Bananas and Oats – that’s it.
These are made at our house at least once a week. If you have a couple bananas, some oatmeal sitting around, and maybe an exam the next day that’s getting you down, then you have everything required to enjoy these yummy and light cookies.
They’re also versatile. If you have people around that would consider it a travesty to call something made of banana and oatmeal a cookie, you can throw in some tasty but possibly less healthy additions to get them hooked. I’ve used shredded coconut, milk chocolate chips, dark chocolate chips, butterscotch chips, almonds, walnuts, pepitas (pumpkin seeds), pumpkin puree, and several spices like apple pie spice, cinammon, nutmeg, and pumpkin spice. My absolute favorite additions are dark chocolate chips, coconut, and pepitas.
They’re seriously ridiculously easy to make, and would be the perfect last minute Thanksgiving dessert dish.
- Peel and fork-mash two bananas
- Combine a cup of old fashioned oats
- Add more oats if too liquidy
- Add any additions (I suggest the dark chocolate chips and coconut)
- Oven to 350 and grease pan with oil of choice – I suggest coconut oil
- Spoon the mix onto the pan and cook for about 15 minutes or until golden on the edges and firm throughout
- Nom (Enjoy)
With add ins, we usually get about ten medium-sized cookies. I do always eat about three spoonfuls of the mix before it even reaches the oven though, so maybe it’s closer to thirteen or fourteen servings.
If sticking with just the two basic ingredients of bananas and oats, I suggest adding pumpkin spice or apple pie spice to give it more flavor. They’re definitely still good on their own though.