Now I know what you’re thinking. “There’s no way you can make a delicious cookie with two ingredients!” But you can, and I’m not talking about two batches of ingredients. I’m talking literally two ingredients.
Bananas and oatmeal.
Hold on, don’t step away just yet! I know, I know, you’re probably confused. But listen up.
Ripe bananas, when they’re soft and sweet, are delicious in baking. When you mash a ripe banana, it has the consistency of a slightly sticky, wet dough. So for some texture and taste, you toss in the oatmeal. For every large ripe banana, add in a cup of oatmeal, but you can mess with the ratios. I personally prefer two cups of oatmeal for every three bananas. Spoon them out, put the little balls of cookie on the baking tray, and wait.
Hurrah, you’ve just made the easiest cookie recipe ever. And they’re gluten-free and nut-free, and you can make them organic to boot.
If you’re not into plain oatmeal cookies, just add in chocolate chips, raisins, or any other topping to spice up the cookie. Add a dollop of vanilla extract for an extra oomph, or drizzle some honey over the top of your cookies when finished. Eat fresh or pack them for later.
Now, did I say easy, or did I say easy?