These cookies are the bomb
How often do you have a few bananas on your countertop that are too ripe for snacking, or too many bananas in your freezer for smoothies? Well, here's an option: Make chewy banana bomb cookies.
The inspiration for this recipe comes from a grocery store in San Francisco where I attended a prepared foods conference. A version of this cookie was served for a mid-morning snack; it was the perfect snack to energize us during the seminars and to hold us over until lunch.
This isn't your usual cookie dough batter. There's no flour, no egg, no dairy and no leavening agent. But like most drop cookie recipes, this one is easy to make and kid-friendly.
Start by mixing the ingredients together; then let the mixture sit for 15 minutes. Doing this will slightly thicken and swell the oats while your oven preheats.
I find the easiest way to form the cookies is to the use two spoon method. Use one spoon to scoop the batter and the other spoon to push the batter off of the spoon (and shape the cookie if needed). These cookies bake up pretty fast; they're done when the bottoms are golden brown. Though they may not seem done, trust me. As the cookies cool, they'll firm up.
Chewy Banana Bomb Cookies
Makes 9 to 10 cookies
2/3 cup mashed ripe banana (about 2 small bananas)
1 cup large flake oats
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