Ingredients
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2 cups Rolled or Quick Cooking OatsUse Gluten Free oats for gluten sensitivity
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2 Bananas
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1/2 cup Vegan chocolate chipsCrush a bar of dark chocolate if you don't have any chips
Directions
Short on time and energy, but craving something sweet? Try these quick and easy cookies.
Try this recipe from Ambitious Kitchen… YUM!
You may or may not snack on a few in the afternoon, and then have them for breakfast the next day.
Perfect guilt free on the go treat. They take about 15 minutes to prep and bake quickly!
Bonus: Customize these cookies as you like!
- Hate chocolate, leave it out
- Add a dried fruit
- A touch of vanilla extract
- Go nutty with the addition of your favorite chopped nut
Half the recipe for a smaller batch**
Steps
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1
Done
5 min
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Preheat oven and process oatsPre-heat oven to 350 F. Measure 2 cups of oats and add to food processor to blend. Blending the oats will make for a more flour-like consistency. If you do not have a blender, no problem. Keep the oats as-is. This may make for a thicker and chewier cookie. |
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2
Done
5 min
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Mash bananas + combine ingredientsMash the bananas with a fork until they become a wet ingredient. Add the processed "flour" oats to the mashed bananas and mix until the combination is smooth. Fold in the chocolate chips and any additional ingredients. |
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3
Done
5 minutes
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Spoon mixture onto baking trayPrep the baking sheet by adding no stick spray. Bonus: use a silicone baking sheet for a no-stick, oil free option. Use a large spoon to drop mixture onto the baking sheet. "Shape" as desired (round, flatten, etc). |
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4
Done
10-12 minutes
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Bake at 350Cook for 10-12 minutes until the cookies are set. Remove from oven and allow a few minutes to cool. Per the Ambitious Kitchen website, "Cookies will keep in a covered container for a few days, or they can be frozen and reheated." For what it's worth, they may not last that long :-) |
