I love any recipe for a lightened, banana cookie. Years ago, their cake-like texture was odd to me, but I’ve grown fond of these healthier gems. This recipe features an extra coconut kick – Rice Kernel’s obsession of late, courtesy of Jake and the Neverland Pirates.
Banana Coconut Oatmeal Cookies
2 tablespoons unsalted butter or canola/vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 teaspoon vanilla
1 cup flour, all-purpose, white whole wheat or whole wheat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup coconut, preferably unsweetened
1 cup chocolate chips, optional
- Preheat oven to 350F.
- Melt butter in a small dish in microwave, 10 seconds at a time. (Oil works fine as well, I think.) Transfer to mixing bowl. With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla.
- Combine the dry ingredients and add to the butter mixture. Stir in oatmeal and coconut. Fold in chocolate chips, if desired.
- Drop dough by tablespoons onto a baking sheet lined with parchment. Bake for 10-12 minutes until set and golden. Cool 5 minutes before removing from tray.