This post is all about the close-up.
I mean, I can’t get enough of these bad boys…
This cookie stems from a recipe floating around Internetland called “Two Ingredient Cookies.” (Google it; I know you want to.) For my version, I decided chia was so integral that it needed to become a vested member of this recipe. So instead of two ingredient, let’s go with just a “few.” Fair enough?
- 2 large bananas, riper the better, mashed with fork
- 1 c rolled oats (gluten free oats, for those of you G-Free)
- 3 T chia seed
Stir all three ingredients together. Allow to sit for about 5 minutes, giving the chia a chance to soak up some good banana juice. Then add any mix-ins you’d like. I added caramelized ginger, coconut and dark chocolate. Form about two dozen cookies and place on greased cookie sheet (they will stick if this step is forgotten!). Bake at 350 for about 15 minutes. Remove to wire rack and enjoy piping hot or store in fridge. I don’t know why I recommend storing in fridge other than it seems like the right thing to do. I guess it’s summer and thus, sort of nice to eat a chilled cookie.
Okay, enough with the cookies. Happy summertime!