Banana Coconut Oatmeal Cookies

If you’ve been around TriForce long enough, you know that we support the K.I.S.S. principle: Keep it stupidly simple.

And baking is no exception to this. In fact, we have a slew of few-ingredient delecables that you should try out here, here and here.

Today’s was a positive experiment in “zero-grocery-resorting-to-pantry-reserve”.

Seriously, we had NONE of the usual baking staples like flour, sugars, eggs, etc -- but we wanted something soft and sweet, and were determined. Luckily, we had super-ripe, frozen bananas. Salvation! [Yes, we’re bananas for bananas -- we firmly believe that they are the #1 baking ingredient]

Here’s what we used:

2 VERY ripe bananas
1 cup of traditional oats
½ cup of unsweetened coconuts

(optional)

Cinnamon
1 tbsp honey
Raisins/ chocolate chips
Peanut butter
Walnuts/ pecan slices

And here’s what we did:

Unthawed the bananas (~15 minutes).
Pre-heated the oven to 375 F.
Threw the oats into a food processor and blended until powder-like.
Added the bananas and coconut, blended until relatively smooth.
Scooped onto a coconut-oil greased pan (we had to, for extra coconut flavour!). We made a couple cookies (~¼’’ thick) and one large heart cookie (~¼ ‘’ thick too).
Cooked for 10-12 minutes, until we could insert and pull out a clean butter knife.
ENJOYED! Seriously yum and nailed our sweet-tooth.