No Added Sugar Banana Bread Cookie Balls

Looking for a nice cookie that doesn't involved added sugar but still delivers flavor? a new way to eat oatmeal that isn't in the shape of glue? whole food plant based diet? Healthy alternative to convenient store pastry? did I mention glue? search no more. This cookies are wonderfull, very cheap and can be done with appliances available for a student on a budget.

1 batch yields about 11 cookies

DRY

80gr Rolled oats (1 cup)

8gr ground chia seeds (about 1.5 tbsp)* you can swap this for 1Tbsp ground flaxseeds

*40gr raisins (1/4 cup) * feel free to change this for any other nut, dry fruit, chocolate chip, grated carrot, etc.

WET

1 medium banana (the ripper the better)

*1/2 tsp vanilla extract *flavoring

*1 tsp ground cinnamon *flavoring

**Feel free to change the flavorings for any other spice, I've try it with a "carrot cake spice mix" and its nice as well.

TOOLS

1 big bowl

1 container (can be a bowl)

1 potato masher or a food processor or a fork (the processor will bring a better end result but any can do the job)

1 tablespoon

oven, small countertop oven (I'm using this one) or airfryer

WET: In a big bowl toss the banana, cinnamon and vanilla

DRY: In another container toss the oats, chia and raisins.

WET: Mash and mix until obtaining a uniform (kinda) paste (If you can still differentiate between the banana and the spices there is still way to go)

DRY: Mix well the ingredients

*this is very important because after incorporating the WET it won't be as easy to mix (and you don't want a ground flax cluster for a cookie)

Incorporate the mixture by tossing the DRY into the WET and then mix until obtaining a (kinda) uniform mixture
Refrigerate the mixture for at least 15 minutes.

*THE OATS AND CHIA NEED TIME TO SUCK THE LIQUIDS

*If using an oven this would be a good time to preheat it at 250°C or about 480°F

******Remember I'm using a Countertop oven, they don't isolate the outside very well so if using a regular oven I would go with 230°C or 450°F.

Mix again, if the dough remains together as a single body but don't stick that much to the bowl you are good to go (see the picture).

Line a baking sheet with parchment paper, aluminum foil or a silicon mat.

*You can totally omit this step and just put them directly on a tray... but you might need this Instructable afterwars, I'm lazy, so lining.

Using a tablespoon (if you wet it, it will be easier to work) grab some of the mixture, and roll it in your hands until a ball is made (no one is judging so be kind with yourself if they aren't perfect), the put the ball on the tray. Repeat until you run out of mixture.

Put the tray inside the oven and bake for about 20 minutes flipping them halfway.***

*I would advise you to check the cookies, since every oven is different and mine isn't the best. You will start with a mushy texture, when the outside becomes hard that's the time you want to flip them (CAREFULLY, they kinda unstuck themselves when ready) under the cookie will be a little mushy, when that part becomes hard and toasted (NOT BURN) you can remove them from the oven and let them cool a little bit.

You can eat them as is, you can also put them on the fridge for at least 3 days (if they last that long in your fridge, mine haven't even when making 6 times the amount (if you have a cookie problem as well please don't use the flax, you can over do it kinda easily, which is why I went with chia) so I honestly don't know when they get bad.

As said in the beginning, you can swap the toppings, the spices, you can make them in a different shape, you can toss this into an oven safe glassware and bake it as cake, this is a very forgiving recipe.