I love a quick and easy cookie recipe when all the ingredients are readily on hand. This is a flourless, egg-free, and delicious cookie. They’re perfect as a filling breakfast or afternoon snack that my kids devour!
4 Ripe Bananas
2 Cups of Quick Oats
2 teaspoons of Ground Cinnamon
1 tablespoon of Brown Sugar
Preheat your oven to 350 degrees.
In a large bowl mash the peeled bananas very thoroughly. Only very small chunks should remain.
Add in the oats, ground cinnamon, and brown sugar. Stir until combined.
Take about 1/4 of a cup worth of batter and shape into a cookie form. The cookies will not spread out as they bake. Place onto parchment paper (they will stick otherwise) and bake for approximately 17 minutes.
Remove from oven and onto a cooling rack.
Note: The cookies may need 2 or 3 minutes more or less in the oven depending on the size. I could tell they were done when it looked as though they had darkened and they felt firmer. The first time I made them I made them really big (about a 1/2 cups worth of batter) and had to bake them closer to 22 minutes.