2-Ingredient Oatmeal Cookies
Mix those black-spotted bananas with oats and in a matter of minutes, you have delicious cookies! Staggeringly simple, scrumptious cookies. Cookies that are sugar- and gluten- free, and vegan. You can eat them for breakfast, dessert, as a snack, or to fuel up before or after a workout; you will feel virtuous, satisfied and happy, no matter the occasion.
2 large, very ripe bananas (peel should have black spots), peeled
1 cup rolled oats (quick or old-fashioned, not instant; gluten-free if needed)
- Preheat oven to 175°C (350F). Line a baking sheet (parchment or foil) or lightly grease/spray a tray 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 by heaping a tablespoon onto the prepared baking sheet about 1 inch apart (they don't really spread). Bake in a preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center.
- Transfer to cooling rack and cool completely.
Serves 8 people
Recipe supplied by Power Hungry, www.powerhungry.com, website
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