Oh She Shines 10 Greatest Vegan Cookie Recipes!

These Banana Oatmeal Cookies are hands down the best banana flavored cookie I have ever had. Not only are they really are moist and simmer for days, they are unmistakably banana-y.

Banana Oatmeal Cookies

Banana can be one of those flavors that may get lost when you bake with this. It can be really subtle taste. It always bums me out once that happens, cause I LOVE the taste of banana. And thus does the hubs.

When great brewed banana treats come together, we move a little mad for them.

These cookies make the listing of banana items to go mad for. Without a doubt.

Banana Oatmeal Cookies

And they are so moistthey almost melt in your mouth. In addition, using both banana and oats inside them, they're basically healthy, right? And ideal for breakfast!

Making them is just as simple as eating them.

You begin with mixing all those lovely components together.

Banana Oatmeal Cookies

I have to warn you. The odor of the mixture -- using all the banana -- is intoxicating. The hubs was at the kitchen creating the dough with me (we left a deal that included him with me) and we had to work hard not to put our faces, or a straw, straight in to it.

Then you add all the dry ingredients (which usually means you only use one bowl yay!) And mix it all together!

To bake themspoon about a tablespoon of bread and create a thick disc, instead of a ball. They spread somewhat after baking, so don't put them too close together. Bake them for approximately 10-12 minutes to get a fine, moist cookie. So yummy!

Banana Oatmeal Cookies

One other thing I love about this recipe is really where it came out.

My grandmother (my dad's mother ) passed away in 2008. Once I started baking a lot a few years ago, my uncle gave me cookbook he'd had didn't use. I have had it on my list to produce several her desserts since.

It was my response a custom for my grandma to make them every Christmas! She gave everyone a large tin of them, which had been quite an effort with 6 sons.

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Banana Oatmeal Cookies

I now know just how much of a feat it was! My goodness. She made them using a traditional gaufrette iron that goes over an open fire. My father and I had them around the stove. They cook very fast and you need to be precise. Too long and they kind of disintegrated into iron. Overly long and they burned into the iron and we all had to wash it out.

My dad was massaging the batter and removing the cookies, I was working the iron, the hubs was time things. It took many tries to get it right, but they had been so great! I've tried to make them again on my own and it works. I'd really like to share the recipe, however, the dang irons are all so hard to find. And expensive. At some point, I'd love to just earn a cookie cutter with the identical gaufrette taste.

Banana Oatmeal Cookies

For now though, I am sharing these cookies. I don't think I ever had them made thembut they are from her novel.

It is such an enjoyable recipe book to check through, too. There are so many handwritten pages, clippings and paper recipes that were taped into the publication. I love the way they used to compose recipes from the paper -- they had the man who submitted it is title and adorable little tales. It is so fun to read ! What a different time in the world!

Banana Oatmeal Cookies

Anyways, I don't know where this recipe came from. The paper looks like it was on a flier out of their square dance band or something (they have been big to square dancing). It's undoubtedly from West Virginia, in which they dwelt.



In any event, I'm so happy to finally share a recipe from her novel with you! I made a few changes to make them thicker and more puffier and they are delicious. There will be more to come from her recipe book, but for now like the banana.

Banana Oatmeal Cookies



Return: 34-36 COOKIES


INGREDIENTS:



1 cup brown sugarpacked

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 cup mashed bananas

1 1/2 cups all purpose flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 teaspoon ground cloves

2 tsp cornstarch



DIRECTIONS:

1.

2. Add flour, cinnamon, baking soda, cloves and cornstarch and blend until combined.

3. Stir in yogurt.

4. Preheat oven to 350 degrees.

5. Flatten dough a little bitinto thick disks. They'll spread a bit when boiled.

6.

7. Remove from oven and cool on cookie sheet for 3-4 minutes, then proceed to cooling rack to complete cooling.

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