What could be easier than making cookies with only TWO ingredients? And with some tasty add-ins you probably have on your Tolly, these banana oatmeal breakfast cookies will be gone before lunch!
Two Ingredient Oatmeal Banana Breakfast Cookies
2 large bananas, mashed
2 cups gluten free oats or quaker oats (quick minute will work)
Optional but easy flavour enhancers:
Vanilla or almond extract
Optional but easy and tasty add-ins:
peanut butter chips
chopped walnuts, almond or pecans
Preheat oven to 350 degrees
If using gluten-free oats - place in blender or food processor and blend until oats become the consistency of flour; it's okay if it's not perfectly ground. (If using regular or 1 minute oats do not need to make in consistency of flour)
In large bowl combine mashed banana with oats until smooth. Add in flavour enahancers to taste and 1/2 cup of your favorite add in(s)
Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula.
Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 12-14 cookies.
Looking for a sweeter and crunchier cookie? Substitute half of the oats with an equal amount of granola.
© Liz Trythall (MsLyzz)
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