BANANA OATMEAL COOKIES I
These are the best cookies (beside chocolate chip) that you will ever eat!
Provided by Jenny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
- Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 10.6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 2.8 g, Sodium 147.7 mg, Sugar 14.2 g
BANANA OATMEAL COOKIES
Banana Oatmeal Cookies
Provided by The Rachael Ray Staff
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F
- In a food processor, process oats until coarsely ground
- In a medium mixing bowl, mash bananas with a fork until smooth
- Mix in ground oats
- Using a small portion scoop, scoop out banana oatmeal cookies onto a parchment-lined baking shee
- Bake for 15 minutes or until light brown on the bottom
- Cool completely before eating
BANANA OATMEAL COOKIES
Looking for another way to use overripe bananas (besides bread)? These Banana Oatmeal Cookies only have five ingredients and can be ready in less than 30 minutes. Check it out!
Provided by Food Hero
Categories Desserts
Time 25m
Yield 7 servings
Number Of Ingredients 5
Steps:
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a medium bowl, mash bananas with a fork until mostly smooth.
- Add oats, cinnamon, vanilla and raisins. Mix well.
- Drop spoonfuls of dough onto lightly sprayed or oiled baking sheet. Flatten with the back of a spoon or bottom of a drinking glass.
- Bake 10 to 15 minutes. Remove from oven and let cool before serving.
Nutrition Facts : ServingSize 2 cookies (58 grams), Calories 120 calories, Fat 1 gram, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Fiber 2 grams, Protein 3 grams, Carbohydrate 25 grams
BANANA OATMEAL COOKIE
This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Provided by blairbunny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, baking soda, salt, nutmeg and cinnamon.
- Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
- Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 21.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 127 mg, Sugar 9.7 g
HEALTHY OATMEAL BANANA COOKIES
Try these totally guilt-free, healthy cookies with only 5 ingredients... bananas, oatmeal, chocolate chips, and vanilla. This is a softer cookie, so it would make a great breakfast with an ice cold glass of milk!
Provided by Simply Fresh Cooking
Categories Drop Cookies
Time 25m
Yield 24 Cookies, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, mash bananas with a fork until no longer lumpy. If bananas aren't very ripe, a hand mixer may be used. Stir in oil, oats, chocolate chips, and vanilla.
- Lightly grease a cookie sheet.
- For each cookie, spoon about 2 tablespoons of cookie mixture (or more depending on how big you want the cookie) onto the cookie sheet. Bake for 15-20 minutes.
- **IF batter seems a little dry, add a little milk to moisten.
- Variations: Instead of chocolate chips add raisins or craisins. Chopped walnuts are great in these cookies. Or, try coconut oil instead of canola oil.
Nutrition Facts : Calories 331, Fat 18.2, SaturatedFat 3.7, Sodium 3.8, Carbohydrate 40.8, Fiber 5.1, Sugar 15.2, Protein 4.8
BANANA BISCUITS
Make and share this Banana Biscuits recipe from Food.com.
Provided by dayzeee
Categories Breads
Time 25m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine egg, ripe banana, sugar, softened butter or margarine, banana extract in a mixing bowl; mix well. Stir in enough flour to make a soft dough. Turn out onto a floured surface; knead lightly a few times. Gently pat dough out and cut out with a biscuit cutter. Place on an ungreased baking sheet and bake at 350 degrees about 15 min-18 minutes.
THIN & CRISPY BANANA OATMEAL COOKIES
If you can imagine a cross between oatmeal cookies and banana bread, this is it.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 45 cookies
Number Of Ingredients 12
Steps:
- Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
- Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 5g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 8g, Fiber 1g, Sodium 83mg, Cholesterol 15mg
BANANA BREAKFAST COOKIES
Banana Breakfast Cookies make a wholesome, yummy breakfast on-the-go. This banana recipe is naturally sweetened, gluten-free, and perfect for using up ripe bananas!
Provided by Samantha Skaggs
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.
Nutrition Facts : Calories 174 kcal, Carbohydrate 19 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Sodium 193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
2 INGREDIENT BANANA OATMEAL COOKIES
Bananas and quick oats are all you need to make these soft, sweet breakfast cookies.
Provided by Kirbie
Categories Breakfast
Time 25m
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
- In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.
- Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
- Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.
