My mom regularly bakes enough cookies to feed a PSYCH101 lecture. Then I get to take those piles of delicious home after every visit, which makes my taste buds thrive and my diet hopes die. I’ve had to learn to say no to the buttery, sugary scrumptiousness that is my mother’s cookies.
But I can’t just stop eating cookies altogether – that’d be crazy.
Luckily, a friend introduced me to the magic of Banana Oat Cookies. The oats are savoury and filling, while the banana provides the gooey sweetness that makes homemade cookies so irresistible. That, and how they smell in the oven: a mix between banana bread and heaven.
That, and how they smell in the oven: a mix between banana bread and heaven.
Another perk – one banana makes only two servings of these very filling cookies, which makes binging on these treats a little harder than with the large batches of a traditional cookie recipe.
(This recipe is also great if you have leftover bananas and oats from last week’s pancake recipes.)
Banana Oat Cookies
Total time: 15 minutes
Serves: 2 (3 – 4 cookies/serving)
Protein: 7.2 g
Carbohydrates: 45.4 g
Fat: 3.7 g
*includes optional ingredients
1 brownish banana, peeled
1/2 rolled oats (I like to use quick oats)
1/2 teaspoon vanilla extract
Optional (but recommended for ultimate tastiness)
1 tablespoon sweetener (optional; I like to use maple syrup or honey)
1 – 2 tablespoons chocolate chips
1 tablespoon cocoa powder
- Pre-heat oven to 350 degrees Fahrenheit.
- With a fork, mash banana in mixing bowl until mostly smooth.
- Stir in the other ingredients.
- With a small spoon, scoop batter onto a cooking sheet, one scoop per cookie. For best results, also flatten each cookie.
- Bake for 12 – 14 minutes.
- Let cool until safe for your tongue, then enjoy!