For the lead up to the holidays, we’re baking Mark’s favorite cookies from How to Bake Everything and sharing the recipes here. I chose these Banana Oatmeal Cookies , even though I was skeptical about the amount of butter (low) and sugar (even lower) they contained.
But I saw the magic of these cookies even before I ate one. There’s so little work involved in making the batter that I was able to make and bake them, start and finish, in well under an hour. This might become my new go-to recipe for using up overly ripe bananas. I always have the ingredients around: oats, butter, sugar, spices, and baking powder. Plus, there was no flour or eggs, great if you’re cooking for those with allergies; and you could replace the butter with peanut butter for vegans.
I’m very happy with any cookie that works for such a wide variety of diets, can be executed in the small amount of time I have to make them, and that I can eat for breakfast with only a little bit of guilt the next day.