I am truly not a baker, but these cookies are foolproof. My friends know that I tend to make “mookies”. You know, muffin cookies. I add too much flour and never enough sugar. My jaw always drops at the amount of sugar in regular cookies. So, I know exactly where I go wrong, but I refuse to put that in my body, unless of course, I didn’t make them. If I didn’t make ’em…I don’t know what’s in ’em! 😉
These cookies are delicious and healthy. The texture is a bit more dense than a regular oatmeal cookie….but they’re still super tasty! The riper the banana, the sweeter the cookie.[Pro-tip:] If you find your bananas ripening too quickly just take the peel off, throw them in a ziplock, and freeze them until you’re ready to make more. 🙂
The best part about these is that they double as breakfast OR dessert! Yum!
- 2 bananas (old and on their way out!)
- 1 C. Quick-cooking oats
- ¼ C. Chocolate Chips
- Splash Vanilla Extract
- Opt. Handful of your favorite seed/nut
- Opt. Raisins
- & Love <3
- Preheat oven (or toaster oven!) to 350
- Grease your cookie sheet and set aside
- Mash together banana, oats, chocolate chips & nuts
- Once mixed, form approx 9 balls
- Gently press each "dough" ball with a fork
- Bake for about 15 minutes
I suggest using less oats and adding them in by the tbs until you have a good consistency. However, 1 cup has not steered me wrong thus far!
Ridiculously easy and even more yummy!
I originally tried making banana based cookies after I got hooked on the “Undressed Skeleton” blog. Taralynn was always trying to make healthier versions of recipes. She has since updated her blog and changed it to simplytaralynn.com. She has a very inspiring story to tell and I’d recommend reading her blog if you ever have a chance. She is adorable and we share a love for coffee and leading a healthy lifestyle.