Healthy Cookies - The Very Best Nutritious Cookie Recipes!

These two ingredient banana oatmeal biscuits are delicious breakfast biscuits. They do not contain any flour or sugar, but they still taste just like soft, sweet cookies.

Bananas and fast oats are all that you require for your cookies. If you'd like any variation, you can add chocolate chips, nuts, or dried fruit.

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I came across 2 ingredient banana cookies lately, though they have been popular on the internet for a few years. I tested out many versions before producing a version I really like, which I am sharing with you now.

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The cookies are firm on the outside and tender inside. They taste of oats and bananas and are amazing to get the on-the-go breakfast.

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YIELD: 8



COOK TIME: 15 MIN

Bananas and quick oats are all you will need to make these tender, sweet breakfast biscuits.

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INGREDIENTS:




1 big overripe banana, carrot into a liquid-like consistency

1/2 cup chocolate chips or alternative add-ins of your selection (optional)

DIRECTIONS:

Preheat oven to 350°F. Line a baking sheet with silicone baking mat.

In a large bowl, then add oats and mashed bananas. Mix with a fork till it turns into an evenly mixed, thick batter. If you anticipate using add-ins such as chocolate chips, mix them inside the cookie batter in this moment.

Make 8 out chunks out of this cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it slips right into Moist and Chewy Banana Oatmeal Cookies - Life Love and Sugar a round disc. Cookies won't spread considerably during baking, so keep this in mind when forming and flattening your discs.

Bake for about 15 minutes or until biscuits are lightly brown and place. Cookie bottoms should also be brown and readily come off the sheet. Let cookies cool before eating. Store rice biscuits in the refrigerator.

Please utilize quick oats important site because old-fashioned and steel-cut oats need 10 Healthier Cookies for Your Cookie Swap : Food Network Food ... more time to cook.

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