Nutrition Facts : ServingSize 1 cookie, Calories 52 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 2 g
BANANA OAT BREAKFAST COOKIES
Steps:
- Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 ingredients; gradually beat into wet mixture. Stir in dried cranberries., Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness., Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.
BANANA OATMEAL COOKIES
Enjoy the taste of rich and creamy bananas in your next batch of cookies! This recipe for easy banana oatmeal cookies has some of our favorite ingredients from classic banana recipes like raisins and walnuts, but we also added heart-healthy old-fashioned oats to give them an irresistible soft and chewy texture. These delightful banana oatmeal cookies only take about 40 minutes to make the whole batch, no rolling or shaping required. Scoop a little vanilla ice cream over these banana cookies for a sweet and crunchy decadent dessert the whole family will enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix oats, raisins, walnuts and salt. In medium bowl, mix bananas, oil and vanilla. Add banana mixture to dry ingredients, stirring until blended. Let stand 15 minutes.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls.
- Bake 15 minutes or until lightly golden. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg
BANANA AND OAT COOKIES
Banana Oatmeal Cookies are naturally sweetened and easy to prepare. With only two base ingredients and a variety of ways to customise, you can make a version to suit every family member!
Provided by Amy Whiteford
Categories Snack / Breakfast
Time 25m
Number Of Ingredients 2
Steps:
- Pre heat oven to 180C / 350F / Gas Mark 4 and line a baking tray/sheet with baking/parchment paper
- In a large mixing bowl mash the bananas really well, until smooth. Add the oats and mix until fully combined.
- Add in any additions to suit taste *NOTE 4
- Form tablespoon sized cookies and place on prepared baking tray. (make sure to form cookie shapes and not balls as these will not spread into shape like normal cookies)
- Bake for approx 15 mins, or until cookies are golden and set.
- Allow to cool before eating.
Nutrition Facts : Calories 55 kcal, Carbohydrate 11 g, Protein 1 g, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BANANA OATMEAL COOKIES
To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. -Jaqueline Wilson, Armstrong Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA OAT COOKIES
Five ingredients is all it takes to make these irresistible oaty cookies, studded with chocolate chips
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 20 small cookies
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a large baking tray with non-stick parchment paper or a silicone baking mat. In a large bowl mash the bananas until smooth. Mix in the rest of the ingredients and stir until they are all combined. Leave to sit for 10 mins - this is to let it soak into the oats.
- Roll 1 tbsp of the mix into a ball in floured hands and place on the baking tray, pressing down slightly so they are around 1cm thick. Repeat with the rest of the mix, spacing them 1-2cm apart. You will make about 20 cookies.
- Bake for 12-15 mins until golden brown. Transfer to a rack until cooled.
Nutrition Facts : Calories 95 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.69 milligram of sodium
2-INGREDIENT BANANA OATMEAL COOKIES
This easy 2-Ingredient Banana Cookie recipe with oatmeal is perfect as a quick on-the-go healthy breakfast or healthy snack for kids.
Provided by Carine
Categories Breakfast
Time 30m
Number Of Ingredients 2
Steps:
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- Peel, mash the bananas with a fork or potato masher into a liquid puree. If too many lumps, the cookies end up dry, so mash it very well.
- Measure 1/3 cup not less or more to avoid dry cookies. Place te mashed banana in a mixing bowl
- Stir in the quick-cooking oats (not rolled oats!) and stir until they form a sticky thick cookie batter. If too wet, add more quick oats. If too dry, add more mashed banana.
- Scoop one tablespoon of batter, slightly grease your hands with coconut oil, and roll into a ball.
- Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 5-6 cookies. Leave half a thumb of space between each cookie - they won't expand in the oven.
- Bake for 15-18 minutes or until golden brown on sides and top. The longer you bake the cookies, the crispier they are on the edges, but the center should stay soft and moist.
- Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.
Nutrition Facts : ServingSize 1 cookie, Calories 32 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
OAT AND BANANA BARS
Oaty banana bars, great for kids or as a low calorie snack.
Provided by recipe_fairy
Time 25m
Yield Makes Bars
Number Of Ingredients 0
Steps:
- Preheat the oven to gas 5 and line or grease a baking tray.
- Mash the bananas and put into a mixing bowl.
- Add the oats, spice, sweetner and combine.
- Spread the oat mix onto the baking tray evenly and bake in the oven for 20 minutes, until golden.
- Leave to cool for at least 5 minutes before you cut into bars.
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