superfitbabe

Eating only one cookie is hard. Really hard. The temptations are unreal. Raise your hand if you have eaten more than five servings of a batch you made before. But like Morpheus said, there is indeed a way you can eat an entire batch of cookies without the after-guilt. Rip out your rolled oats and a banana. That is all you need.

But wait, you say. Aren’t there at least five-hundred recipes with the same ingredients? Yes and no. Unlike most two-ingredient cookies, the trick to cut down all of the carbs and calories is to cook the oats prior to baking. Your normal oat naner recipe requires 1 cup of standard oats and 1 banana. One cup of raw oats has over 100 grams of carbs and 600 calories, while 1 cup of cooked oatmeal has only one-fourth of those carbs and less than 166 calories! Who knew that one minute of a little heat can make a big difference? Also, your oats will be a lot softer and easier to chew and digest. This is just me but I can’s stand raw oats. Just no.

Here are other bonuses you get from this cookie recipe:

• Low in fat
• Very low in sodium
• High in fiber
• Very high in manganese and potassium
• Entire batch is worth less calories than a normal chocolate chip cookie

I promise you won’t be disappointed if you end up having to eat with a spoon. My cookies were plain for the sake of testing out the recipe, but it turned out way better than expected! I highly recommend adding some chocolate chips, cranberries, coconut or peanut butter! So get off that computer right now!

RECIPE

• 1 medium banana (use a sweetener if your banana is not ripe)
• 1 cup gluten-free rolled oats
• 1 cup water to cook the oats
• Opt: cinnamon, vanilla extract, Stevia, protein powder, flax, chocolate chips, raisins, cranberries, coconut, peanut butter

PROCEDURE

1. Preheat the oven to 350F.
2. Cook your oats in the microwave for at least 1 minute until soft.
3. Mash the banana in a separate bowl and stir the oats and sweeteners in. If you prefer no banana chunks, then combine these ingredients in a blender or food processor.
4. Chill in the freezer for 10 minutes or in the fridge overnight.
5. Scoop tablespoon amounts of dough onto a baking tray (that’s been covered or sprayed). This makes 5 jumbo sized cookies, but you can always spread it out and make more minuscule amounts. Add in chocolate chips, flax seeds or other toppings.
6. Bake for 5 minutes or more for crispier cookies.
7. Let cool for 10-15 minutes.

Decadent without sugar. Fluffy without baking powder. Incredibly filling. As you can see I went pretty psycho with the quantity of pictures. This isn’t even all of it!

They definitely hit the spot for breakfast, dessert or a midnight snack! For a potluck or if you’re a Raw Till 4 vegan, then I suggest to triple or even quadruple the recipe. And bring to friends!–with caution, of course. Their taste makes them not meant for sharing.

These pillowy little cookies are mini godsends, I swear; for the sake of the recipe I baked them plain with a little flax seed, but I do recommend adding raisins, chocolate chips or any other toppings for some flair. But either way you better make these cookies. When in doubt, listen to the Matrix.

Love and bananas,

Cassie