It’s time for another ridiculously easy, toddler-approved recipe! All of the credit for these cookies goes to SkinnyTaste, which is quickly becoming one of my new favorite websites.
Here’s the recipe for the easiest, healthiest, nommiest ((Word courtesy of the Littlest Brewster)) cookies ever.
Banana Oatmeal Walnut Cookies
First, preheat your oven to 350° and grease a cookie sheet with nonstick spray.
Then, gather up your ingredients. You’ll need:
- 1 cup of quick oats
- 2 ripe to very ripe bananas ((This is the hardest part of the whole recipe, in my opinion. Having bananas and not eating them before they reach the extra-ripe level needed for the cookies is very difficult in our household, given that we probably go through 12 to 15 bananas a week.))
- 1/4 cup walnut pieces. The picture is deceiving because it shows the walnuts before I pulsed them in the chopper a few times. They need to be small enough for tiny teeth to handle.
Stick all of your ingredients in a bowl. You don’t have to break the bananas into pieces as you’ll be smashing them, but I like to do so anyway.
Using a potato masher, mash all of the ingredients together until you get a sort-of “dough.”
Then, drop your dough by spoonfuls onto the cookie sheet. The original recipe says you’ll get 16 cookies, but I’ve never gotten more than 12.
Finally, pop them in the oven and bake for 15 minutes. And that’s it – you’re done!
The Littlest Brewster loves these – I’m hard pressed to keep her from eating an entire batch in one sitting, although it wouldn’t be the worst thing in the world given the lack of added sugar and whatnot.
Also, I’ve thought about playing with seasonings and maybe adding some cinnamon or ginger just to mix things up a bit, but I haven’t done it yet. If anyone tries it, let me know how it turns out.