Next time you want cookies for breakfast… I’ve got you covered. I recently discovered this magical recipe when Kim and I had an abundance of leftover bananas and I had NO desire for banana bread. Enter: Banana Cookies. These tasty treats are so easy to whip up and are the perfect way to enjoy way too many cookies without any guilt. Lately we find ourselves purposely buying too many bananas so that we have an excuse for Sunday night cookies. Hope you enjoy them as much as we do!
2-3 overripe bananas
1 cup (give or take) quick oats (not steel cut!!)
as many chocolate chips as your heart desires
1-2 teaspoons of vanilla extract
a tablespoon of honey or brown sugar (though I promise you don’t need it)
chopped nuts, craisins, raisins, white chocolate chips, peanut butter chips, etc.
1. Preheat oven to 350* F. Remove banana peels and mash them in a bowl. If they are ripe/overripe enough, they should liquefy pretty easily. Sometimes I do this with my Magic Bullet, other times just with a fork. Lately I’ve been enjoying leaving some of the banana in small chunks for a little extra chewiness.
2. Sprinkle in cinnamon (I always do this with a heavy hand), vanilla extract, and honey or sugar, if desired. Mix thoroughly.
3. Pour in oats a little at a time until a dough-like consistency forms. Obviously, more oats will make for denser cookies, and less oats will make them chewier. If you like them particularly chewy, your “batter” may seem a little liquid-y. Rest assured, they will cook up quite nicely once they get in the oven.
4. Fold in chocolate chips and any other desired mix-ins.
5. Scoop batter by the tablespoon onto your baking sheet. I use a Pampered Chef Baking Stone and love that it doesn’t burn the bottoms of my cookies! If you ever bake anything, you MUST get one of these. It makes for the best baked goods–or pizzas!
6. Cook for 15-20 minutes until your cookies have solidified and are just starting to brown. The baking stone takes longer to heat up than a regular cookie sheet, so you may want to start checking yours after about 12 minutes. I generally start checking them after about 15.
They might not be pretty but taste trumps all.
They are best devoured right out of the oven with a glass of milk, but also taste great the next morning. Be sure to store them with foil on top or in a closed container to trap in the moisture–they get pretty dry and unappealing if they are left uncovered for more than a day.
P.S. We had some leftover marshmellows from the S’More Brownies we made for our Pumpkin Carving Palooza, so I added them to the second half of the batter. They made for a much stickier cleanup, but were not bad!