After the holidays, I usually get to the point where I find myself telling someone “I don’t think I could eat one more cookie!” (Of course, if someone handed me a plate of peanut blossoms right now, I am sure I would eat the whole thing in one sitting, but since that’s likely not happening, I’ll keep claiming I’m tired of them.)
I love cookies, but usually can’t eat just one (see peanut blossom reference, above.) So a healthy option at least makes it easier to eat your fair share without feeling bad right?
This recipe has 3 ingredients, and none of them are sugar, butter, or flour. If you’ve ever let bananas go bad on your counter (that’s everyone that has ever bought bananas, I imagine) and didn’t want to make (and eat!) banana bread, then this is a healthy option that doesn’t involve a smoothie.
Ripened bananas, oats, and chocolate chips. Mix ‘em up, scoop ‘em out, and bake. Easy enough, and indulgent enough that you’ll want to eat every. last. one.
Your bananas should be pretty ripe; this is where the sweetness and moisture comes from. Some dark chocolate chips (I like Ghirardelli Bittersweet chips), help cut the sweetness, but anything will work.
You can add other ingredients if you want — some nuts, a pinch of cinnamon, a dash of vanilla — but if you just want fast, easy, and mess-free, then start with these ingredients and build from there. You won’t be sorry.
- 2 bananas
- 1 cup rolled oats
- ½ cup chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas in a large bowl and add the oats. Mix until well combined. Add the chocolate chips, and stir.
- Scoop the mixture onto your cookie sheet about 2 inches apart and bake for about 10 minutes. While the cookies might be a tiny bit browned from the oven, they’ll look pretty much the same as they did when they went in. Let them cool, and try not to eat them all!