[blindcooks] `2-Ingredient Oatmeal Cookies-TnT

From: "Sugar lopez" <dmarc-noreply@xxxxxxxxxxxxx> (Redacted sender "sugarsyl71" for DMARC)
To: "Santa's Workshop" <Santas-Workshop@xxxxxxxxx>
Date: Wed, 22 Mar 2017 19:52:16 -0700

Hi all

Just made these and they are so good.

There is so much you can do with them.

I made them with the bananas, oatmeal, vanilla extract, cinnamon, slivered
almonds, cranberry granola(crushed).

Put them on parchment paper and wow so good!

Next time I will add chocolate chips

2-Ingredient Oatmeal Cookies {gluten-free, sugar-free, vegan}

2-Ingredient Oatmeal Cookies {gluten-free, sugar-free, vegan}

http://powerhungry.com/wp-content/uploads/2014/03/image8-1024x892.jpg

Print <http://powerhungry.com/easyrecipe-print/2312-0/>

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Recipe by:: Camilla

Recipe type: Cookies, Energy Bites

Serves: 10

Ingredients

*       2 large, very ripe bananas (peel should have black spots), peeled
*       1 cup rolled oats (quick or old-fashioned, not instant; GF if
needed)
*
*       Optional Flavor Boosters:
*       *pinch of sea salt
*       *1 tsp vanilla extract
*       *1/2 tsp ground spices (e.g., cinnamon, cardamom, ginger, pumpkin
pie spice)
*       Optional Stir-Ins or Toppings:
*       *1/3 cup semisweet chocolate chips (gluten-free or vegan, as needed)
*       *1/3 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
*       *1/3 cup unsweetened flaked coconut
*       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.

Instructions

1.      Preheat oven to 350F. Line a baking sheet (parchment, foil or
silpat) or lightly grease/spray with cooking spray.
2.      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.
3.      Drop by heaping tbsp onto prepared baking sheet about 1 inch apart
(they dont really spread). Sprinkle with any of the suggested toppings, if
using.
4.      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.

Notes

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.

Nutrition Information

Serving size: 1 big cookie Calories: 55 Fat: 0.5 g Carbohydrates: 11.7 g
Sugar: 3.3 g Sodium: 1 mg Fiber: 1.6 g Protein: 1.4 g Cholesterol: 0 mg

3.2.2124

(From http://powerhungry.com/)

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why cant we all be like that wise old bird?

Edward Hersey Richards

-So True, Sugar

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[blindcooks] `2-Ingredient Oatmeal Cookies-TnT

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