May 12, 2011

brown sugar banana oat cookies



These flourless, eggless, and dairy-free little beauties are moist and chewy, chocked full of oats, infused with banana-y goodness, and lightly sweetened with rich, dark Muscovado sugar. They're pantry cookies, too, which are my favorite kind -- created on-the-fly from ingredients I already had on hand: an overripe banana from the freezer, oats, almond butter, and brown sugar from the pantry, cinnamon and vanilla from the spice rack.


I was initially planning to make banana oat cookies without any added sugar; I think the banana would have provided enough sweetness for my taste. But these were destined for an office bake sale, so I thought it best to throw in some brown sugar for the sake of taste, texture, and not having to whip up a second batch if the first one didn't turn out bake-sale ready. I also thought the words 'brown sugar' in the title might increase sales :)

Even with the brown sugar I'm fairly certain these were the least sweet of the treats on offer. At the last bake sale someone contributed Double Stuf Oreo-stuffed chocolate chips cookies. The name basically says it all: an ungodly amount of tubular premade chocolate chip cookie dough molded around a Double Stuf Oreo and baked. {Anyone else thinking this might be the perfect dessert counterpart to the KFC Double-Down?} Not that there's anything wrong with that....just not quite up my food alley.

Okay, enough bake sale and KFC bashing for one post.  I like these cookies; they resemble little bites of banana bread. And as with those raw cacao truffles I made recently, I'm going out on a limb to say these little guys are nutritious enough to eat for breakfast -- or at the very least for a mid-morning snack you can feel really good about.




brown sugar banana oat cookies
Makes about fourteen 1-1/2 inch cookies

  • 1 ripe banana, mashed
  • 1 cup unsalted almond butter {if using salted just leave out the salt listed below}
  • 1/4 cup packed dark brown sugar (I used Muscovado)
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup rolled oats
Heat oven to 350 F.

Beat together the banana, almond butter, brown sugar, and salt (if using) in a large bowl until smooth. Stir in the cinnamon and vanilla, then mix in the oats.

Spoon dough onto a parchment-lined baking sheet, spaced about 2 inches apart. Bake until the cookies are golden brown on their bottoms, 14 to 16 minutes.

8 comments:

  1. Delicious cookies! I miss having bananas. After the last cyclone the prices have been so ridiculously high here in Sydney. I'll have to wait until they come down to make these!

    ReplyDelete
  2. I would take one of these cookies over the chocolate chip concoction you mentioned any day!

    ReplyDelete
  3. Maria - sorry to hear about that! Hope the prices come down soon.

    ReplyDelete
  4. There is never enough KFC bashing for me! That Oreo you described was frightening. Sounds like it should be at the state fair along with a fried Twinkie. Yours are respectable. Love the addition of almond butter!

    ReplyDelete
  5. thanks, Lentil! Now that you mention fried Twinkies -- that Oreo-stuffed cookie just needs to be deep fried, then it's totally state-fair ready! I'm scared.

    ReplyDelete
  6. good for you, offering these terrific cookies (and vegan to boot WOW) at the office bake sale. you know you are preachin' to the choir with the KFC/Double Stuf/Twinkie bash Here in the South they'll deep-fry Anything.

    ReplyDelete
  7. Nancy - thanks! I'm not sure how well they sold, they probably looked too 'wholesome' for many. But I loved 'em!

    ReplyDelete