This recipe popped up on my Pinterest and I knew right away I had to give these a try. This recipe comes from The Burlap Bag and it is too good not to share. I am all for easy, healthy recipes and they definitely hit the nail on the head with this one. If banana bread makes you swoon and weak in the knees, then you definitely need to give this healthy cookie a try!
This recipe makes about 16 cookies.
All you need:
2 bananas (the riper the better)
1 cup of oats
I used quick oats, but they say regular works fine too. Just make sure you chop up your regular oats so the cookies stay together better.
Of course, if you want to keep it basic, you literally can keep it as just the 2 ingredients, but you can also add whatever else you want to your cookies.
What I added:
A handful of dairy-free, semi-sweet chocolate chips
1/2 tsp pure vanilla extract
Pinch of Himalayan pink sea salt
Other possible options:
Raisins, cacao nibs, shredded coconut, chopped walnuts, slivered almonds, almond extract, cinnamon, raw honey…
…the options are endless!
I recommend using dairy-free chocolate chips to keep these more healthy and easier to digest. My favourite brand is the Enjoy Life Chocolate Chips, but they are a bit pricier, so I also use the Selection Semi-Sweet Chocolate Chips as an alternative. Quite a few grocery stores sell dark chocolate and semi-sweet chocolate chips that do not contain any dairy—just check the ingredients out on the back to be sure!
Preheat your oven to 350 degrees. With a fork (or whatever works best for you), mash your bananas up. Next add your oats and stir together (I found a rubber spatula made this super easy), making sure to mash any lingering chunks of banana. Next add the rest of your ingredients, in my case, the chocolate chips, vanilla and salt. Depending on the size of your bananas you may need to add more oats if your mix is too runny. I added about a handful more of oats.
Optional: Let your mixture sit for 5-10mins to firm up a bit. This makes it a more ‘dough’ consistency.
Next, spoon your mixture onto a greased cookie sheet, about a tablespoon each in size. The Burlap Bag has ‘greased’ in caps and I am also going to lay emphasis on this: GREASED cookie sheet. I ignored this because I lined my cookie sheet with parchment paper, but they still stuck to it. If this happens just let the cookies cool a bit then remove them gently with a fork. The second batch I greased the paper and I had no problem removing them whatsoever.
Let them bake for 15 mins and then eat them either straight out of the oven or let them cool and dip them in tea. These are seriously so delicious and the perfect, guilt-free treat (aka I can eat 6 in one sitting without any remorse).
If you want to see the original post by The Burlap Bag click here. If you make these, let me know your thoughts or if you have other delicious and healthy recipes, leave them below!