Bananas are not one of my favorite foods. Not even close. I buy them for the sole purpose of making smoothies, and even then, they often turn brown before a bunch is eaten. Rather than toss the browned bananas, I like to use them for baking, where they can lend a bit of sweetness and additional flavor.
This is one of several recipes I use to preserve those browned bananas just a bit longer. These cookies are super delicious, and if it weren't for the loads of sugar they contain, they could be called healthy. But for now, let's forget about the labels, and instead focus on whipping up a batch of these simple treats in a bit of spare time. You will be glad you did. Trust me.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons coconut oil
- 1 large egg
- 1 ripe banana (brown is okay here)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup all-purpose flour
- 2 cups oatmeal
- 1 cup walnuts
1. In a small bowl, whisk together the flour, baking powder, salt and cinnamon.
2. Preheat an oven to 350 degrees Fahrenheit and prepare two large baking sheets.
3. In a large bowl or stand mixer, whip the sugars together with the butter. Add the egg and continue to mix until combined. Add the banana and continue to mix. Add the vanilla extract and mix.
4. Add in the flour mixture and stir until combined. Add the oats and walnuts and stir until mixed.
5. Using a spoon, drop tablespoon-sized balls of the dough onto the cookie sheets. Back for 12 to 15 minutes. Cool for 1 to 2 minutes on the cookie sheets before removing the cookies.
Makes 24 cookies.