Parents, we are not ok. But these cookies make it a little better.
I’d never attempted to share this one-bowl recipe because it was my “secret” but since now three people have asked me for it since the pandemic started, I feel it is my social duty to release this into the ether. I don’t know how to write recipes and I have never measured the ingredients for this one. Perfection is a friend of baking but not a friend of mine. So these cookies are pretty hard to mess up. They are high protein and high fiber, can be made with GF oats but are not suitable for diabetics.
This cookies are great for breakfast, snack, dessert, hiking or even for dinner if you are losing your mind and can’t manage a meal- just add a veggie on the side. Two cookies and a half a carrot. Fine.
1 ripe banana crushed with fork in bowl.
1 Tablespoon maple syrup.
1/4 Cup Milk of any sort. I use soy milk, hemp or oat milk.
2 cups-ish cuisinart-ground regular oats or whole quick oats. If you have only coarse oats, cook them first.
2 tablespoons peanut butter, almond butter or sunflower butter. (note, for the planet and orangutans and workers, try to avoid peanut butter made with palm oil.) Recipe does not need any other oil because of the nut/ seed butter.
1/2 cup chopped walnuts or whatever nuts you have available.
Pinch nutmeg if you have it.
1/2 tsp baking powder
1/2 cup chocolate chips (or for healthier cookies you can use diced apples instead) I suggest resisting the urge to add anymore chocolate chips as the sweetness will be overwhelming.
Mash the banana in your one bowl.
Add the maple and milk and blend.
Dump your oats over the wet ingredients and sprinkle the baking powder evenly over the oats. Mix.
Dump in your nuts and chocolate chips.
Stir vigorously with a fork until evenly blended.
If your cookies are super hard to stir, or looking very dry, add a bit more milk.
Let the mixture sit 5min before you plop your little 4cm blobs onto your cookie sheet.
I don’t even grease the sheet because I’m WILD like that and I let the nut butter do that work. But if you have a sheet that has a “non-stick” surface as most newer ones do, I do recommend greasing it because you’ll pull off the plastic coating onto the cookie and that’s gross.
Bake 350 degrees (yes, that low, these oats need to cook!) for 15-25min or until the tips of the oats and the bottoms are are deep golden brown.
P.S. Bananas go bad quickly. Freeze them in a plastic baggie or glass container for baking and smoothies with the peels off, broken in half. When you thaw them they will turn brown but taste great. Or you can thaw them in the micro with a squeeze of lemon over them.