TWO INGREDIENT COOKIES
2 ripe bananas
1 cup oatmeal
1. Place bananas and oats in a mixing bowl. Using a fork, mash the bananas until well blended. Depending on the size/ripeness of your bananas, you might need to add more oats.
1a. Mix in optional add-ins. For the recipe shown here, I added a handful of dark chocolate chips, 1 tsp. vanilla, and a healthy squirt of honey.
I've also tried:
- cinnamon - agave - chocolate chips
- walnuts - honey - raisins
- unsweetened coconut - 100% maple syrup - chocolate chips
- cocoa powder - unsweetened coconut - agave
- peanut butter
The key to add-ins is to be a bit conservative in how much you use. Too many extras will cause the cookies to fall apart. Also, don't worry about measuring; just let your imagination (and your taste buds) go wild!
2. Spoon the mixture onto a very, veeerrrry well-greased cookie sheet. The cookies should practically be ice skating (oil skating?) on the surface. I found it easiest to lay down a sheet of aluminum foil so I could peel the cookies off easily after they're done baking. NOTE: Unlike flour-based cookies, these will not settle or change shape while baking. Be sure to form them exactly as you would like them to look when done baking.
3. Bake at 350 degrees for 15 minutes or so.
|Place bananas and oats in a mixing bowl.|
|Using a fork, mash the bananas until well blended. |
|Depending on the size/ripeness of your bananas, you might need to add more oats.|
|Add-in #1: 1 tsp. vanilla.|
|Add-in #2: handful of dark chocolate chips.|
|Add-in #3: generous squirt of honey.|
|Bake for 15 minutes at 350 degrees. Remove, cool, enjoy!|
|YUM! Healthy and delicious!|