Ingredients:
Source: Power Hungry
http://powerhungry.com/2014/03/2-ingredient-oatmeal-cookies-gluten-free-sugar-free-vegan/
- 2 large, very ripe bananas (peel should have black spots), peeled
- 1 cup rolled oats (quick or old-fashioned, not instant; GF if needed)
Optional Flavor Boosters: - *pinch of sea salt
- *1 tsp vanilla extract
- *1/2 tsp ground spices (e.g., cinnamon, cardamom, ginger, pumpkin pie spice)
Optional Stir-Ins or Toppings: - *1/3 cup semisweet chocolate chips (gluten-free or vegan, as needed)
- *1/3 cup chopped dried fruit (e.g., raisins, goji berries, prunes)
- *2 to 3 tbsp cacoa nibs
- *1 to 2 tbsp nut butter, seed butter or coconut butter
- *1/3 cup unsweetened flaked coconut
For thumbprints: - Prepare as directed or make with nut /seed butter. After scooping dough onto baking sheet, make an indentation in each cookie; fill with ½ tsp jam, preserves, jelly, apple butter, etc. Bake as directed.
- Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.
- in a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.
- Drop by heaping tbsp onto prepared baking sheet about 1 inch apart (they don't really spread). Sprinkle with any of the suggested toppings, if using.
- Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.
Source: Power Hungry
http://powerhungry.com/2014/03/2-ingredient-oatmeal-cookies-gluten-free-sugar-free-vegan/