The other day, I looked at my food shelf and noticed an extremely ripe banana I had completely forgotten about. Suddenly, I had the random urge to bake and searched for a recipe where I could use my ripe banana (ripe bananas are the
best for baking). First, I was inspired by
this pin of delicious Banana Oatmeal Breakfast Muffins. However, I realized my apartment doesn't have a muffin pan...so I decided to make cookies instead! This recipe is my own little creation, inspired by this
muffin recipe as well as this
cookie recipe. The cookies are thick and almost scone-like...so don't expect "normal" cookies to come out at the end :)
P.S. Clearly I have a thing for bananas, oatmeal, and chocolate chips...because my last (and only other)
cookbook post was for banana oatmeal chocolate chip pancakes.
Ingredients:
3/4 cup whole wheat or unbleached flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup quick-cooking oats (I used McCann's Irish Oatmeal)
1 very ripe banana, cut in 1-inch pieces and mashed
1 tsp. vanilla extract
1 large egg
4 heaping tablespoons of Trader Joe's "Vanana" yogurt
(you can substitute for plain vanilla too!)
2 tablespoons peanut butter
2 tablespoons honey
(you can add less or more based on how sweet you want the cookies to be)
1/3 cup semi-sweet chocolate chips
Directions:
Pre-heat oven to 400 degrees Fahrenheit, and set out a large cookie sheet covered in baking spray.
Mix all ingredients together, until the batter is well combined. Normally recipes tell you to mix certain things first, but I honestly just threw everything in the bowl and they turned out fine :)
Drop 2-3 inch wide spoonfuls of the batter on to the cookie sheets. Make sure the spoonfuls are about 2 centimeters thick.
Place the cookie sheet in the oven and then bake for about 13-16 minutes, depending on the desired crunchiness of the cookies. You'll know they are ready when the top of the cookies are firm, and nothing shows up on a fork if you pierce them.
Enjoy! These cookies are best when they are warm!
