Microwave Banana Bread Cookies

Vegan, gluten-free, sugar-free dessert/snack

When I'm at school, I don't have access to a complete kitchen. That being said, I get pretty creative with what I make in the microwave. I was craving cookies the other day and had some over-ripe bananas, so I came up with this recipe. They don't get golden brown, but they satisfy my sweet tooth when I need a little something extra.

The best thing about these cookies is that they're made with pantry staples that even a college student like me keeps on hand. They only take a total of 5 minutes to prep and cook and clean up is a breeze since you only dirty one bowl, plate, and fork.

Now for the recipe!

Microwave Banana Bread Cookies

13 servings

Ingredients:

2 large over-ripe bananas

1 tsp vanilla extract

1 egg white

1 tbsp unsweetened almond milk

1 cup quick oats

1/2-1 tsp cinnamon

1/2 tsp baking powder

raisins or chocolate chips for topping (optional)

Directions:

1. In a large bowl, mash up the two bananas. Add in the vanilla extract, egg white, almond milk, oats, cinnamon, and baking powder and mix until well combined.

2. On a large plate, scoop one tablespoon sized cookies onto plate and press flat. I fit around six cookies at a time on the plate. Add a few raisins or chocolate chips on top and place the plate in the microwave.

3. Cookie the cookies for one to two minutes in the microwave. Depending on how powerful your microwave, you might need to cook slightly longer, until you can lift them from the plate after they come out of the microwave. Allow them to cool slightly and enjoy! Store the leftover cookies in the fridge in an air tight container for up to 5 days.