cocoa powder.
Ingredients.
4 medium ripe bananas
2 cups of uncooked Quick Oats,(certified gluten free)
2 tablespoons peanut butter, smooth or crunchy.
1 cup of chocolate chips, (may have gluten and milk solids), can replace with 1 tablespoon of Dutch Cocoa. ((The banana flavour is nice without the chocolate))
Instructions
Heat oven. to350 ff
Into TMX, place bananas, rolled oats and peanut butter. And cocoa powder if using.
Mix on speed 4 until well mixed.
Add chocolate chips if using.
On a non stick baking sheet place tablespoons of dough, I use an ice cream scoop.
Bake 15 to 20 minutes, until brown and set.
Cool on wire rack.
Made 16 cookie
