Oatmeal Banana Cookies

Liz found a recipe for these very easy and very good for you oatmeal cookies.  I have no idea where it originated, it's probably making the rounds on the internet/Facebook/Pinterest.  We going to lay claim to this version.  Liz made them with our son, Nate. The only credit I can take is for the photos!  These are less than 10 ingredients, you can probably make them with less, but they are easy and all that's required is to stir everything together, scoop and bake.  Next time we make them we'll probably make them as bar cookies, cutting them into squares or "granola bar-size" after they cool.

Oatmeal and Banana Cookie Ingredients:

  • 3 Very Ripe Bananas - mashed
  • 1/3 Cup Unsweetened Applesauce (or use an individual container size, approximately 1/4 cup)
  • 2 Cups Rolled Oats - Quick Cook is fine but not Instant Oats
  • 1/4 Cup Milk - we used skim milk
  • 1/2 Cup Craisins or Raisins
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1/2 Cup Nuts - Chopped (we used cashews, but almonds, walnuts or pecans would be awesome!)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Prepare a sheet tray or cookie sheet - line with parchment, foil or a Silpat. Set aside until ready to use.
  2. In a mixing bowl, mash the bananas. 
  3. Add in the oats, milk, craisins/raisins, vanilla extract, cinnamon and nuts.  Stir the ingredients together.
  4. Use a cookie scoop and scoop out the mixture and place onto the prepared baking sheet.
  5. Bake in the preheated oven for 15-20 minutes until the cookies set and the oats begin to take on a hint of golden brown.
  6. Cool before serving.  Refirgerate and store in a tightly covered container.  Makes 1 dozen to 15 cookies, depending on size of cookie scoop. 

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