Tonight Greg asked me if I was going to be adding more recipes from my old blog to the new blog. He said there are so many other recipes that he loves that I need to post, including this banana oatmeal cookie recipe! I assured him that I was not even close to having all the favorite recipes posted. My mom also said that she was looking for a recipe today and named a couple recipes that she loves from the old blog, which are not even ones that I had considered posting. So, who knows, maybe I will just post them all!
This banana cookie post came about from a food blog that I followed on Facebook who had asked her followers if they had tried the two ingredient cookies with banana and rolled oats. Many commented that they had and that the cookies were delicious. So, I googled the two-ingredient cookies, and I found this video. When I tried out the recipe for the first time, I had pretty good results. I thought it was so cool that the banana, rolled oats, and the walnuts that I used became a cookie after baking for 20 minutes in the oven. Who would have known? When I tried them the second time, I added shredded coconut and a small amount of dark chocolate chips to the mixture. They turned out amazing. I did dip them in Nutella for fun, but it is definitely not needed. I used to really love me some Nutella, but have not had it in the house since we found out my daughter has a severe allergy to every nut under the sun when she was 16 months old!
Lots of people have said this is a great recipe that they use over and over again. Easy to make, healthier than most cookies, and yummy! Enjoy.
Recipe for Banana Oatmeal Cookies – no flour, butter, sugar, or egg
INGREDIENTS
- 1 large ripe to very ripe banana
- 1 cup of old fashioned rolled oats (such as Quaker Oats)
- 2 Tbsp. of flaked sweetened coconut
- 2 Tbsp. of mini semisweet chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees. Generously grease a cookie sheet with baking spray or olive oil (I used olive oil).
Put the banana, rolled oats, coconut, and chocolate chips into a medium sized bowl. Use your hands to mush all of the ingredients together until everything is very well incorporated. Scoop up some of the mixture into your hands, flatten into a circle, and then drop it onto the prepared baking sheet. Continue with the rest of the batter. You should be able to make at least 7 cookies with the batter, but some of you may be able to make more! Place in the oven. Bake for 18 – 20 minutes. Once you remove cookies from oven, immediately transfer them to a cooling rack or plate. Use a metal spatula to easily get cookies off of the baking sheet. Eat cookies plain, or try them with Nutella or peanut butter. Yum!
Each cookie has approximately 75 calories (based on the recipe making 7 cookies).
*Make cookies vegan by substituting raisins in place of the chocolate chips*
Recipe Adapted from: Blogilates
Make It and Bake It with Beth 