Tad Seaborn/The Globe and Mail
Am I the last to know about these two-ingredient cookies?
When Felix brought them home from his Beaver Scouts meeting, I couldn't stop eating them. They were moist and sweet and a bit like banana bread. I've made them several times since and packed them for our ski trip.
Since you're eating only oats and banana (I do add chocolate chips, but they're still a great on-the-run breakfast), the guilt factor is low when cookie consumption is high.
Servings: Makes 10-12 cookies
Ingredients
Bananas
Large flake oats
Chocolate chips (optional)
Vanilla (optional)
Cinnamon (optional)
Method
Preheat oven to 350 F. In a medium bowl, mash 2 bananas with 1 to 1 1/2 cups of large flake oats. Add 1/4 cup of chocolate chips (this is optional, as is vanilla or cinnamon).
Spoon onto a greased cookie sheet (you don’t have to press them down too much) and bake for 15 minutes or until they are firm and golden on the bottom. Cool. Store in a sealed container.
When deciding on the amount of oats, you want to think about: 1) consistency – the combination should create a dough that holds together, which may change depending on the size of the bananas, and 2) texture – if you use 1 cup, your cookies will be moister, with more banana chunks, and if you use more you’ll have more of a cookie consistency. They’ll turn out well either way, so experiment with batches to see what you like.
Sue Riedl