Don’t know what to do with those over ripe bananas – make these cookies you won’t be sorry.
These cookies can be severed hot or cold. They are so good you will never miss the sugar. This recipe came from a sweet little cookbook that my son received at a play group we attended for a few years at Pennsylvania Hospital in Philadelphia when he was a toddler.
I have never forgotten this recipe and I make these all the time. I love them warm in the morning for breakfast.
I have adjusted the recipe from time to time to make a larger batch so once you get the consistency down you can do the same. I am going to show you the consistency in the video so you will know how to adjust the recipe.
Sugarless Banana Oatmeal Cookies
You will need the following ingredients (this is what I used in the video):
2 Ripe Bananas (the riper the sweeter your cookies will be. Do not use green or very hard bananas they won’t be sweet and your kids won’t like the cookies.)
1/2 cup of Raisins (organic is best but use what you have. You can use any kind of raisins doesn’t matter.)
2 cups of raw oatmeal (organic is best but I have used others in the past)
1 teaspoon of vanilla extract (use only good quality vanilla not the artificial)
A cookie sheet.
A silicone baking mat (not necessary you can use parchment paper or a non-stick baking sheet)
A mixing bowl.
A mixing spoon.
A glass mug or a glass measuring cup.
And that is it! You are ready to start.
Before you get started take about 1 cup of water and place it in a glass container and pop it in the microwave for about 90 seconds. Place the raisins into the heated water and set them aside for now. Preheat your oven to 350 degrees.
Peel the bananas and mash them in your bowl. You can use a potato masher or you can use a fork. DO NOT put them in the food processor it liquefies them and you don’t want that. You want them it to have bits and pieces of banana in the cookie.
Mix in your raw oatmeal.
Add the vanilla.
Remove the raisins from the heated water and add them to the bowl.
Mix it all together.
Spoon any size cookies onto your baking sheet.
Also them to bake at 350 for about 10-12 minutes depending on the size of your cookies. You just want the ingredients to dry out and mesh together. You won’t want to leave them in too long they will be all dried out and no one will want to eat them.
Once you remove them from the oven let them sit for about 10 minutes.
Serve warm or cold.
You can store any left overs (there will not be any left believe me) in an air tight container they will be a little soggy the next day but they are still delicious.