The dough comes together in just a few minutes and the result is a soft, sweet cookie that you (or your kids) will absolutely love. There’s minimal cleanup because this recipe uses one bowl for prep and parchment paper for baking.

Did you know you can cut the amount of sugar in most recipes by 25-35% without noticing much difference in taste and texture? For this reason, we try to minimize the amount of sugar, butter and oil in our recipes. It’s way healthier and still tastes great!

Brown, overripe bananas are used in banana bread because they’re naturally sweeter, making them perfect for muffins. In the ripening process, the starches in the banana begin to convert to sugar. So don’t throw away those bananas with brown spots. As long as they’re not moldy, there’s no such thing as too-ripe bananas for banana bread.

If you have overripe bananas and aren’t ready to use them, toss them in a Ziploc bag with the peel on and freeze them for later. When you’re ready to use them, thaw them completely at room temperature or in the refrigerator overnight.

Frozen bananas tend to release more moisture, so you’ll need to peel them and then lightly pat them dry with paper towels to remove excess liquid.

1. Use a fork to mash pieces of bananas until soft.
2. Use a potato masher to mash banana until soft.
3. Put them in a Ziploc bag and squish them to desired consistency.
4. Add chunks of banana to a stand mixer with the paddle attachment and beat to desired consistency.

Because oats and bananas are easy-to-digest carbs that power you up without weighing you down, these cookies double as a delicious pre/post-workout snack.

If you make these cookies, we would love to hear how they turned out! Leave a comment below sharing what your family thought of them. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