GUVON ACADEMY

May 16, 2020

SUPER EASY TWO INGREDIENT COOKIES

It’s hard to admit, but I am that impatient baker who will open the oven door before the time is up and have cookies that have either spread clear across the pan or end up with raw or tooth-breaking inedible cookies. But, for once I hit a stroke of luck and found the perfect fluke of a cookie… the 2 ingredient banana oatmeal cookies. These cookies are not the same as regular oatmeal cookies. They are nice and crispy on the outside and soft and chewy on the inside. The oats provide the chewy texture and the type of oats you use will affect the overall texture (and even I could make them with success!)

With only two base ingredients and a huge variety of ways to customise, you can make a version to suit every single family member!  The Banana Oatmeal Cookies are naturally sweetened and easy to prepare. And the are simply easy to make. You mash up very ripe bananas with old-fashioned oats and bake. That’s the whole technique right there. But you could also add things to your liking and to top it all they are sugar-free.

How to make

TWO INCREDIENT COOKIES

Ingredients:
1 cup quick oats (see note)
1 large overripe banana  mashed to a liquid-like consistency
1/2 cup chocolate chips or other add-ins of your choice optional
Instructions:
Preheat oven to 350°F.
Line a baking sheet with silicone baking mat.
In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins, mix them into the cookie batter at this time.
Make 8 round balls out of the cookie batter.
Place onto the baking sheet, spacing about 5 centimeters apart.
Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
Bake for about 15 minutes or until cookies are lightly brown and set.
Cookie bottoms should also be brown and easily come off baking sheet.
Let cookies cool before eating.
Store uneaten cookies in an airtight container in the fridge.
Notes: 1. Please use quick oats because old fashioned and
steel-cut oats need more time to cook.
2. A cookie scoop or ice cream scoop is the best tool for scooping the cookie dough.
3. For slightly sweeter cookies, you may add 1/4 cup of honey
Add-on suggestions: The possibilities to customize these little bites are endless. Try adding in some of the following to make it your own:
Spices – Cinnamon, Cardamom, Vanilla, Clove, Ginger, Nutmeg, All Spice
Citrus – Lime / lemon / orange zest and juice)
Chopped Nuts – Peanuts, macadamia, almond, cashew, hazelnut, pecan, walnut
Coconut – Desiccated, shredded, flakes
Seeds – Chia, sunflower, flax, pumpkin
Dried fruit – Cranberries, sultanas/raisins (soak in hot water for 10-15 min before use), candied ginger, mango, apricot, fig or plum
Fresh Fruit – Raspberries/cherry/blueberries/ ripe pear/mango/ grated apple
Veggies – Grated zucchini, grated carrot
Other – Vanilla extract, chocolate chips, peanut butter, nutella
Here are a few varieties: Raspberry & Coconut (Crushed raspberries & coconut), Zucchini and Chocolate (Vanilla, grated zucchini & choc chips), Apple Pie (Cinnamon, ginger, grated apple & raisin), Chocolate Orange (Orange zest, orange juice & choc chips), Ginger and Nutmeg (Powdered ginger & nutmeg), Macadamia & Date (Chopped macadamia and chopped date), Cardamom and Vanilla (Cardamom and vanilla extract) Carrot Cake (Cinnamon, grated carrot and raisin) Chunky Monkey (Chopped Date, choc chips and a banana slice on top) Coconut & Lime (Coconut flakes, lime zest, lime juice and vanilla)
We’d love to hear from you and what you thought of our banana oatmeel cookies recipe. Did you make any changes or add some other goodies?
Let us know. Thanks for reading and happy baking!

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