By Coach Maria - Salus Nutritionist & Food Expert
Remember this 2-ingredient pancake recipe?
Easy?
Tasty?
If you answered YES to both questions, you will love. this one. It's easier and, to be honest, tastier than the pancakes (ok, so maybe the fact that it is a cookie, makes my opinion somewhat skewed). On the bonus side, for those that have an egg allergy - it's egg-free!
If you want to make things super-simple for yourself, just add the suggested 2 ingredients and you're good to go, but if you're anything like me, you'll choose add-ins because there are lots of options that will satisfy just about every palate and every taste bud requirement!
Add-in options can include anything from the predictable chocolate chips, to a delicate desiccated coconut, your favorite protein powder, some cocoa or cinnamon or even your favorite nut butter. The list is endless! (Warning: just don't go crazy and add in a bunch of stuff, it turns the cookie into mush. My favorite is one or two add-ins)
Ingredients
makes 24 cookies
2 bananas (you know those almost-black bananas you're about to throw away? Don't - they're perfect for this!)
1 c gluten free oats
You can just toss ingredients in food processor and pulse a few times until you have a slightly chunky mixture (or if you prefer, you can mash bananas by hand and mix in oats - but why??). Use a tablespoon and dump each portion on a cookie sheet lined with parchment paper (trust me, you'll appreciate the parchment paper), about 2 inches apart. Flatten slightly with the back of a spoon for best results.
Bake in a 375 degree oven for 15 minutes for soft cookies or a few minutes longer for harder cookies
.
Allow to cool completely before digging in!
Nutritional Information per serving:
3 cookies per serving
Protein: 1.5g
Carbs: 10g
Fat: 1g
Sugar: 3g
Nutritional information are estimates and will vary
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