I just wasn't feeling banana bread. But the 6 dark bananas on the counter were begging to be used. So, I made two batches of oatmeal cookies. These cookies are great for several reasons: 1 - there is no egg in the batter, so you can feel free to eat the dough (although you need to let it sit for a while so that the oats have a chance to absorb some moisture), 2 - they don't have any added sugar... just the sugar in the bananas! 3 - they smell awesome while they're baking!!
We couldn't reach a consensus on what version to make so I made both the chocolate chip and the peanut butter versions. They turned out to be very moist cakey-cookies... mmmmmm.
Chocolate Chip Banana Cookies
3 bananas
2 cups oats
1 tsp vanilla
1 tsp baking powder
1/3 cup oil (I used 1/3 cup applesauce instead of the oil)
Chocolate Chip Banana Cookies
3 bananas
2 cups oats
1 tsp vanilla
1 tsp baking powder
1/3 cup oil (I used 1/3 cup applesauce instead of the oil)
chocolate chips (I used about 3/4 cup)
Banana Peanut Butter Cookies
3 bananas
2 cups oats
1 tsp vanilla
1 tsp baking powder
1/3 cup peanut butter
Mix ingredients; form into cookies. These cookies will not flatten or spread when baking so you need to make them "cookie shaped" when you put them on the pan. I made dough balls and then flattened them between my palms to make cookie patties.
Bake at 375 for 20 minutes.
3 bananas
2 cups oats
1 tsp vanilla
1 tsp baking powder
1/3 cup peanut butter
Mix ingredients; form into cookies. These cookies will not flatten or spread when baking so you need to make them "cookie shaped" when you put them on the pan. I made dough balls and then flattened them between my palms to make cookie patties.
Bake at 375 for 20 minutes.
Fully cool on a cooling rack before storing as the cookies are very moist.
Conclusion - my sister can leave bananas to spoil on my counter any time!
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