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.
- 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
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.
- Preheat oven to 350F.
- Line a baking sheet (parchment or foil) or lightly grease/spray with cooking spray.
- 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).
- Stir in oats until well-blended. Let mixture stand for 5 minutes.
- Mix in any optional ingredients, if using.
- Drop a heaping tablespoon onto prepared baking sheet about 1 inch apart (they don’t really spread).
- Sprinkle with any of the suggested toppings, if using.
- Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center.
- Transfer to cooling rack and cool completely.
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