There are two types of people in this world: those who always have super ripe bananas in the freezer and those who do not. Which one are you? I am definitely a bananas in the freezer kind of gal. This is a great trait if you are one who likes to make banana bread. Well, I’ve discovered something I like even more than banana bread..drumroll please… BANANA BREAD COOKIES! Y’all, it’s the same delicious comforting taste of banana bread but like a quarter of the time in the oven, no slicing and dicing and fighting over who got the bigger piece out of the pan because it is banana bread in individual cookie forms.
While I would definitely not call this health food, I would say this is slightly healthier than your average cookie/average banana bread because it is made with coconut sugar instead of refined cane sugar. Coconut sugar has a lower glycemic index and gives you nutrients found in coconut palm which is why some people might consider this a slightly better option than your average cane sugar.
Let’s get to the more fun stuff though- these Oatmeal Banana Bread Cookies are fluffy yet moist, satisfying for a sweet tooth, a fun twist on regular ole banana bread, uses up the bananas you have laying around, and would be great at any holiday cookie swap.
I hope y’all enjoy and OMG one week until Christmas day!
Time: 20 minutes
Yield: 18 cookies
· 3 ripe bananas (could be yellow with brown spots or super brown and in your freezer for months)
· 1 cup coconut sugar
· 1 stick unsalted butter (room temperature)
· 2 eggs
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour
· 1 cup old fashioned oats
· 1 tsp cinnamon
· 1 tsp baking soda
· ¼ tsp salt
1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Beat together the butter and sugar for 30 seconds, then add in eggs, vanilla and bananas.
3. One cup at a time, mix in the flour and oats, then cinnamon, baking soda, and salt, until just combined. Don’t overmix or they will not be as fluffy as you’d like.
4. Drop a spoonful onto your lined baking sheet, about 2 inches apart. Don’t expect dough balls, batter will be wet and will just plop down on your sheet.
5. Bake for 12 minutes or until the edges begin to turn a light golden brown.
6. Cool on a cookie rack for 5 minutes and then enjoy!