Exam season is here and healthy eating probably isn’t your top priority right now. Luckily, these great-tasting cookies are simple to make, and only require 20 minutes of your time.
These cookies can be frozen or refrigerated for up to 10 days at a time, which makes grabbing breakfast on the go super easy. An added bonus: a couple of these cookies are enough to keep you full all the way to lunch.
They can be modified to be gluten-free, and are a totally guilt-free way to keep your energy up with minimal effort.
- 2 large bananas
- 1 cup of oats*
*Instant, gluten-free or regular oats will all work. If you choose to use non-instant oats, it’s best to either chop them up or throw them in the blender to help your cookies stick together better.
You can throw in anything you like! Ingredients like crushed walnuts, raisins or berries all work well. Some of my favourite additions are chocolate chips and chia seeds, with the latter providing fibre, Omega-3s and protein. As long as you stick to about a handful of any extra ingredient, your cookies will be safe.
- Preheat the oven to 350 degrees. Spray a baking sheet with a non-stick oil.
- Mix your two ingredients together in a large mixing bowl. This recipe requires a bit of guesswork with your measurements because of how bananas can differ in size. If your mix seems runny, add in more oats until it thickens and is sticky.
- Use a large tablespoon to drop the dough onto the cookie sheet. This recipe makes about 16 large cookies, so be careful to spread them out.
- With the underside of your spoon, flatten the cookies just a little bit.
- Bake for 9 to 12 minutes or until edges are gold brown.
- Let them cool before eating and enjoy!
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