Banana Oatmeal Cookies

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PREP TIME: 20 Minutes

Cook Time: 10 Minutes

Servings: 12

A quick 3-ingredient cookie that is tasty, moist and ready to compliment breakfast or have as a mid-day snack

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• These recipes contain fat-free, nearly fat-free, and other ingredients that through trial and error I found do not aggravate my pancreas and cause pancreatitis flair-ups.

• My primary concern is eliminating butter and oils and minimize egg consumption. If I can cook using a sugar substitute, then even better.

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Dry Ingredients

• 2 Cups Uncooked Rolled Oats

• 2 Tbsp. Ground Cinnamon

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Wet Ingredients

• 2 Large Ripe Bananas (about 2 cups)

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Alternatives

• Replace the Cinnamon with Nutmeg for an exotic taste

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Preparation

Preheat Oven to 350 degrees

1. In a large bowl mash both Bananas into a puree mixture

2. Add Ground Cinnamon and mix thoroughly with a spoon

3. Mix in Rolled Oats, ½ cup at a time until fully integrated

4. Let mixture sit for 10 minutes to allow oats to absorb banana moisture

• Use a potato masher to puree the bananas, easier on the wrists and easy to clean

1. Using your hands, form approximately 2-inch balls

2. Press down into your palms to create a cookie approximately ½ inch thick

3. Place on a non-stick baking sheet leaving ½ inch between the edges

   • Makes 10 to 12 cookies

1. Bake on the middle rack at 350 degrees for 10 minutes

2. Use a spatula to remove from the baking sheet and let the cookies cool on a wire rack

Storage

• Store in an air-tight container - I use a glassware container with a tight-fitting lid

• Refrigerate the cookies to keep them moist and fresh testing

Nutritional Statement

• I am not monitoring the nutritional value and will not state any nutritional information.

• If you are interested in calories, carbohydrates, fiber and all of that other dietary stuff, please do your research to figure this out.

• Please remember, all food contains calories and carbohydrates, and too many will make your pants tight.

Foodigories

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Baking Notes

• Definitely let the mixture sit for 10 to 15 minutes to let the oats absorb the banana moisture.

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Substitutions

• 1 Cup of Applesauce = 1 Cup of Oil

• ¼ Cup of Applesauce = 1 Egg

• 1/8 Cup of Applesauce = ¼ Cup of butter