2 small overripe bananas (about 1 cup mashed)
1 cup old-fashioned rolled oats
Step 1: Preheat the oven to 350°F, and line a baking sheet with parchment paper. Place the bananas in a bowl and mash them with the back of a spoon.* The bananas don’t need to become perfectly creamy—in fact, I prefer a few chunks of bananas in my cookies. Add the oats and stir to combine.
*To ensure the best results, measure your mashed banana into a 1 cup measuring cup.
My favorite mix-ins:
Brown Sugar-Cinnamon Raisin Cookies
Add 2 tbsp. raisins, 1/2 tsp. cinnamon and 1 tsp. brown sugar to the batter.
Almond Butter-Chocolate Chip Cookies
Add 2 tbsp. mini chocolate chips and 2 tbsp. almond butter (or peanut butter) to the batter.
Makes 6 servings (serving size: 2 cookies)
CALORIES 80; FAT 1.1g (sat 0.2g, mono 0.34g, poly0.36g); PROTEIN 2.03g; CARB 16.69g; FIBER 2.21g; CHOL 0mg; IRON 0.69mg; SODIUM 0.34mg