I posted on Instagram a photo of some banana oatmeal cookies I baked and a few people asked for the recipe, so here it is. This has been a family favorite for years! Originally, I read a number of various cookie recipes and then adapted them to come up with one that works for us. It has become one of our go-to recipes for fall (or anytime we have an abundance of over ripe bananas.) Enjoy!

Ingredients

• 1 and 1/2 cup wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 and 3/4 cups quick cooking oats
• 1/3 cup oil
• 1/3 cup non fat vanilla yogurt
• a little less than 1/2 cup cane sugar*
• a little less than 1/2 cup brown sugar
• 1 egg
• 1 cup mashed bananas
• a handful or two of chocolate chips (We prefer chocolate to raisins. 😉 )

Directions

1. Preheat oven to 400 degrees.
2. Mix dry ingredients in a bowl.
3. In a separate bowl, cream together the butter and sugar.
4. Add egg, yogurt and banana. Mix well.
5. Add dry ingredients. Mix well.
6. Drop using a cookie scoop (or teaspoon) onto ungreased cookie sheet.**
7. Bake for 10-12 minutes or until edges turn lightly brown.
8. Cool on wire rack. This recipe makes about 3 dozen cookies.

* I have also used coconut sugar for a healthier version, but it is less sweet.

** I love these MIU silicone parchment sheets when baking. Cleanup is super easy and the patterns help the boys know exactly where to place the cookie dough.

Here is the final product…and they didn’t last long. (Which was good for me since they kept calling my name every time I walked in the kitchen. 😉

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