Are you ready for the easiest cookie recipe that only requires three ingredients that I am pretty sure you have on hand right this second? OK, maybe it would be easy, if you didn't have to turn on your oven and bake them, but I promise you it only takes a few minutes to prepare and less than 15 minutes in the oven and you have yourself a super healthy, chocolatey cookie that will satisfy your sweet tooth!
They are soft and chewy in the middle with a crispy texture on the outside from the oats after they have finished baking in the oven ...it almost feels like you are taking a bite of melty chocolatey slice of banana bread! I've already made these cookies, bites, whatever you want to call them 3 times this week because they are just too good and super easy to make! What is also great about these cookies is that each time you make them you can change up the recipe. The base of the cookie is essentially oats and bananas, but each time you can add something different such as chocolate chips, shredded coconut flakes, walnuts, or even your favorite protein powder! I always add cinnamon, vanilla, and sea salt because I love that combination together with the bananas and oats. I think it really brings out the flavors and I am just obsessed with cinnamon and vanilla! They do not have an over bearing banana taste because of all the add-in flavors and I don't think that they need any added sugars because they are naturally sweetened from the bananas! I didn't use completely ripened bananas; mine were actually yellow, not spotty at all. I secretly hate spotty bananas and think they are way too sweet for my taste buds, so I preferred the banana to be on the more yellow to lighter green side for this recipe! However, if you want a sweeter cookie you'll have to wait for the banana to become spotty!
I love them in the morning for a quick breakfast cookie, afternoon snack, or an after dinner sweet tooth treat. Basically, anytime of the day, at all times. I think they are best eaten right out of the oven when the chocolate is melting but they will keep up to five days in the fridge or you can freeze them for longer!
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yields: 9 cookies (2 tbsp. scoops each)
2 ripe bananas
1 cup gluten free oats
4 tbsp. chocolate chips (or handful or more!)
Dash of vanilla
1 tsp. sea salt
dash of cinnamon
protein powder of choice
1. In a medium sized bowl, mash the bananas with a fork. It is okay if there are chunks, but make sure it isn't completely lumpy.
2. Add the oats, sea salt, cinnamon, and vanilla. Mix until well combined.
3. Add the chocolate chips and the optional add- ins if you are adding in any. Give it a good stir. If the mixture is really wet, add a few more tablespoons of oats. Start with 1 tbsp. and work your way- it should stick together somewhat. Your mixture may be wet because the bananas may have been more ripe.
4. Scoop out 1 heaping tbsp. to 2 tbsp. of the mixture (pictured above) and either leave it in the scoop shape or flatten them slightly with your fingers.
5. Bake at 350 degrees for 15 minutes. The top will be slightly crispy and the bottoms will brown a bit. If the cookies are larger they may need 20 minutes, if they are smaller start off with 10 minutes!
Store in an air tight container for up to 5 days or freeze them!