Description

This scientifically-developed recipe utilizes the natural starches of ripe bananas and the dual textures of rolled oats to create a satisfying, chewy cookie without the need for flour or eggs. It is a nutrient-dense snack that balances moisture and structural integrity through precise ingredient preparation.

Ingredients

100g rolled oats (split into two 50g portions)
240g very ripe bananas (approximately 2-3 medium bananas)
0.5 tsp ground cinnamon
Optional: 1/4 cup peanut butter or 1/2 cup grated carrots

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Instructions

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
Process 50g of the rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
In a large bowl, mash the bananas until fluid, then fold in the oat flour, the remaining 50g of whole oats, and cinnamon until well combined.
Let the dough rest for 5 minutes to allow the oats to fully hydrate and the mixture to thicken.
Scoop 2-tablespoon portions of dough onto the baking sheet and flatten them into discs approximately 1cm thick.
Bake for 10 to 12 minutes until firm to the touch, then cool on a wire rack to allow the starches to set.

Notes

To ensure the cookies hold their shape, use a digital scale to measure exactly 100 grams of oats, as volume can vary significantly. If your bananas are extra large and the dough appears too wet after the resting period, incorporate an additional tablespoon of whole oats to reach the ideal viscosity.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Snack
Method: Baking
Cuisine: American