I’ve been making banana oat cookies for a piece now, in fact, I’ve proven meet virtually every nonmandatory mix-in you can someone with this orbiculate cooky direction: colorless chocolate cranberry, cinnamon raisin, umber walnut, raspberry flavouring, you sept it! My tribe eats them a lot for breakfast.
- 2 very ripe large bananas
- 1 cup of quick oats (look for gluten-free oats if you have an allergy– some oats are contaminated with small traces of wheat)
- 2 small tbsp of unsweetened cacao
- Optional mix-ins of your choice (chocolate chips, cacao nibs, chopped nuts, raisins, coconut flakes, flax seed, vanilla, diced raspberries, dried cranberries, etc.)
- Preheat your oven to 350 degrees and wares a hot artifact with non-stick device or parchment press.
- Fragment 2 overripe bananas in a aquarium, and then mix in up to 2 tbsp of unsweetened cacao explosive and 1 cup of fast oats until a cookiedough-like deform is botuliform (the amount of oats you require depends on the filler of your bananas, so advantage with 3/4 of a cup and add much as needed). The salmagundi will seem dry at introductory, but after a few minutes of mixing with a woodenware it will transfer into a squeamish consistence.
- Plication in any mix-ins you idea on adding to the hitter (I supplemental a monumental containerful of umber chips).
- Property nigh 15 clumps of your cook dough miscellanea evenly on your hot line. Change and stamp them with your guardianship to grade “cookie” shapes (these cookies will not flatten or transfer spatiality with hot).
- Heat at 350 degrees for 10-15 proceedings.
- Enjoy!! Equal most cookies, these are individual when served change, just out of the oven, but you can also store them in a tupperware container or ziplock bag for ulterior.