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No Bake Almond Banana Cookies
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On Sunday I started up my training plan for a half marathon this spring, and I needed to get in an 8 mile long run. Since the weather is abnormally nice, I decided I had to do it outside! I ran the first half by myself, and then swung back by my house where my dad joined me for the last four.

I’m glad he did because I have a problem with running my long runs too fast sometimes! It was good to have him to pace me, and to keep me company! It was great to have once last chance to run with him before I head back to Chicago on Friday. I ran the 8 miles in an hour and 14 minutes for a 9:14 pace.

When I got back, I was ready to make a no-bake cookie recipe that I had seen on Daily Crumb. However, I changed the recipe a bit to make it without peanut (my dad is allergic) and a lot fewer calories.

  
What
Where


No Bake Almond Banana Cookies

Ingredients

1 mashed banana

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1/4 cup maple syrup

1 and 1/2 tsp vanilla



1/4 cup almond butter

1/2 cup almond meal

2 cups oats

1/4 cup almond milk

Directions

In one bowl, mix the almond meal and the oats together

photo (1)

In a saucepan, heat the banana, vanilla, milk, maple syrup and almond butter and let it boil for about 3 minutes while constantly stirring. I used a whisk for a while to help break up the banana and almond butter.

photo (2)

Then, pour the wet mixture into the dry and mix together.

photo (3)

Using a tablespoon, spoon the cookies onto wax paper and then place in the refrigerator (I stored mine there afterwards too). I made about 22 cookies from the mix. Each cookie has approximately 75 calories (this depends on what brands you use).

photo (4)

They were very banana tasting, just to warn you! Haha good thing I LOVE bananas! I’ve been using them as a yogurt topper! I actually put a few in the freezer and hope they are good that way too!

 

Do you enjoy running with other people?

What’s your favorite no-bake recipe?



 

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