I love these sweet little numbers as a breakfast on the go, or as a desert after another nourishing meal.
One of the great things about them is that they’re SO simple, and can be modified in a variety of ways to best suit the accessibility of your ingredients and preferences.
I’ve been on a “less is more” kinda kick. So trying to keep concoctions nice and simple, but you can definitely spice this one up in a variety of ways.
I’ll share the base ingredients for the most foundational cookie, and then also the yummy add ons if you’re feeling like you want a little something extra.
- 2 C GF oats (I use Bob’s Red Mill)
- 2 ripe bananas (I like them a little spotty and soft)
- 1/2 C cacao nibs
- If you want more protein and/or fat, then add a butter of your choice (almond, peanut, coconut butter, tahini, granola butter, etc)
- If you want added sweetness, then add date paste.
- If you want more chocolatey flavor add cacao powder, and/or carob powder
- If you want added fresh fruit, then I love using blueberries
- If you want more crunch/variety of textures, then add seeds like chia, hemp, sunflower, pumpkin, etc.
- Preheat oven to 350 F.
- In a large mixing bowl, mash up 2 ripe bananas.
- Add 2 C GF oats to bananas, and 1/2 C cacao nibs (or more if you’re feeling it). Spice with cinnamon to your liking, and stir until even.
- Add whatever add ons you’d like, or nothing at all. The foundational cookie is bomb.com as it is, but you do YOU!
- Regardless of what you add, make sure the mixture is sticky but not runny. If it’s too wet, add more dry ingredients (like a sprinkle of oats or a dash of cacao powder).
- These quantities made 12 cookies for me, which was roughly the size of squashed golfballs.
- Line a baking tray with parchment paper, and add cookies evenly in rows.
- Options to spice it up with extra cinnamon on top.
- Bake for about 20 minutes for soft and chewy.
- If you like a little harder texture, keep it for longer.