This “cookie” recipe was a great find this year. Someone in my program at Cornell made these “cookies” for a get-together, and I was immediately intrigued. All I could think was, “Just bananas and oats? Are you sure?” They seemed like a trick; the “cookies” seemed too simple, so there had to be a catch, right? I always buy too many bananas, and they end up overly ripe on my counter. Now, I purposefully buy too many bananas just to make these cookies or freeze for smoothies. The mashed banana is a natural glue to bind the oats and whatever else you decide to throw in. Simply and delicious — the perfect guilt-free dessert or snack!
- 2 large riped bananas
- 1 c oats
- Dash of cinnamon and/or nutmeg
- Mini semisweet chocolate chips
- Chopped nuts
- Raisins or dried cranberries
- Unsweetened coconut flakes
- Sea salt
- Nutella, PB2 or nut butter
- Preheat oven to 350° F and grease cookie sheet.
- Mash bananas. Then mix in oats.
- Add optional ingredients if desired. I added a dash of cinnamon and nutmeg to all and then mini semisweet Ghirardelli chocolate chips to half of the cookies. If I have walnuts, those are usually a must to add. They add just a bit of crunch.
- Place spoonful of mixture onto greased cookie sheet. This should make about 14 cookies.
- Bake for 10-12 min until cookies are “solid.”
- Remove when done, cool and enjoy! Be sure to store in refrigerator.