Oatmeal Cookies

You know those black-spotted bananas on your countertop? They’re ready for a love match…. With oats! Mix these two together and in a matter of minutes, you have cookies. Staggeringly simple, scrumptious cookies. Cookies that are sugar-free, frugal, vegan, and gluten-free. You can eat them for breakfast, dessert, as a snack, to fuel up before a workout, to refuel after a workout, or even for dinner on one of those days when you need cookies for dinner; you will feel virtuous, satisfied and happy no matter the occasion.

INGREDIENTS

• 2 large, very ripe peeled bananas (peel should have black spots)
• 1 cup rolled oats (quick or old-fashioned, not instant)

OPTIONAL FLAVOR BOOSTERS:

• pinch of sea salt
• 1 tsp vanilla extract
• 1/2 tsp ground spices (e.g., cinnamon, cardamom, ginger, pumpkin pie spice)

OPTIONAL STIR-INS OR TOPPINGS:

• 1/3 cup semisweet chocolate chips (gluten-free or vegan, as needed)
• 1/3 cup chopped dried fruit (e.g., raisins, goji berries, prunes)
• 2 to 3 tbsp cacao nibs
• 1 to 2 tbsp nut butter, seed butter or coconut butter
• 1/3 cup unsweetened flaked coconut

FOR THUMBPRINTS:

Prepare as directed or make with nut /seed butter. After scooping dough onto baking sheet, make an indentation in each cookie; fill with ½ tsp jam, preserves, jelly, apple butter, etc. Bake as directed.

INSTRUCTIONS

1. Preheat oven to 350F.
2. Line a baking sheet (parchment or foil) or lightly grease/spray with cooking spray.
3. In a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas).
4. Stir in oats until well-blended. Let mixture stand for 5 minutes.
5. Mix in any optional ingredients, if using.
6. Drop a heaping tablespoon onto prepared baking sheet about 1 inch apart (they don’t really spread).
7. Sprinkle with any of the suggested toppings, if using.
8. Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center.
9. Transfer to cooling rack and cool completely.

NOTES

Tip: The cookies are great soon after baking, but exponentially better after sitting for a few hours (they become softer and sweeter).

Storage: Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

---

Credit: Power Hungry