These banana oat cookies are pretty flexible. You can add anything you want on it. If you want to add other fruits, then you can. If you want it to be a little chocolaty, you can add chocolate chips. And since my family and I are addicted to nuts, I couldn’t help but out some walnuts on it. Regardless, the base of this is already established; and that’s what made it really good. The other ingredients you’re going to add are just the bonuses. This is already a sure winner!
Check out what our friends over at Cookies And Cups have to say about this recipe:
“The cookies will stay soft, and actually get softer a day after you make them. I actually prefer them crispy on the edges, so don’t be afraid to let them get nice and golden!”
Thank you very much for that little tip! It’s the same with my family- while we love our cookies moist and chewy, we also love its edges a bit crispy. That just balances with the gooey center.
As a mother, you wouldn’t feel guilty allowing your children to have a piece or two of this recipe. They will surely enjoy this too!
Ingredients
- 3 ripe Dole bananas, mashed
- ⅓ cup LouAna coconut oil, in its liquid state
- 2 cups Bob’s Red Mill old-fashioned oats
- 1 teaspoon McCormick vanilla
- ½ teaspoon kosher salt
- 1 cup coarsely chopped Ocean Spray craisins
- ½ cup Great Value shredded coconut
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine all the ingredients evenly. Using a medium (2 tablespoon) cookie scoop drop the mixture onto the prepared baking sheet. Flatten the cookies out if you prefer a flatter cookie. The shape of the mixture won’t change as they are baked.
- Bake for 17-20 minutes until lightly golden.
- Transfer to a wire rack to cool completely.
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Quick Tip: You can omit the coconut.
Thanks again to Cookies And Cups for this amazing recipe.
