Relatability: 9.5
Today is the first day I haven’t ordered food or eaten out in at least 3 weeks. It is taking a considerable amount of mental effort to avoid the delivery apps on my phone. Sustaining a habit of cooking will be a tremendous challenge. So I am setting a slow pace out the gate by starting with a series called “Only 3 Ingredients.”
Thankfully, there is a plethora of three-ingredient recipes on the internet. The problem is figuring out which recipe to try first. Heck, our friends at Tasty even made a 20-minute long video of 43 three-ingredient recipes. You best be sure I will be trying those out. But I really wanted to start with this Banana Oatmeal Breakfast Cookie recipe by Clean and Delicious.
I adopted the same base recipe, but opted for a lower glycemic index chocolate like Lily’s Salted Caramel Extra Dark Chocolate.
Three Ingredients (kinda)
1.5 cups of oats (1 cup quick, 1/2 cup of old fashioned)
2 bananas, ripe
1/2 bar of Lily’s Salted Caramel Extra Dark Chocolate, chopped
Yield: 8 large cookies
Instructions
- Preheat the oven to 350°F.
- Mash the 2 bananas together in a bowl; if they aren’t quite ripe, poke holes in ‘em and toss in the microwave for 30 seconds.
- Mix in the oats and the chopped chocolate.
- Roll the mixture into a medium-sized ball and flatten them to a cookie shape.
- Place the cookies onto a non-stick or Pam-sprayed cookie sheet and bake at 350°F for 12-15 minutes.
- Let cool completely and enjoy!
These are actually pretty good. They go well with my morning coffee, and they’re not sticky. This has curbed my impulse to drop by the deli at work for a sugar-loaded white chocolate macadamia cookie. That is a definite improvement, one three-ingredient recipe at a time.
Thanks for reading, y’all! Excited to share more soon.
-Mimi 🙂
