Recipe: Skinny Elvis No-Bake Cookies

One of my favorite cookie recipes of all time is for a no-bake chocolate, peanut butter and oatmeal cookie some people call “cow patties.” We called them “dog doo cookies” because of how they looked depending on the humidity level when I made them as a kid. Interesting that a treat many associate with animal dropping is so delicious and, based on a Facebook post, is a favorite of many people.

I began making them after seeing a recipe on a program called Mulligan Stew, a 70s-era educational program. While I love them, “cow patties” are loaded with butter and sugar. Over the weekend, I searched for a healthy version of the recipe and found this version from www.eatingbirdfood.com. This recipe uses mashed banana in place of butter and half the sugar. I added a couple of my own twists to the main recipe. The cookies are delicious. The banana adds an extra layer of flavor, which is why I call them Skinny Elvis Cookies (peanut butter and ‘nana, baby).

Here’s the recipe courtesy of Eating Bird Food with a few tweaks of my own:

Ingredients

• 1 ripe banana, mashed well
• 1 cup sugar (I used Sugar in the Raw)
• 1/4 cup cocoa powder (my preference: organize Dutch process)
• 1/2 cup non-fat milk
• 1/2 cup peanut butter (organic, natural)
• pinch of salt
• 1 tsp. pure vanilla extract
• 3 cups instant oats (I used organic Scottish oats, but would like to try with quick-cooking or old fashioned oats to see if they set up better)

Preparation

1. Place all ingredients except the vanilla and oats in a medium saucepan and bring to a boil over medium heat – stirring often.
2. Let the mixture boil for 1 minute, remove from heat and let the mixture cool for 1 minute.
3. Add the vanilla and oats and stir well to combine.
4. Drop by teaspoonfuls onto waxed paper and cool to room temperature.

The cookies are tasty, but are different in consistency and appearance from the traditional “cow patty.” Not bad, just different. Give these a try. I don’t think you’ll be disappointed.