2 Ingredient Oatmeal Cookies

Mawmaw Runs on Veggies

2 large, very ripe bananas, peeled

1 cup rolled oats (quick or old-fashioned, not instant)

subheading: Optional Flavor Boosters:

1 tsp vanilla extract

½ tsp ground spices (e.g., cinnamon, cardamom, ginger, pumpkin pie spice)

subheading: Optional Stir-Ins or Toppings:

⅓ cup semisweet chocolate chips (gluten-free or vegan, as needed)

⅓ cup chopped dried fruit (e.g., raisins, goji berries, prunes)

2 to 3 tbsp cacoa nibs

1 to 2 tbsp nut butter, seed butter or coconut butter

⅓ cup unsweetened flaked coconut

subheading: For thumbprints:

Prepare as directed or make with nut /seed butter. After scooping dough onto baking sheet, make an indentation in each cookie; fill with ½ tsp jam, preserves, jelly, apple butter, etc. Bake as directed.

Preheat oven to 350F. Line a baking sheet (parchment, foil or silpat) or lightly grease/spray with cooking spray.

in a medium bowl, mash the bananas with a fork until almost no lumps remain (mixture should be almost liquid if using really ripe bananas). Stir in oats until well-blended. Let mixture stand for 5 minutes. Mix in any optional ingredients, if using.

Drop by heaping tbsp onto prepared baking sheet about 1 inch apart (they don't really spread). Sprinkle with any of the suggested toppings, if using.

Bake in preheated oven for 13 to 15 minutes until golden brown and firm to touch at the center. Transfer to cooling rack and cool completely.

Tip: The cookies are great soon after baking, but exponentially better after sitting for a few hours (they become softer and sweeter).

Storage: Store the cooled cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

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