For week #41 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made these delicious cookies. I got the idea for this recipe from Carolyn Miranda, who is a member of the mHp Facebook group. (LOVE learning from group members!) If you haven’t joined the mHp Facebook group yet, what are you waiting for?! :)
What I like about this recipe:
Fun to make with the kids.
A good way to use ripe bananas.
Works well for a snack or a quick breakfast.
Makes the house smell so good!
What I ended up using/doing:
3 ripe bananas
1 1/2 cups dry oatmeal. You can use quick-cooking or old fashioned variety.
Pinch of salt (optional)
Spices and add-ins of choice. I added about 1/4 tsp vanilla extract, 1 tsp pure maple syrup, a sprinkle of cinnamon, and a dash of nutmeg. You could also add raisins, nuts, chocolate chips, etc.
Preheat oven to 375 degrees.
Mash the bananas in a bowl. A potato masher works well. You can also use a fork.
Add in the other ingredients and mix well. The batter should be wet but not too wet. If it’s too wet to form cookies, add additional oatmeal.
Form batter into balls and then smash them a bit to form cookies. Arrange them on a cookie sheet that is sprayed or lined with parchment paper, or on a baking stone.
Bake 15-20 minutes, until golden brown.