Updated: Sep 10, 2020
SERVINGS: Approximately 15 cookies
2 very ripe large bananas
1 cup of quick oats (look for gluten-free oats if you have an allergy)
2 tbsp of unsweetened cacao - I use the real deal - not Hershey's!)
You can keep it at the three ingredients - but I added the below...
2 tbsp Flax Meal
Optional mix-ins - chocolate chips, cacao nibs, chopped nuts, raisins, coconut flakes, flax seed, vanilla, peanut or any nut butter, options are...endless!)
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or silpat, if you have one.
Mash 2 ripe bananas in a bowl - then mix in up to 2 tbsp of unsweetened cacao powder and 1 cup of quick oats until a cookie dough-like batter is formed (the amount of oats you need depends on the size of your bananas, so start with 3/4 of a cup and add more as needed).
The mixture will seem dry at first, but after a few minutes of mixing it will turn into a nice consistency.
Fold in any mix-ins you plan on adding to the batter!
Place rounded tbsp of cookie dough on baking sheet.
Flatten and mold them with your hands to form “cookie” shapes (they will not flatten or change shape with baking).
Bake at 350 degrees for 10-15 minutes.
They are best when served warm, right out of the oven, but you can also store them in an airtight container for later.
I add a tsp of Almond Butter and sandwich them together - the perfect snack!