Easy Banana Oatmeal Cookies [RECIPE]
Good Morning Everyone!
This holiday season I have found myself fighting the uphill battle of all things sugary and carb-laden. That’s not to say I don’t enjoy them, because Lord knows I do. But the first week of December I decided to try a raw Vegan diet. If you’re unfamiliar with this movement, in a nutshell, it’s basically: no meat, dairy, seafood, or cooked products of any kind. In short, you live off anything that comes from a plant, but is not cooked, for one week. I made it two days and wanted to cry. It wasn’t pretty. So here I was with a mountain of bananas. As much as my family and I love eating bananas as a snack, we still had leftovers that had to be frozen! To break the crazy diet I wanted to treat myself to a cup of hot tea and a delicious nibble. Insert these cookies here.
These cookies are refreshingly delicious. With two, perfectly ripe mashed bananas they permeated the entire cookie and made it taste like warm banana oatmeal with every bite. The hint of cinnamon and nutmeg made it taste even more like the holidays and they quickly became an addicting treat in the household. Now I did need to modify the cooking instructions from the original recipe, but thankfully after fiddling with the time and temperature I have it down perfectly. Enjoy this delicious little nibble everyone and keep on cooking! 🙂
Banana Oatmeal Cookies
Yield: 2 dozen
- 1 1/2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 2 mashed bananas
- 1 3/4 cups quick cooking oats
- 1/2 cup chopped nuts
- Preheat the oven to 350 degrees (F).
- 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 350 degrees (F) for 10 minutes or until the edges turn lightly brown. Cook on a wire rack and store in an airtight container.