Seriously kids. 4 Ingredients!
Totally, awesome, right? I’m all about recipes that don’t require me to run to the store. Plus the fact that I was able to get these mixed up and in the oven in like 5 minutes is an even bigger win. Because seriously, who has time to make cookies? Not this lady!
So, I’m gonna show you today just how easy it is to make these cookies that you’ll just want to gobble up. But before I do that, I wanna tell you why you should always be making your own cookies from home instead of buying them from the store.
Believe me, I understand completely. Like we discussed before, no one has time to make cookies from scratch these days. Hell, I hardly have time just to let butter soften in order to make the dang cookies. I know ya feel me on that one. As soon as you set aside the time to make cookies, you realize you need softened butter. In my mind, that’s enough reason to throw in the towel.
Or, you could just make the cookies I have for you today that require zero amounts of butter. #winning
Anyway, so the time constraint of making cookies. It’s an issue.
But there’s also the fact that buying baked goods from the store brings up the fact that we don’t know exactly what’s in those tasty treats.
I know, they’re tasty. I get it.
But they’re also full of things we wouldn’t normally put in our cookies.
- excessive amounts of sugars
- lots of butter
- unnecessary food dyes
- artificial flavoring
- preservatives to make them last longer
When I bake at home, I do things quite a bit differently to support my healthy lifestyle. See what I’m talking about, and then we’ll get right to these delicious cookies that come together in no time and are totally healthy enough for breakfast!
When I bake at home, I rarely use anything fancy or out of the ordinary. I do my best to keep things as natural as possible, while still making sure everything tastes kid-approved.
Butter adds moisture and binds everything together. Of course, it also adds flavor. And it’s a delicious flavor – don’t get me wrong. But too much of a good thing will… well, in this case, it’ll clog your arteries.
So I like to use super ripe bananas in place of butter to bind everything together.
Bananas are perfect because they’re not only soft and binding, but the more ripe they are the sweeter they are. So let those bananas get lots of dark spots on them and then get to baking.
In my baking, I do all I can to avoid sugar. Again, it’s tasty, it’s addicting, yet too much of it is never a good thing.
It can be hard to avoid all together, but I at least try to find ways to sweeten my baked goods naturally, or even just cut the sugar down by half and compensating with fresh fruits, agave nectar, raw honey, or pure maple syrup.
With these cookies, I got lucky enough that the bananas and the white chocolate chips did all the sweetening for me. Of course the white chocolate does have some sugar, but it’s not enough that it bothered me.
There’s nothing really wrong with flour, but I do try to stay away from the white all-purpose flour and tend to opt for whole-wheat or even an oat-based flour made with pure rolled oats.
Of course in bakeries, you can bet they’re using white all-purpose flour. It’s the cheapest and most consistently reliable.
So there are a few of my tips for baking. Can we finally get to the recipe now?!
As I mentioned before, I just love how easily these cookies come together. Once you mix those 4 ingredients together, there’s no need to cool it in the fridge. There’s no need to wait for any reason at all. Just place each spoonful of dough on the cookie sheet and throw them in the oven.
These cookies bring out some of my favorite flavors. The coconut and banana together pretty much just take me to a sandy beach far far away. And you can guarantee that in a few months when the cooler weather starts rolling in, I’ll be dreaming of those beaches.
Thankfully, with how quickly these come together, I can have bites of tropical yumminess all year long.
Plus they’re perfect for lunchbox snacks and are great for after-school. Your kids will not be complaining!
- 2 bananas , ripe
- 1 3/4 cup quick oats
- 1/4 cup white chocolate chips
- 1/4 cup shredded coconut
Preheat oven to 350F.
In a medium mixing bowl, mash ripe bananas until mostly smooth and not many chunks are left. I use the back of a fork.
Add the oats, white chocolate chips, and shredded coconut, stirring until combined.
Using a spoon, drop tablespoon-fuls onto a baking sheet lined with a silicone mat or sprayed with nonstick spray. The cookies don't spread or change shape, so you don't have to worry about that very much. They end up looking pretty close to the way you put them in.
Bake for 10-12 minutes until the tops are golden brown and they feel slightly firm to the touch. Let sit on the baking sheet for a few minutes before transferring cookies to a cooling rack.
If you make this recipe, be sure to snap a photo, upload it to Instagram and tag me (@happyfoodholly).