Cup of Jo recently shared this recipe via The Burlap Bag. Without doubt, it is one of those easy, delicious, come-back-for-thirds sort of thing that demands re-posting. In fact, I’ve seen it posted on two of my favorite blogs just this week!
I whipped up a batch of these two ingredient cookies on a rainy Saturday a few weeks back when I found myself hunting for a snack and turning my nose up at all our fresh produce (this can happen when one juices daily). Less than a half our later, I was munching on three while watching a Girls episode in bed. And dare I concur with The Burlap Bag that might even work for breakfast?
The reason these little guys are such a hit, I think, is that they satisfy your sweet tooth and fit into nearly any diet. As a gluten-free vegan it can often be trying when it comes to baked goods. Combining healthy mix of bananas, oats, and other natural ingredients, these “cookies” strike a friendly balance between dessert and snack time without the added sugars, dairy, and flour that turn traditional cookies into a (delicious) calorie bomb.
Note, because of cross contamination, conventional oats are not gluten-free. If you're sensitive to or restricting gluten, try purchasing special gluten-free oats. Bob's Red Mill is brand that I recommend.
- 2 ripe bananas
- 1 cup oats (I use Bob's Red Mill Gluten Free Oats)
- 1 Tbsp slivered almonds
- 1 Tbsp dried cranberries
- 1 Tbsp carob chips
- 1 Tbsp shredded coconut (unsweetened)
- And basically anything else you'd like to add in!
- Heat oven to 350 degrees & grease 2 baking sheets.
- Mash bananas using a fork in a medium bowl.
- Add in oats & stir to a batter texture.
- Fold in toppings and stir gently to combine with batter.
- Using a teaspoon, dish out 16 cookies onto the greased cookie sheets.
- Bake for 15 minutes (or a little longer if you prefer crunchy).