1 cup oatmeal (I’ve used both steel cut and rolled oats)
Optional: chocolate chips, raisins, spices (I like cinnamon and nutmeg, but whatever floats your boat)
Prep: Spray a cookie sheet with Pam or whatever grease/spray thing you use. Preheat oven to 350°
Step 1: Mash those bananas! Mash ‘em up good.
Step 2: Mix in that oatmeal!
Optional Steps: Add your raisins or chocolate chips or spices! (I actually like to add my spices into the banana mush before the oatmeal. I feel like it gets more mixed up that way.)
Step 3: Scoop ‘em out onto a greased cookie sheet. (Pro tip: I use aluminum foil on top of the cookie sheet to A: make clean up easier and B: make the cookie sheet last longer.)
Let ‘em cook for about 10-15 minutes. I usually check the bottoms and when they’re lightly golden then I take them out. You can experiment and figure out how cooked (or uncooked?) you like them.
Step 4: Eat and enjoy!
It makes about 10-12 cookies, depending on the size you end up making. They’re a great ‘healthy’ sweet treat if you’re craving cookies but either don’t have them or are trying to cut back on them. They don’t store super long, but they make so little I usually end up eating them in a day or two anyhow.
Oh, and slightly browned mushy bananas are best, but I’ve made them with bananas of all stages and they’re fine. A little less sweet and harder to mash up if they’re more on the firm/yellow end, but still good.