3-Ingredient Banana Oatmeal Cookies

INGREDIENTS

• 2 medium bananas
• 1.5 cups oatmeal (I used 1/2 cup rolled oats and 1 cup quick oats)
• 1/3 cup mini chocolate chips, optional

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with a Silpat mat or coat with some cooking spray. Using the back of a fork, mash bananas in a medium bowl until they are broken down.
2. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
3. Sprinkle in the chocolate chips and mix until well combined.
4. Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
5. Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy!

NOTES

1. Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
2. Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
3. Oats: Be sure to use a combo of quick and rolled oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole rolled oats. You can also make quick oats at home – simply measure 1 cup of whole oats and pulse in the blender or food processor about 5 times.
4. Applesauce:  You can replace the bananas with applesauce.  1/2 cup per medium banana.  So in this case you need 1 cup of applesauce.
5. Can I use steel-cut oats? I don’t recommend it. They are too hard and will not soften enough.
6. Baking Instructions: These cookies will not spread in the oven, so be sure to form them into a cookie before placing them on a baking sheet.