It’s been years since the last time I made these cookies, and I’m kicking myself for not saving the recipe. I clearly did not have blogging on my radar back then! It took a few batches for me to figure out how to recreate these no-sugar added, all-natural treats. I think I got it! And with the help of this blog, I’ll never forget how to make them again… unless the blog crashes, but lets not think about that!
What I did remember about making these cookies were my motives:
1. I wanted to bake a treat that used as few ingredients as possible.
2. Something that would be good to take to work as a somewhat healthy ‘dessert’ so I wouldn’t head for the Twix in the vending machine.
3. If eating one cookie turned into eating a half dozen cookies, I wouldn’t feel completely guilty about it.
I was surprised by how well the cookies stayed together as they baked. They don’t need eggs to give them that “stickiness”. Bananas do the trick … I call that versatility! I originally added dried blueberries to the batter, which I highly recommend and actually prefer, but they’re just a little too expensive right now, so I went with dried cranberries this time. You could experiment and use different kinds of dried fruit though.
As I mentally go down the list of ingredients, it strikes me that you could probably snag one of these cookies for breakfast. No, really! Think about it: bananas, oatmeal, honey, dried fruit. It’s practically oatmeal cereal in cookie form. So, go ahead eat cookies for breakfast! (Just don’t tell your kids or they might beg you for Oreos instead!) If you’d prefer a sweeter snack, throw in some chocolate chips. The possibilities are endless…
(Makes 1 Dozen)
2 cups oatmeal
2-3 slightly brown bananas (3 if they’re smaller)
1/4 cup vegetable oil
Drizzle of honey
1/4 cup dried blueberries, cranberries or other dried fruit
1 tablespoon Nutella (optional)
1. Preheat Oven to 350.
2. Mash bananas in a mixing bowl.
3. Add oatmeal and stir to combine.
4. Add oil, honey and nutella. Stir to combine.
5. Add dried blueberries, cranberries or other dried fruit.
6. Use a cereal teaspoon to spoon out the size of cookie you’d like. They don’t expand so what you drop on the baking sheet is about the size you’ll get.
7. Bake at 350 for 12 minutes.