Welcome to my first #herestofood #foodiefriday post! Every Friday I will be sharing a new recipe of mine to inspire your weekend cooking. They might be completely brand new, they might be slightly tweaked over time, but if nothing else..they will be delicious.
Two ingredient cookies are all over the internet right now. But the main issue I take with them is that usually one of the ingredients is “insert box of cookie/cake mix here.” Ever read a boxed cookie or cake mix? There are WAY more than 2 ingredients in there..all they did was mix it for you.
The recipe that I provide to you is really, truly TWO ingredients! I happen to share a few add-ins that I like to include but you don’t actually need them to make it work and taste great.
I originally discovered this recipe while searching for a healthy dessert. I absolutely love sweets but I have recently changed my diet to cut out these sugary, wonderful delicacies. With my new clean-eating conquest in full force, I was dying for something to indulge in.
To make this recipe you will need to start with 2 ripe bananas and 1 cup of rolled oats. And that’s it! Amazing right?
Before you start – preheat your oven to 350*. These cookies take about 10 minutes to throw together so don’t forget to do this first or you will have to wait that much longer to eat them.
Step 1: Mash the bananas in a small-medium sized bowl until they have the consistency of applesauce. You don’t want any lumps in there because this is the meat of your cookie – the oats need something to stick to and the best glue is a fully mashed banana. Feel free to use a potato masher if you’re in a hurry. I usually just use a fork.
Step 2: Next add 1 cup of rolled oats to the bowl and mix it in well. At this point you could move on to Step 6 because you don’t really need to add anything to this recipe. But if you’re feeling adventurous…
Step 3: Add 1 tablespoon of chia seeds to the bowl and mix thoroughly. Chia seeds are packed with fiber and protein which makes this recipe EXTRA good for you!
Step 4: Do the same with a few dashes of cinnamon, 1 dash of sea salt, and a handful of chocolate chips. I like to use dark chocolate 55% cacao chips because they are richer in antioxidants.
Step 5: Grease a medium-large cookie sheet. I always use coconut oil for this step because of it’s sweetness, and the added bonus of health benefits you get from it. Despite only using coconut oil as the grease, I figure it’s better than letting your cookies sit in Crisco.
Step 6: Using a small spoon, scoop a spoonful of the cookie “dough” onto your cookie pan. Poke it a bit with your finger to create a round ball shape. Continue doing this until you have used up all of the batter. There is no need to leave a bunch of space in between each cookie because unlike real cookies, these will not spread out whatsoever.
Step 7: Toss those babies in the oven on the middle rack and let them cook for 10 – 15 minutes.
Step 8: Wait
feverishly patiently until they have finished cooking. Standing in front of the oven watching them bake will not make them cook faster. I tried.
Step 9: Pull the cookies out of the oven and let them sit for a minute. You can then take a spatula to remove them from the cookie sheet – they should have a nice golden brown color on the bottom – onto a nice plate for serving (unless you plan on eating them in the next 5 minutes – no judgements here).
Step 10: Enjoy! (aka stuff your face full of at least half the batch before they have completely cooled off)
In this particular batch I decided to do half dried cranberries and half chocolate chips. You can really throw anything that you like in “real” cookies into these (nuts, candy bars, etc.). If you are using something that is on the larger side I would suggest rough chopping it down to small pieces so that it will mix well into your batter.
To store these cookies I stick them in a Ziploc bag and toss them in the fridge. They taste good cold too!
Hope everyone enjoys their weekend, happy baking!