Banana Everything Cookies

Quarantine Modifications: - No flour -> Use blender to create flour out of oatmeal. Add shredded coconut in a pinch if your dough is too wet; let the dough hydrate in the fridge for 10 minutes. - No walnuts/chips -> Use another unsalted nut, chop up a nut based snack bar (ie, Kind) or something entirely different (ie, pretzels or raisins) - No bananas -> Use applesauce or a peeled, cooked, and mashed potato. - No vanilla/cinnamon -> Leave it out or use a similar spice (ie, marsala, nutmeg)

Very yummy! Used coconut oil instead of canola and only 1/2 cup of sugar. I also chopped up some dark chocolate instead of using chocolate chips and it still turned out great!

Got just 1 old, ripe banana on the counter? Here's the recipe you're looking for. And there's a bonus: it uses only 1 bowl! Delicious and quick.

Jocelyn, it is a tad unfair to call a recipe that you substantially change the ingredients to “overrated”. I have never understood why cooks do this. Changing key ingredients make this YOUR recipe - therefore your recipe is overrated.

Made this recipe this summer, I substituted all the canola oil for applesauce and it was delicious. I don't know what they taste like without the oil, but they were slightly cakey and incredibly yum without it.

Delicious cookies! I made them exactly according to the recipe, and they turned out great -- dense and packed with goodies, texture similar to a soft granola bar. For the second time around, I tried adding one egg to make the texture a bit more like a traditional cookie. It worked, giving me a batch of fluffier, cakier cookies. I liked them both ways! Versatile recipe that you can easily tweak to your liking

These cookies are wonderfully addictive! I used white whole wheat flour instead of all-purpose, 2 bananas, 1/2 cup brown sugar. So delicious!!! Thank for sharing this recipe!

As good as a "healthy" oatmeal cookie can get! I added the walnuts & chocolate chip along with one egg and subbed APF with whole wheat flour (left out the extra 2 tbsp because whole wheat is more absorbent). Didn't have canola oil, so I used 2 tbsp butter and 3 tbsp coconut oil. A super flexible recipe with a nice chewy texture! Also, letting the batter sit for 25 minutes will help it become chewier since the oats get to hydrate somewhat ( tip from pastry chef Stella Parks!).

These have become a quarantine staple in my Seattle household. I've made it 3x in two weeks. Like it best with brown sugar substituted for white (chewier, deeper flavor). It's been a little wee chocolate hug during this bananas pandemic. Recommend.

these are the best thing when ur high hehe

I followed a few changes that were recommended by others and these came out pretty good! I used peanut butter in place of canola oil for a little more flavor, and brown sugar in place of white sugar. The finished results were comparable to the baked oat breakfast bars you can buy in supermarkets, but 10x better tasting. Using parchment paper instead of spraying the pan with oil made cleanup much easier. I also used a cookie scooper instead of rolling with my hands, works way better!

I've made this recipe four times in the past month! Everyone loves it! I have been using gluten-free flour and it works great. You can also substitute raisins for the chocolate chips or use both! Keeps well for several days. This is my breakfast at work several days a week.

The oats tend to suck up a lot of moisture, so hold off on the extra 2 Tbs of flour unless you absolutely need it. Canola oil is a poor substitute for the richness of butter.

What a terrific recipe. Didn't even realize at first there's no egg. Raw dough eaters rejoice! I made this with a quarter cup each white chips, chocolate chips, dried cranberries and chopped walnuts. Okay, a HEALTHY quarter cup each. And then proclaimed these the Best Cookies Ever.

I made these and the second batch is baking right now. I put half peanut butter half soft butter instead of oil. I used two bananas. Delightful cookie!