Vegan and Gluten free!
Plus the kids can make it – practically on their own
Coco’s favorite part is mashing the bananas
These are the absolute, most easy, and versatile cookies you will ever make! I found this recipe online a few years ago, and have since made a batch nearly every week. The kids love getting involved in making them too, they think they are getting a “treat,” but, are really eating something healthy. I will often serve them for breakfast, and grab a couple to go when on the run (for myself) – I could probably gobble an entire batch in one sitting. I hope you and your family will enjoy them as much as we do!
click the jump below for the Easiest Oatmeal Cookies recipe
Preheat oven to 350
ALL you will need is:
– 2 ripe bananas
– 2 cups of quick cooking oats (we use gluten free oats)
you may want to add a splash (1 oz. more or less) of any kind of milk (dairy, soy, almond, coconut – flavored or unflavored) to be sure the oats are saturated
Then you can add whatever your heart desires!
I usually split the recipe in 1/2 and make one decadent batch and one nutritious batch.
For the “breakfast batch” I will add a pinch or cinnamon or pumpkin pie spice, a splash of vanilla extract, some walnut pieces, and raisins or dried cranberries.
For the “decadent” batch I skip the spices and go strait for dark chocolate chips AND peanut butter chips!
Have the child peel the bananas, break in to smaller pieces, then mash the bananas until they are completely pulverized (we use a meat tenderizer, you can use a light weight mallet or whatever works). Then add the mashed bananas to the oats and mix together by hand – thats the fun part.
Next, add and mix your desired ingredients, make dough balls by hand, form into cookie shapes (these do not fall or spread with heat, the shape you make is the shape you get) and place 2 inches apart onto a parchment lined baking sheet. No greasing, no baking spray – just parchment. Bake at 350 for 15 minutes, and you are done!
Yields approximately 18- 20 cookies