Like pretty much everyone else with a Pinterest account, I’ve tried the infamous “3-ingredient cookies” (sometimes known as “2-ingredient cookies”). The idea behind the cookie is simple (and ingenious): instead of using a whole lot of fats and processed sugar you just use bananas to sweeten the cookies, cut the fat entirely, and add oatmeal as your grain. They’re incredibly healthy, and not too bad on the palette. That said, I think we can improve on “not too bad” in terms of taste. I’ve enhanced the recipe by adding a whole slough of tasty spices (the inspiration was actually taken from the Christmas cookies I make every year). The result is significantly more tasty and cookie-ish. Even my husband liked them–he said they reminded him of banana bread. The best part? You can definitely eat them for breakfast, given that they’re literally just oatmeal, bananas, and raisins. They’re entirely healthy, and they’re cookies!
Improved 3 Ingredient Cookies
Servings: 9 · Serving Size: 1 cookie · Calories: 70
Fat: 1 g · Cholesterol: 0 mg · Sodium: 1 mg · Carbs: 16 g · Fiber: 2 g · Sugar: 6 g · Protein: 2 g
- 2 frozen bananas
- 1 cup quick oats
- 1/4 cup (40 g) raisins
- 3/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- 1/8 tsp powdered ginger
Preheat oven to 350 degrees. Coat cookie sheet with nonstick spray.
Peel and halve bananas, place in food processor with oats, almond extract, vanilla extract, cinnamon, and powdered ginger. Blend on high until very smooth.
Fold in raisins.
Using a spoon, drop small spoonfuls of dough onto cookie sheet. Divide dough into nine equal portions.
Bake for 15 minutes or until cookies are golden brown. Cool on wire rack.