Banana Oatmeal Cookies

This is hands down my favorite cookie. I have no idea why it isn’t more popular than the traditional oatmeal cookie. I like my cookies almost cake-like, but these can also be made to have that traditional crunch. The original recipe is from “The New American Plate” by the American Institute for Cancer Research, and they compare this cookie’s “healthfulness” to “plain oatcakes” but “a lot tastier”. You may be tempted to sub the dark brown sugar for the more common light brown sugar, but trust me it’s worth the purchase. The original recipe says you should get 24 cookies out of this, but I rarely manage to get more than 12. 

INGREDIENTS makes 12 – 24 cookies

3/4 cup whole-wheat flour

1/4 tsp salt

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground allspice

1 cup quick-cooking rolled oats

1/3 cup raisins

1/4 cup chopped walnuts or pecans

1 large egg white

3 Tbs canola or vegetable oil (+ some to grease baking sheet or use a canola oil spray for the baking sheet)

1/3 cup packed dark brown sugar

1 small banana

1 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees and coat a nonstick baking sheet with a little canola oil or some canola oil spray. Set aside.

• 3/4 cup whole-wheat flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground allspice
• 1 cup quick-cooking rolled oats
• 1/3 cup raisins
• 1/4 cup chopped walnuts or pecans

2. In a large bowl mix together the flour, salt, baking soda, cinnamon and allspice. Mix in the oats, raisins, and walnuts or pecans.

• 1 large egg white
• 3 Tbs canola or vegetable oil (+ some to grease baking sheet or use a canola oil spray for the baking sheet)
• 1/3 cup packed dark brown sugar
• 1 small banana
• 1 tsp vanilla extract

3. For cake-like soft cookies: Using a fork, blend the egg white with the oil and sugar until smooth. In a separate bowl, use the fork to mash the banana. Combined the banana with the egg white mixture and add the vanilla extract. Mix well. Stir the banana mixture into the dry ingredients until well combined.

For traditional crunchy cookies: In a blender, on medium speed, blend the egg white with the oil and sugar until smooth. Cut the banana into chunks and add to the blended mixture. Add the vanilla extract. Blend until the banana is completely pureed. Stir the banana mixture into the dry ingredients until well combined.

4. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 inch apart, to make 12 – 24 cookies (if cake-like closer to 12, if crunchy closer to 24). Flatten the cookies slightly with wet fingers or the back of a wet spoon.

5. Bake the cookies for 15 – 18 min, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 3 – 5 min, then remove the cookies from the baking sheet and continue cooling them on the rack.