Bake Time
15-20 minYield
30 cookiesRating
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Loading...| 2 cups ROGERS PORRIDGE OATS AND ANCIENT GRAINS (500 mL) | |
| 1/2 cup coconut, shredded (125 mL) | |
| 1/2 cup chocolate chips (125 mL) | |
| 1/2 cup almonds, sliced or cranberries (125 mL) | |
| 1 tsp. vanilla (5 mL) | |
| 4 medium ripe bananas |
Mix n match your favourite ingredients to customize this recipe using our Porridge Oats & Ancient Grains.
| 1. | Preheat oven to 350°F. Prepare 2 cookie sheets with parchment paper. |
| 2. | Mix all dry ingredients in a large bowl. Set aside. |
| 3. | Place banana pieces into a blender and mix until pureed and no lumps. |
| 4. | Add vanilla and pulse to mix. Scrape all the banana mixture into the dry ingredients and mix well. The batter will be wet. |
| 5. | Using a heaping teaspoon, scoop out batter and place on cookie sheets. You will have to form the batter into uneven bites. |
| 6. | Bake 15-20 minutes or until browned. Cool on a cookie sheet, then transfer to a covered container and refrigerate. These also freeze well. |
| 7. | Variation: 3 bananas and 1/2 cup of peanut butter. Add bananas and peanut butter to blender and mix until well pureed. |
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