Easy Healthy Vegan Cookies

 Apparently two-ingredient recipes are all the rage right now – I missed it, but the interwebz say so, so it must be true, right? I didn’t know about it until this recipe from Lauren at The Burlap Bag was posted on an innkeeper’s forum, but I jumped right in to try them out because they fulfill all of my special diet needs – vegan, no dairy and can be made no gluten.  Hooray! As a bonus, I had a big bunch of bananas moving into the too ripe category.
The two main ingredients are bananas and oats.  I’m going to go out on a limb, with apologies to Lauren, and say that you should never make them with only bananas and oats. They would be bland and too banana-y.  Even Lauren’s recipe has some mix-ins.  I used dried cranberries and 1 tsp. of cinnamon.  Here’s the base recipe:

2 large ripe bananas (the riper, the better)
1 cup quick oats (can be made gluten-free by using gluten-free oats)

Mash the bananas and mix in the oats, plus other mix-ins. Bake at 350 degrees in a preheated oven for 15 minutes.  Makes a baker’s dozen.

I threw in a handful of dried cranberries and the aforementioned cinnamon. I would consider upping the cinnamon to 1 1/2 tsp. for the next batch.

These taste like bananas and chewy oats – no surprise there. If you don’t like your cookies with either ingredient, this recipe is not for you.  I was pretty happy with them.  Chocolate chips would also be good, and another online recipe from Urban Nester added some peanut butter, which I think might be a good choice, especially with chocolate chips.

I want to work this week on perfecting a recipe for vegan coconut macaroons, as I am participating in a special diets panel for innkeepers at the Mid-Atlantic Innkeepers Conference soon.  In the meantime, if you have a favorite two-ingredient (or few-ingredient) recipe, I would love to see it, so please share in the comments!

Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV

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