I've definitely mentioned on the blog before that I'm very much a snacker - I eat several small meals or snacks throughout the day, every two to three hours. For that reason, this recipe I'm sharing with you today is a very "Colleen" recipe. It comes together in no time at all, is healthy, and is the perfect snack for any mid-day hunger that might strike!
Cookies without the guilt? Win win.
-2 medium/large ripe bananas
-1 cup uncooked quick oats
-1/4 cup of walnuts, chocolate chips, or peanut butter chips
(or any other mix-in of your choice!)
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray or line it with parchment paper or a silpat. Mash the bananas well, and combine them in a medium bowl with the oats. Fold in the walnuts or baking chips - or whatever mix-in you are using. Place by the tablespoonful on prepared baking sheet.
Bake for 15 minutes, until cookies are firm and lightly browned. Remove from cookie sheet and let cool completely on cooling rack. Makes approximately 16 cookies.
Now, it's important to keep in mind that the texture and taste of these cookies is not necessarily the same as that you'd expect from a traditional cookie! They are soft and chewy, but they are also more dense since there is no flour or leavening agent of any kind. But that is also what makes them awesome! There's no flour...or sugar...in these cookies! That's what makes them healthier. ;) Of course, I had to go and "ruin" it by adding peanut butter chips to the batch that I made, but I couldn't resist. I never pass up the opportunity to pair banana with peanut butter! But I do think that just about any kind of nut or any kind of baking chip would be fabulous in these cookies.
And seriously, these little treats are perfect for that afternoon slump. They're just a tad sweet to satisfy that sweet tooth, but they'll also provide you with some very important nutrients and energy too!
Keep in mind too that you can make these cookies gluten free by using gluten free oats. Hooray!
I almost forgot to mention it, but I added about 1/2 teaspoon of cinnamon to the dough before baking the cookies. You can never go wrong with the addition of a little cinnamon, in my book.
The next time you have ripe bananas but not enough time to go through the whole process of baking banana bread, try these cookies instead. The whole family will love them!
And also remember that you can freeze ripe bananas! I realize most of you likely already know this, but every now and then I'll be talking to someone who says they threw out ripe bananas because they didn't have time to bake with them. THEY THREW OUT RIPE BANANAS?! What were they thinking? That should never happen! If I have ripe bananas and not enough time to bake with them when they're ready, I simply peel and slice the bananas and freeze them in a ziploc baggie until I am ready. None of us should ever let a ripe banana go to waste. Ever. :)
This will be my last post before Easter, so to everyone celebrating the holiday this Sunday, enjoy!
This post is linked up to Taste and Tell Thursdays!