I’d all but given up on cookies made with mashed bananas
That is until Kala brought hers to our Food Swap in August
She set out her samples. I eyed them and was skeptical
I tell you what, maybe I’d run across a bad recipe, or my technique was off; the bananas not ripe enough. But previous attempts at similar recipes had failed
Nudge, nudge .. It was my husband, cookie in hand
“Hey, you’ve gotta try these. Seriously, they’re great.”
A raised eyebrow, “eh?”
“Look, you do what you want. I’m just sayin’.”
A half an hour later, they were the first thing I swapped for and the first thing I ate once we got home. No guilt
Easy enough to make
Lots of different substitutions if chocolate chips aren’t your thing: walnuts, raisins, cranberries (to name a few)
I’m sure you’ll enjoy them as much as we swappers did!
ps: Take note of Kala’s packaging in the first picture above. The perfect holders for bite-sized cookies with a big, easy to read the label on the top. (Nobody does packaging like Kala, one of many reasons we like her so)
pps: The secret to a really good cookie? Let the dough rest 72 hours before baking
— — —
Skinny Banana Oatmeal Cookies
- 2 medium ripe bananas, mashed
- 1 cup rolled oats
- ¼ cup chocolate chips
- Mix the mashed bananas and oats in a bowl.
- Fold in the chocolate chips.
- Bake at 350° F for 12-15 minutes.