Banana Oat Cookies

(from Jennerosity’s recipe box)

You can make this recipe with as little as 2 tablespoons of oil. But since the cookies aren’t very sweet, the added richness enhances the flavor and texture.

You may add cake flour to this recipe – just mix a small amount with the rolled oats until you achieve a drop cookie batter consistency. You can substitute all purpose flour, but the cookies will not be quite as tender.

VARIATION: BANANA-PEANUT OAT COOKIES:

Instead of the 1/4 cup of oil in Banana Oat Cookies, use 2 tablespoons of peanut oil plus 2 tablespoons of peanut butter. Toss the oil with the oats as directed above. Combine the peanut butter with the mashed or pureed bananas, and proceed with the recipe.

Source: Cooks.com

Categories: Banana, Cookies

Ingredients

  • Rolled oats - 2 1/2 cups
  • Salt - 1/2 tsp
  • Cinnamon - 1/2 to 1 tsp
  • Walnut or Vegetable Oil - 1/4 cup
  • Walnuts, Pecans, or Macadamia nuts - 3/4 cup chopped
  • Banana - 2 1/2 cups chopped, slightly packed

Directions

  1. Preheat oven to 400 F

  2. Combine rolled oats, salt, and cinnamon. Add oil and toss to coat. Set aside.

  3. Mash bananas with a fork or liquefy in a blender. Add nuts and bananas to the oat mixture and mix well.

  4. Using a 1/4 measuring cup, scoop 6 mounds of dough (slightly rounded) onto each of 2 unoiled cookie sheets.

  5. Flatten cookies to about 5 inches across with a fork or spatula.

  6. Bake on a high rack for 10 minutes. Remove from the oven and press each cookie flatter with a fork. Return cookies to the oven and bake another 8-10 minutes.

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