So why these cookies? First of all, I wanted to bake something that would only take me about 5 minutes to prep and only a few minutes in the oven, so that my study break doesn't get too out of control where suddenly I find myself on the couch eating cookies and almond milk, while binge-watching GIRLS on HBO. Secondly, I didn't want to clean up a ton of dishes, so whatever I baked had to be mixed together in just one bowl with one utensil. Third, my Guilt-Free Oatmeal Banana Cookies are by far the most popular recipe on my blog, so I wanted to create something somewhat similar with a few fun changes to spice them up. Lastly, I wanted something healthy and filling to keep me going through this afternoon of studying, and not leaving me feeling bloated or blah - especially since I have some wedding dress shopping to do after my test tomorrow. One more thing - my wooden spoon says "life's short, eat cookies", and that's persuasive enough for me. Lots of good reasons to make these cookies, right!? Right. Let's move forward . . .
Here's what you need for the quickest and easiest cookies eva.
1 1/2 ripe bananas
1/2 cup creamy, natural almond butter
1/2 cup old-fashioned oats
1 1/2 tbsp ground flaxseed
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 1/2 tbsp cacao nibs
1 1/2 tbsp dried cranberries
1 1/2 tbsp white chocolate chips
Sprinkle of sea salt flakes (my fave brand is Maldon)
- Preheat oven to 350°.
- In a big bowl, mash bananas well with a fork. Add almond butter and mix until thoroughly combined.
- Add all other ingredients except sea salt and mix well.
- Drop spoonfuls of cookie dough onto greased baking sheet.
- Lastly, sprinkle sea salt on top of each cookie.
- Bake for 15 minutes or until golden around edges.