From: "Karen Delzer via groups.io" <catwacky=verizon.net@groups.io>
To: <CookingInTheDark@groups.io>
Subject: Re: [CnD] 2-Ingredient Oatmeal Cookies {gluten-free, sugar-free, vegan}
Date: Tuesday, November 7, 2023 1:57 PM

All righty then! Now I can show Curt what to do with the bananas that 
are going over. Trying to teach him as much as I can while I can. :)


On 11/6/2023 1:47 PM, Sugar wrote:
>
> 2-Ingredient Oatmeal Cookies {gluten-free, sugar-free, vegan}
>
> Prep time: 10 mins
>
> Cook time: 15 mins
>
> Total time: 25 mins
>
> Recipe type: Cookies, Energy Bites
>
> Serves: 10
>
> Ingredients
>
> •             2 large, very ripe bananas (peel should have black 
> spots), peeled
>
> •             1 cup rolled oats (quick or old-fashioned, not instant; 
> GF if needed)
>
> •             Optional Flavor Boosters:
>
> •             *pinch of sea salt
>
> •             *1 tsp vanilla extract
>
> •             *1/2 tsp ground spices (e.g., cinnamon, cardamom, 
> ginger, pumpkin pie spice)
>
> •             Optional Stir-Ins or Toppings:
>
> •             *1/3 cup semisweet chocolate chips (gluten-free or 
> vegan, as needed)
>
> •             *1/3 cup chopped dried fruit (e.g., raisins, goji 
> berries, prunes)
>
> •             *2 to 3 tbsp cacao nibs
>
> •             *1 to 2 tbsp nut butter, seed butter or coconut butter
>
> •             *1/3 cup unsweetened flaked coconut
>
> •             For thumbprints:
>
> •             Prepare as directed or make with nut /seed butter. After 
> scooping dough onto baking sheet, make an indentation in each cookie; 
> fill with ½ tsp jam, preserves, jelly, apple butter, etc. Bake as 
> directed.
>
> Instructions
>
> 1.            Preheat oven to 350F. Line a baking sheet (parchment, 
> foil or silpat) or lightly grease/spray with cooking spray.
>
> 2.            in a medium bowl, mash the bananas with a fork until 
> almost no lumps remain (mixture should be almost liquid if using 
> really ripe bananas). Stir in oats until well-blended. Let mixture 
> stand for 5 minutes. Mix in any optional ingredients, if using.
>
> 3.            Drop by heaping tbsp onto prepared baking sheet about 1 
> inch apart (they don’t really spread). Sprinkle with any of the 
> suggested toppings, if using.
>
> 4.            Bake in preheated oven for 13 to 15 minutes until golden 
> brown and firm to touch at the center. Transfer to cooling rack and 
> cool completely.
>
> Notes
>
> Tip: The cookies are great soon after baking, but exponentially better 
> after sitting for a few hours (they become softer and sweeter).
>
> Storage: Store the cooled cookies in an airtight container at room 
> temperature for 2 days, or in the refrigerator for up to 1 week.
>
> Nutrition Information
>
> Serving size: 1 big cookie Calories: 55 Fat: 0.5 g Carbohydrates: 11.7 
> g Sugar: 3.3 g Sodium: 1 mg Fiber: 1.6 g Protein: 1.4 g Cholesterol: 0 mg
>
> 3.2.2124
>
> (From http://powerhungry.com/2-Ingredient Oatmeal Cookies 
> {gluten-free, sugar-free, vegan}
>
> Sugar Lopez
>
> sugarsyl71@sbcglobal.net
>
> “If the person you are talking to doesn’t appear to be listening, be 
> patient. It may simply be that he has a small piece of fluff in his 
> ear.”— Winnie the Pooh
>
> ??-Please support me in my journey to another opportunity of life, 
> Blood Type O Positive at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> ? Sugar
>
>
> 
>
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