Besides oil and vanilla extract, the title above pretty much sums up what you will need for this banana cookies recipe.
“Whaaat? No flour and no sugar? Am I missing something here?” one might think.
Believe it or not, this recipe works! Since there’s no sugar required in the recipe, I thought there’s a room to be naughty. e.g.I have swapped dates in the original recipe to chocolate chips. That’s okay because this is the only naughty aspect of this recipe.
If you are too much of a goody two-shoes, feel free to add dates or any dried fruits instead of chocolate chips. I’m sure it will be just as good.
Banana, Oatmeal & Chocolate Chips Cookies
(tweaked very slightly from allrecipes.com)
Makes about 15 cookies
What you’ll need:-
- 2 ripe bananas
- 110g/ 4 ounces rolled oats
- 80g/ 3 ounces chocolate chips
- 55ml/ 2 fl ounces flavourless oil i.e. canola, vegetable
- 1 tsp vanilla extract
Preheat oven to 175 degrees C/ 350 degrees F. Line baking tray with a baking paper and set aside. Mash bananas in a large mixing bowl with a fork. Then add chocolate chips, rolled oats, vanilla extract and vegetable oil and mix until well combine with a fork. Set aside for 15 minutes. When you just mix the ingredients together, the mixture is a little watery. By letting the mixture sit for at least 15 minutes, it will allow rolled oats to soften and the mixture to become thicker and stickiers – to be able to shape the cookies. 15 minutes later, use a dessert spoon and the fork to drop teaspoonfuls of mixture onto the baking tray. Use the back of the spoon to flatten the cookie dough slightly as the mixture doesn’t expand much. Bake for 15 -20 minutes or until slightly brown. The cookies are very soft when they are removed from the oven. Cool on tray and the cookies will harden when they are completely cool.