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Oatmeal Cookies

The easiest oatmeal cookie recipe ever!


Oatmeal cookies are one of my favourites, so the quicker they get from the mixing bowl to my tummy, the better. With this recipe there are only a few simple ingredients, one bowl, and a little patience until I'm biting into a crisp yet chewy cookie.


The hardest thing about this recipe is waiting for bananas to brown, and I have instructions below to help speed that up! But this is a great recipe when there are a couple of bananas sitting on the counter getting too ripe to eat.


This recipe is really easily adapted to whatever kind of oatmeal cookie you enjoy the most. Here I've added the ingredients for the classic oatmeal cookie with raisins and nuts, but that doesn't have to be the way you make them. As long as the added extras amount to 1/2 cup, or 1/3 the amount of oatmeal, whatever you choose to add will be fine.


Thanks to the natural sweetness of the ripe banana this recipe needs no sugar. It is also gluten-free, dairy-free, and vegan.

 

How to brown bananas:

Preheat the oven to 300°F / 150°C and line a sheet pan with parchment paper. Place the bananas, still in their peels, onto the sheet pan and bake them until their peels blacken. Remove from the oven and allow to completely cool before handling.

 

Ingredients

(Makes 15 servings)

  • 2 large bananas, mashed (or 3 medium bananas)

  • 1, 1/2 cups quick cooking oats

  • 1/4 cup raisins

  • 1/4 cup walnuts, crushed

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground cinnamon (optional)

 

Directions

Preheat oven to 350°F / 180°C and line a sheet pan with parchment paper or silicone liner. Set aside.


In a large mixing bowl add the banana and purée with either an immersion blender, or the back of a fork. Add the oatmeal and stir to mix well. Allow the mixture to sit for a few minutes to let the oatmeal begin to absorb the moisture of the puréed banana. Mix again then add the raisins, walnuts, salt, and cinnamon (if using). Combine thoroughly, then using a medium cookie scoop (volume of about 1.5 tablespoons), scoop out the dough onto the sheet pan at least an inch apart.


In a small bowl, add a bit of water, and use it to wet clean fingers. With your fingers, press out the dough into rounds. (The cookies will not spread as they cook.)


Bake for 15 minutes or until the cookies turn golden brown. Remove from the oven and let cool on the pan until they reach room temperature. Enjoy!

 
 

Nutritional Information Per Serving:

total calories = 71 | total fat = 1.88g | saturated fat = 0.25g | cholesterol = 0mg | sodium = 39.87mg | net carbohydrates = 11.52g | dietary fibre = 1.68g | sugars = 4.74g | protein = 1.9g

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