- 2 large, very ripe bananas (peel should have black spots), peeled
- 1 cup rolled oats (quick or old-fashioned, not instant; GF if needed)
- Optional Flavor Boosters:
- *pinch of sea salt
- *1 tsp vanilla extract
- *1/2 tsp ground spices (e.g., cinnamon, cardamom, ginger, pumpkin pie spice)
- Optional Stir-Ins or Toppings:
- *1/3 cup semisweet chocolate chips (gluten-free or vegan, as needed)
- *1/3 cup chopped dried fruit (e.g., raisins, goji berries, prunes)
- *2 to 3 tbsp cacoa nibs
- *1 to 2 tbsp nut butter, seed butter or coconut butter
- *1/3 cup unsweetened flaked coconut
- For thumbprints:
- Prepare as directed or make with nut /seed butter. After scooping dough onto baking sheet, make an indentation in each cookie; fill with 1/2 tsp jam, preserves, jelly, apple butter, etc. Bake as directed.
- Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.
- in a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.
- Drop by heaping tbsp onto prepared baking sheet about 1 inch apart (they don’t really spread). Sprinkle with any of the suggested toppings, if using.
- Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.
Tip: The cookies are great soon after baking, but exponentially better after sitting for a few hours (they become softer and sweeter).
Storage: Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Category: Cookies, Energy Bites
- Serving Size: 1 big cookie
- Calories: 55
- Sugar: 3.3 g
- Sodium: 1 mg
- Fat: 0.5 g
- Carbohydrates: 11.7 g
- Fiber: 1.6 g
- Protein: 1.4 g
- Cholesterol: 0 mg