This recipe is a perfect fit for my wheat-free diet and to save blackened bananas. Two cookies paired with tea or coffee make a wonderful breakfast or snack at work. I make small batches but to preserve the cookies which are held together by bananas, refrigeration is recommended.
2 ripened bananas
1 cup quick oatmeal
¼ cup chocolate chips (semi-sweet is best)
Preparation: less than 10 minutes
Cooking: Bake in the oven at 350 degrees Fahrenheit for 12 minutes
- Peel and mash the bananas in a mixing bowl till they soften and stir easily.
- Add in the oatmeal first, stir and then add the chocolate chips. I prefer to use semi-sweet chocolate chips; combined with the banana, they make the cookies quite sweet and tasty.
- Stir the mixture till all three ingredients look evenly mixed.
- Preheat the oven to 350 degrees Fahrenheit.
- Grease or use parchment paper to cover a baking tray.
- Scoop the batter and flatten between two spoons. Place each scoop evenly spaced on the baking tray.
- Bake the cookies for 12 minutes. Test to see if they are done. The surface of the cookies should be firm even though the banana will remain soft. If the surface breaks, keep them in the oven for a few more minutes.
- This recipe can make 10-15 small cookies.
I made a batch on Sunday night to be my go-to snack at work for the week. This recipe is so quick and simple that I can practically see myself preparing this nibbler for myself on a regular basis. It is a wonderful addition to my efforts to eat homemade food that is both satisfying and healthy.
Please leave feedback if you plan to try or have tried this recipe. Do you have any easy go-to recipes like this? If you have featured any on your site, leave a link below and I will definitely give it a try.