Have a few ripening bananas but no time for baking banana bread? Try these little babies out and you won’t be disappointed. Even though they are on the healthier side, these cookies are still super good. I’ve made two batches in the last two weeks and needless to say, they were promptly devoured. I did bring a few into work for my buddies and they loved them too. Win win.
You are only four simple ingredients away and these can be baking away in your oven in no time.
And can we talk easy? Mash up your ‘nanners until they are no longer lumpy. Then stir in the oats. Sounds pret-ty darn easy so far, yes? I also like a little crunch so walnuts were tossed into my batter along with a handful of chocolate chips.
It’s like cookies aren’t worth making with out chocolate chips.
Am I right?! 🙂
I’m also pretty impressed that these are made without any added sugar. The natural, sweet goodness of the ripe bananas and a few dark chocolate chips are all you need to satisfy that little sweet tooth.
Anyways, back to easy. Scoop out little cookies onto the parchment lined sheet and pop ‘er into the oven.
That’s it. Cookies. Check.
I dare you to say that going to the store and plunking down your hard earned money for the refined sugar laden, chemically based, non-food cookies is easier than throwing these beauties together. They are just so simple and you can feel good about eating them.
All of them.
Not that we did that or anything. 😉
Have a great weekend, all!
- 2 ripe bananas
- 1 cup quick oats (certified gluten free if necessary)
- ¼ cup dark chocolate chips
- ¼ cup chopped walnuts (optional)
- ½ tsp cinnamon
- pinch of sea salt
- Preheat your oven to 350 and line 2 baking sheets with parchment
- Mash the bananas in a medium sized mixing bowl until most of the lumps have smoothed out
- Stir in the rest of the ingredients and mix well
- Scoop heaping tablespoon sized portions onto the parchment lined sheets, I put 8 on each sheet, and bake for 15 minutes, rotating the sheet halfway through
- Let cool on wire racks