I love being in the kitchen, but thanks to the holidays and tons of exams I haven’t had the time to make more complicated dishes. So the slow cooker and “minimal” ingredient recipes like this one, are a life saver!
This is a recipe I took and made my own. I’ve found several yummy oatmeal and banana cookie recipes, but haven’t ever made one with my own spin on it – until now.
These cookies are super easy to make, yummy to eat, and good for you! They’re also vegan, gluten free, and low fat! I do recommend you refrigerate them since the base of the recipe is banana; this will keep them fresher longer (3-5 days.)
Enough with my chatter, onto the recipe ->
2 large bananas
1/3 cup of raisins
1 scoop of vanilla protein powder
1/2 cup of old fashioned oats
a dash of cinnamon (to your liking)
Preheat over to 350F
Mash bananas with fork until there’s no chunks left.
*Mix in one scoop of vanilla protein powder.*
Then add the raisins, cinnamon, and oats; mix well.
Place hearty tablespoons of “dough” onto a non-stick cookie sheet.
Bake for 10-12 minutes.
Let cool 5-10 minutes before removing from cookie sheet.
And it’s just that easy! These cookies make a great snack for anytime of the day; even dessert time! I hope you guys enjoy the recipe! Be sure to let me know what you think if you give it a try. 🙂
*Side note: I used the Bob’s Red Mill Vanilla Protein Powder, but you can use whatever brand you like.*