Every girl can’t help but love cookies. But a majority of those cookies can do a lot of damage, if more than a few are consumed at one time 🙂 I have found the solution for a yummy, but healthy, cookie that not only taste GREAT, it also leaves you feeling satisfied and not bloated. Meaning you can now eat cookies for breakfast, lunch and dinner! These little cookies are SUPER easy to make and you can customize them to your liking. I always make my third ingredient raisins, but you can add chocolate chips, walnuts, other dried fruit, etc. Be creative!
2 small “ripe” bananas (the ripper the better)
1 cup quick oats
1/4 cup raisins or other add ins
1/2 teaspoon cinnamon
Preheat oven to 350°F CONVECTION bake. Spray a non-stick cookie sheet with cooking spray or use a Silpat ( I used a Silpat.) Combine the mashed bananas and oats in a bowl. Fold in the add ins of choice and place a tablespoon of each on the cookie sheet. Using a fork, press down the top of each cookie. Bake for 16-18 minutes. Makes 16 – 25 depending on the size of the cookies.
*Use gluten free oats such as Bob’s Red Mill quick oats to make them gluten free.
** For a crunchier cookie use half a tablespoon per cookie.