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
1/2 cup pitted and chopped dates
1/4 cup sunflower oil
1/4 cup chopped pecans
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1. Preheat the oven to 350 F.
2. In a medium bowl, stir mashed banana, oats, dates, oil, pecans, vanilla, cinnamon, nutmeg and salt. Mix well, and allow the batter to sit for 15 minutes.
3. With two tablespoons in hand, scoop a heaping tablespoon with one spoon and then push the batter off onto a parchment lined baking sheet with the other spoon.
4. Bake for 17 to 20 minutes, or until bottoms of cookies are golden brown.
Tasty tips
--Dark chocolate chips would be an awesome addition to these cookies.
--You can use a small knife to slice a date open to remove the pit. Personally I prefer to place the date on a cutting board and use your thumb to gently squish it, revealing the pit that you can easily pull out.
--You can substitute any chopped nuts for pecans.
--For the right texture, use large flake oats rather than quick oats.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
