I stumbled upon a recipe for Two Ingredient Vegan Cookies a while back. It looked interesting but it also had vibes of the worse kind of hair-shirt-healthy-eating-beansprouts-and-hemp-sandals vibe about it. But this weekend I found some very ripe bananas in the fruit bowl and decided to give them a go.
I’m so glad I did. These taste way, way, WAY better than the ingredients list suggests. They’re crunchy on the outside and soft and sweetly gooey on the inside. There is not the slightest hint of abstemious eat-it-because-it’s-good-for-you about them. These are proper cookies, they just don’t have egg, sugar or flour in them.
Make some and hand them out to your friends. Don’t tell them they’re vegan. Don’t tell them there’s no added sugar. Just smile at them when they ask for another one!
3 small or 2 large very ripe bananas
120g porridge oats
30g pecans, chopped
Put the oats in a bowl, add the chopped pecans and the peeled bananas.
Mush everything together with a fork until there are no large lumps of banana visible in the mix.
Spoon on to a baking sheet.
Bake in a preheated oven (180C) for about 20 minutes.