banana oatmeal cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 98.2
- Total Fat: 2.7 g
- Cholesterol: 2.2 mg
- Sodium: 52.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.3 g
View full nutritional breakdown of banana oatmeal cookies calories by ingredient
Introduction
Easy banana oatmeal cookies - can be made using egg replacer for anyone with an allergy. Easy banana oatmeal cookies - can be made using egg replacer for anyone with an allergy.Number of Servings: 30
Ingredients
-
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 banana, very ripe
1 egg (I use egg replacer)
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups oatmeal (old-fashioned or quick)
4 tbsp coconut, preferably unsweetened
1/2 cup chocolate chips
Tips
I did not add an egg - I used egg replacer as my daughter has an egg allergy. The nutrition information reflects no egg added.
* You can also add all ingredients together if you have a stand mixer.
Directions
Preheat oven to 350°F
Melt butter in a small dish in microwave, 10 seconds at a time.
Transfer to mixing bowl (or Stand mixer).
With an electric mixer, thoroughly mix in sugars, banana, egg (or replacer) and vanilla.
Mix together flour, baking powder, baking soda, cinnamon, salt.
Mix in to the banana mixture.
Mix in oatmeal and coconut.
Drop dough by tablespoons onto a baking sheet lined with parchment.
Bake for 11-14 minutes until set and golden.
10
Cool 5 minutes and remove from tray right away to a cooling rack.
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user SPENELLI19.
Melt butter in a small dish in microwave, 10 seconds at a time.
Transfer to mixing bowl (or Stand mixer).
With an electric mixer, thoroughly mix in sugars, banana, egg (or replacer) and vanilla.
Mix together flour, baking powder, baking soda, cinnamon, salt.
Mix in to the banana mixture.
Mix in oatmeal and coconut.
Drop dough by tablespoons onto a baking sheet lined with parchment.
Bake for 11-14 minutes until set and golden.
10
Cool 5 minutes and remove from tray right away to a cooling rack.
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user SPENELLI19.