QUICK LOOK
Key Equipment: Food processor, powerful blender or food chopper
Prep: 10 minutes
Bake: 10 minutes
TOTAL TIME: 20 minutes
Yield: 24 cookies

INGREDIENTS

• 2 cups rolled oats (divided)
• 2/3 cup almonds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1-3/4 cups ripe mashed banana, about 4 large or 5 small
• 1/4 cup oil
• 1 teaspoon pure vanilla extract
• 3/4 cup chocolate chips
  

INSTRUCTIONS

1. ADJUST 2 baking racks evenly in oven and preheat oven to 350°.
2. SPRAY two 2 cookie sheets with non-stick cooking spray.
3. GRIND 1 cup of oats and all the almonds into a course powder with a food processor, blender or food chopper.
4. POUR them into a large mixing bowl. Add the remaining 1 cup of oats, stir in the baking powder, salt, cinnamon and nutmeg.
5. MASH the bananas (either with a fork or in the food processor or blender), add the oil and vanilla.
6. DUMP the banana mixture into the dry ingredients and stir to create a soft batter.
7. DROP small balls of batter, onto prepared baking sheets.
8. TAP the baking sheets on the counter to flatten the cookies.
9. BAKE both sheets at once, rotate sheets after 5 minutes. Bake a total of 8-10 minutes, or until bottoms are light brown. The tops will remain a light color.
10. COOL at bit on the cookie sheets, eat warm.
11. Confidence Gained!