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
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
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Preheat oven to 400 F
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Combine rolled oats, salt, and cinnamon. Add oil and toss to coat. Set aside.
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Mash bananas with a fork or liquefy in a blender. Add nuts and bananas to the oat mixture and mix well.
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Using a 1/4 measuring cup, scoop 6 mounds of dough (slightly rounded) onto each of 2 unoiled cookie sheets.
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Flatten cookies to about 5 inches across with a fork or spatula.
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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.