When I first encountered this recipe, I wasn’t sure of how I felt about bananas in my cookies. In my head, bananas only belonged in muffin and bread recipes, but I am happy to have been proved wrong. These cookies are awesome and versatile, great for snacks or even as a breakfast. Scroll down for more pictures, hope you enjoy!
Banana Oatmeal Nut Cookies
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons coconut oil, room temperature (you can use butter, but the coconut oil keeps them moist)
- ½ cup sugar
- ½ cup unpacked brown sugar
- 1 large egg
- ¼ cup mashed ripe banana (approx. 1 banana)
- ½ teaspoon vanilla extract
- 2 cups quick oats
- ⅓ cup chopped pecans
- ⅓ cup shredded sweetened coconut
- Note: you can also add up to ⅓ cup of any of your other favourite ingredients (i.e. chocolate chips, butterscotch chips, dried cranberries, etc.)
Preheat oven to 350oF and line two baking sheets with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg well.
In a large bowl, cream together coconut oil and sugars on medium speed. Add egg, then banana and vanilla. Using a wooden spoon or spatula, stir flour mixture and oats into dough until just combined (make sure there aren’t any flour streaks). Stir in pecans and coconut (and anything else you’re adding).
Drop tablespoons of dough onto baking sheets and bake for 10-12 minutes. Let cook on sheet for 3-4 minutes, then transfer to wire rack to cool completely. Store in airtight container.
Inspired by: Skinny Taste