Makes: 1 to 2 dozen
Time: About 30 minutes
Bananas don’t just flavor these flourless cookies—they also make them sweet and tender so there’s no need for much sugar or fat. The key is to use very ripe, even overripe, bananas.
1. Heat the oven to 350°F. Melt the butter and let it cool to room temperature.
2. Pour the oats onto a rimmed baking sheet. Toast in the oven until they begin to turn golden, 15 to 20 minutes. Pour them into a bowl to stop the cooking.
3. Mash the bananas well in a large bowl with a fork or potato masher. Stir in the melted butter and vanilla.
4. In a separate bowl, mix the oats, sugar, nuts, baking powder, cinnamon, and salt. Add the dry ingredients to the banana mixture and stir just until combined.
5. Drop tablespoon-size mounds of dough onto lightly greased baking sheets about 2 inches apart. Bake for 12 to 15, minutes until golden brown. Cool for about 2 minutes on the sheets before transferring the cookies to wire racks to finish cooling. These will keep in an airtight container for a day or two.
BANANA OATMEAL CHOCOLATE CHUNK COOKIES Substitute 4 ounces chopped dark chocolate for the nuts.
BANANA OATMEAL COCONUT COOKIES Like a cross between banana bread and coconut macaroons: Substitute coconut oil for the butter. Decrease the oats to ⅔ cup, use macadamia nuts, and add 1 cup shredded unsweetened coconut with the rest of the dry ingredients. Omit the cinnamon.
PEANUT BUTTER BANANA OATMEAL COOKIES Substitute ½ cup peanut butter for the butter; melt it slightly in the microwave. Use chopped peanuts for the nuts. Omit the cinnamon.
APPLE-BANANA OATMEAL COOKIES Substitute unsweetened applesauce for the butter.
TWO-INGREDIENT BANANA OATMEAL COOKIES Chewy and nearly instant. Best served warm. Increase the oats to 2 cups and fold them into the mashed bananas. Omit all other ingredients, or for something more like a granola bar, keep the nuts and add ½ cup dried fruit, cut into small pieces as needed. Bake as directed.