Have no fear of perfection; you’ll never reach it.” Salvador DalíIn a world of imperfections, it can be hard to acknowledge those things that maybe we aren’t the most proud of. We often tend to think those things that are less-than-ideal make us somehow less as humans, or that challenges are a sign that we just don’t have it ‘all together’. Well I for one have never had it all together (newsflash!), and I surmise not a one of you reading this has ever felt that way either. Sure there are times when we may feel just a little more on top of things, more on our game. But even in those moments, we are likely still aware of what can still be done even better, what can shine a little more. After all, improvement is always possible. But is it always necessary? That’s a good thought.
This recipe comes to you from the sunlit corners of my imperfect Saturday morning kitchen, on a long weekend where I planned to do zero work and take some time to enjoy my little imperfect corner of this gloriously imperfect world. After months of coming to and fro (I am after all involved in growing a small business), the fridge was looking a little tattered – brimming with the clatter of open jars, leftover containers, and the usual weekly produce that needed saving. We all know those well intentioned purchases of fruits and veggies on Sundays …..before the week unfolds and it’s hard to believe it’s Friday already. Those Fridays when we drop our loaded work bags and look around bewildered. Where did the week, and all those meals we planned, go?
These cookies beg for super ripe bananas – like those ones you bought that ripened too quick and just didn’t end up in those green smoothies you planned. They are dead easy, are oil and flour free, and take care of your quick energy needs. Plus, they are perfect for when breakfast needs to be now. Dreadfully brown bananas are also perfect in banana bread like this one. You can also save them by peeling and freezing for future use in smoothies. Or, you can throw those too-ripe bananas in the fridge, still unpeeled, and wait until you have 20 minutes to whip up to these delicious little bites.
First shared a few years ago from Hawaii, these babies are the best tasting reason to never waste another brown banana (ever). With ingredients you can count on one hand, I’m pretty sure any one reading this will be able to make them with staples already handy in a whole foods pantry. They’re turbo healthy with hemp hearts, oats, and bananas – and they encourage the use of less-than-perfect produce too, which right about now just seems worth celebrating. I don’t know about you, but I think it’s high time we used our imperfections as a reason to rejoice. Life would be pretty darned dull without them after all. You know, those little nuances and vulnerabilities that make you love someone just a little bit more? Or those marks on a handmade bowl that make you think of the person that made them. Those imperfect things people do in the moment that later make you laugh until your sides hurt. Eat them, use them, love them, embrace them. No matter how hard we work, flaws are a part of who we are, and a part of life. Let’s celebrate the things that make us imperfectly different. And eat an imperfectly perfect cookie now and then too. xo
Vegan Banana-Oat Cookies with Chocolate + Hemp:
4 ripe bananas, peeled
2 cups quick oats
1.5-2 cups chocolate chips
1 cup hemp seeds
1/4 cup peanut butter (or any nut butter)
pinch cinnamon & salt
Heat the oven to 350 degrees and lightly oil a flat baking tray. In a bowl, mush up the peeled bananas to a very mashed consistency with a fork, and then add the oats. Mix well with your hands. Add the hemp, peanut butter, chocolate chips, cinnamon and salt and mix well with your hands again until well incorporated.
Shape the cookies into small rounds, about 2 inches in diameter. Repeat until done – you should have about 20-24 little cookies. Bake at 350 degrees for 15 minutes – until just browned on the bottom.
Allow to cool and enjoy! Store in a sealed container for a few days, or until gone. Feel free to halve the recipe too, depending on how many bananas you have on your hands.