Banana Oat Cookies

3 cups rolled oats (use gluten free if following a gluten free diet)
½ tsp. salt
½ – 1 tsp. cinnamon OR ¼ tsp. allspice
¼ cup walnut oil
¾ cup chopped pecan or walnuts
2 ¼ cups sliced bananas, lightly packed
1 eggs (optional)

 

Preheat oven to 400° F. Mix rolled oats, salt and cinnamon. Add oil and toss to coat. Set aside a few minutes.
Mash bananas with a fork or liquefy in a blender. Add nuts and bananas to the oat mixture and mix well.
Using a ¼ measuring cup, scoop 6 mounds of dough (slightly rounded) onto each of 2 unoiled cookie sheets.
Flatten cookies to about 5” across with a fork or spatula. Bake on a high rack for 10 minutes. Remove from the oven and press each cookie flatter with a fork. Return cookies to the oven and bake another 8-10 minutes.

VARIATION: Banana-Peanut Oat Cookies: Instead of the ¼ cup oil in Banana Oat Cookies, use 2 Tbsp. of peanut oil plus 2 Tbsp. of peanut butter. Toss the oil with the oats as directed above. Combine the peanut butter with the mashed banana and proceed with the recipe.

One response to “Banana Oat Cookies

  1. I’m trying this one this weekend, Carrie! It’s so hard to find Nate lunch treats that are school friendly that he’ll eat.

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