Banana Bread Cookies

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I heard about a recipe for cookies that have only two ingredients: bananas and oats. I confirmed its legitimacy via the web and created my own version. If you tend to buy a bunch of bananas and, like me, wonder what to do when they all ripen on the same day, this is the recipe for you.

These cookies taste like a moist, less sweet slice of banana bread. The lack of sugar, oil, or anything decadent means you can have them for breakfast or substitute them anytime you’d eat a granola bar. You can also add other ingredients to mix it up—such as raisins, nutmeg, or a bit of peanut butter.

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INGREDIENTS

  • 2 overripe bananas
  • 1/2 cup oats (gluten free if desired)
  • 1/2 cup oat flour (gluten free if desired)
  • heaping 1/4 tsp cinnamon
  • a couple pinches of salt

DIRECTIONS

  1. Preheat the oven to 350 degrees, and coat a baking sheet with cooking spray.
  2. Mash the bananas in a small bowl. Add the oats, oat flour, cinnamon, and salt and stir until uniformly mixed. IMG_4955
  3. Use a tablespoon to drop 12 cookies onto the baking sheet. Cook at 350 degrees for 15 minutes. Serve immediately, or allow to cool and refrigerate. Cooled cookies can be heated for 20 seconds in the microwave.
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Makes 12 cookies. Active time 5 minutes; total time 20 minutes. Adapted from http://www.skinnytaste.com/2013/09/chewy-chocolate-chip-oatmeal-breakfast.html
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