Look, I’m not going to pretend here. These aren’t some state of the art, instagrammable, for the sophisticated palate, cookies.
Share them with a friend and they aren’t going to be in awe at a groundbreaking original flavour combination, or whip out their phone and share overly edited photos of them online.
These cookies came out of a late night craving for sweet treats, and a severe lack of ingredients! I needed a gooey, chewy, bad for me treat, and that’s what I got! The lack of eggs or egg substitutes, flour, baking soda, chocolate chips, and any form of milk vastly hindered my initial journey to have a midnight snack, but I persevered. I’ll be uploading the whole dramatic story of that tomorrow.
Goodness knows what a baker or chef would think of this recipe, but it tasted yummy, took 20 minutes, didn’t require any special equipment but a spoon for mashing the bananas, and I think they are damn good! Despite the haphazard nature of the whole thing, I thought I’d upload the recipe anyway so people can judge me, try it themselves, and make it better! (And then please tell me the better version so I can pretend I did that all along).
- 2 overripe bananas, mashed (as finely or roughly as you like – mine were pretty poorly mashed and I loved it)
- 75g golden caster sugar
- 30g vegan friendly margarine (slightly melted)
- 2 tbsp cinnamon
- 2 tbsp cocoa powder (or more, who am I to limit your cocoa consumption)
- 120g oats (Only got microwavable sachets? Pour em in! Any funky flavours will probably just add to the cookie’s uniqueness and make it way better. Probably. Don’t hold me against it if it doesn’t)
- Vegan white chocolate or peanut butter to serve.
- Preheat the oven to 180°C
- Mix all the ingredients together until everything is coated
- Scoop little cookie sized blobs onto a greased or lined baking tray
- Bake for 15 minutes, or until the edges begin to appear more crisp. The best ones of mine were actually the ones that I worried were burnt on the edges!
- Drizzle melted white chocolate or peanut butter if desired, and eat warm – with ice cream if you have any!
Update: I also had these the next day for breakfast and discovered they’re pretty good cold too!