These are a delicious moist cookie which freeze very well and a great way to use those overripe bananas.
Mmm, these are so good. Definitely for lovers of banana bread. I used 1/4 of applesauce instead of the same amount of Crisco, and half brown sugar instead of white. So, so so tasty.
Read MoreThey were ok..used coconut instead of nuts, found that 15 mins at 400 was allitle much, 9 or 10 mins would have done it.
Read MoreMmm, these are so good. Definitely for lovers of banana bread. I used 1/4 of applesauce instead of the same amount of Crisco, and half brown sugar instead of white. So, so so tasty.
Tweaked the recipe a bit to make them a really yummy low fat treat by cutting the butter in half, and substituting the remainder with apple sauce. Also added a cup & half of raisins/craisins and some flax seeds. They came out awesome!
These cookies were wonderful! I didn't use the nuts; I used a little extra oats instead. A great use of overripe bananas. I cooked them at 375 for 10-12 minutes and they turned out perfect. I will definately make them again.
Very good and easy. I substituted pecans for the walnuts and they were delicious. Watch the time on these- I thought they were done at 9 minutes.
These cookies turned out really well. I agree that 15 minutes is too long to bake them. I made them healthier by substituting 1/2 applesauce for shortening, 1/2 whole wheat flour, and 1/2 brown sugar. My 2 year old son and husband both love them!
Being a chocolate lover I added chocolate chips and left out the walnuts. My oven is new and they baked fine at 14 - 15 minutes @ 400.
Made these with some banana's I had sitting on the counter I had forgotten. Made them and everyone loved them, in fact had to make copies since they wanted to make them themselves. Couldn't be better than that.
They were ok..used coconut instead of nuts, found that 15 mins at 400 was allitle much, 9 or 10 mins would have done it.
I thought these cookies were pretty good, slightly cakelike, but good. I left out the nuts only because I didn't have them in the house at the time and added chocolate chips instead. I thought the 400 degree oven was too hot and ended up changing it to 350 for 15 minutes.
Just made these with my 5 year old. Easy and VERY good! Baked for 11 minutes and they came out perfectly. I left out the nuts and increased the oats to 2 cups.
Made some adjustments as well. 1/4 butter and 1/2 cup applesauce instead of shortening. Added some flax and used 1/2 whole wheat flour and 1/2 all purpose. For the sugar, did 1/2 cane sugar and half brown sugar. Added some raisins for a dash of extra fruit. Added a touch of vanilla to the egg. Toddler is currently eating it still warm and fresh from the oven. Tastey!!
these were pretty good. made them exactly as written. the recipe couldnt decide wether it was a cookie or bread. think i wouldve rather just baked banana bread
Meh. Not the most exciting cookie but a decent alternative use for mature bananas. I omitted the shortening (yuck) and substituted homemade applesauce. Perhaps that's why this recipe was so one dimensional. These are really spongy, cakey little guys. In fact, it might be a nice muffin batter.... Anyway, I added a hefty dose of raisins to the second and third batch and they were much better. Several days later: My preschooler devoured these cakies. After substituting applesauce for shortening and reducing the sugar, these cakies turned out to be a pretty high-fiber, moderately nutritious snack. On storing: they seemed to sweat a bit in tupperware. They got a bit sticky but, like I said, our kid is over the moon for them!
I was looking for a way to use up some ripe bananas and oats and am glad I came across this recipe. These are yummy cake-like cookies! Since we are also trying to eat healthier I used 1/2 whole wheat flour and 1/2 all purpse flour. I also substituted 1/2 c. brown sugar for 1/2 of the sugar and used coconut instead of nuts (personal preference) as one user suggested. I also decided to add 1/2 tsp vanilla to the egg/banana mixture, but you could add up to 1 tsp. I thought it added a nice flavor. Also, being the chocolate lover that I am I added in a few chocolate chips to my last batch of cookies. Next time I might try substituting applesauce for the shortening to make it even healthier. I too found that about 9-10 minutes at 400 degrees was plenty of cooking time. Thanks for a great recipe!
Having some elderly bananas on hand I decided to give this recipe a try. Yummmy, these are wonderful! I made a couple of changes to the recipe as written. I creamed the shortening, egg, sugar and banana together and then added the dry ingredients. I used pecans in place of walnuts, due to allergies. I also added 1 tsp. of vanilla. I ended up with 4 1/2 dozen cookies, which I'm sure will disappear as soon as the family comes home. Wonderful banana taste without being overpowered by the oatmeal in a soft cookie. I would recommend watching the baking time. 15 minutes would've been too long in my oven; my batches averaged about 11 minutes. Thank you for a tasty recipe!!
I loved these- for me the texture was a cross between a muffin top and a cookie. I made a few changes from what I had on hand. Added mini Chocolate chips, used 2 ripe bananas and left out the nuts, nutmeg and cinnamon. I am addicted to these great banana flavor, very moist and a nice change from banana bread.
I altered these slightly but dang they are good! They turned out really muffin like in texture, but they're still yum. I personally don't like using shortening, so I used 1/4 cup butter and a half cup of applesauce in its place, I also cut the sugar down to about 3/4C. Thank you for this great recipe!!!
Yummy! They remind me of the cookies my mom used to make. Like little bites of banana bread. In fact, if I call them "Banana Oatmeal cookies" my kids won't eat them. But if I call them "Banana Bread Bites" they gobble them up!
What a great cookie! I love bananas, hubby loves oatmeal....I came out the winner in this one. Doesn't take too "oatmealish". Tastes more like banana bread. No matter, hubby enjoyed them just as much as I did. I followed the recipe exactly on this one and wouldn't change a thing.
LOVE this recipe. I agree they are not like regular, hard cookies but they have so much flavor! My son is highly allergic to dairy so finding recipes that do not call for milk or butter is difficult. I skipped the nuts since he's not ready for those either and they were still great! I did add a touch of vanilla and dash of honey as well. This is definitely a keeper and nice to have other options for leftover bananas. Thanks!
These are YUMMY! Very cake-like and moist. Super easy and fast cooking. I used applesauce instead of an egg and the batter is just as delicious (and safe!) as the end product. =) Highly recommended recipe!
Delicious cookies. For health concerns, I had to substitute the shortening for becel olive oil margarine and the egg for "egg creation" liquid egg white, but it worked out perfectly. I did add chocolate chips and 1tsp cocoa for my chocolate craving but I'm sure they would have been delightful without it. The texture is soft and yes cake like, but I like them this way. A perfect little desert. My baking time was 10min but then again my oven is not new and tends to bake a little hotter. I gave it 4 stars because of the changes, but a definite 5 stars for taste. Thanks so much.
This is a great recipe; a nice change from banana bread. I didn't have the nuts so I added extra oats, though I will try them with nuts the next time I make these. They were crispy on the outside and soft on the inside. After I put one cookie sheet in the oven, I added raisins and flax seeds to the remaining dough. Both versions were awesome.
They tasted just like banana bread, to the point that I wound up asking myself why I didn't just make banana bread with my overripe bananas and save myself the trouble of scooping cookies. Good flavor, I just was looking for something a little more cookie-ish.
I thought these were delicious! Loved the cakey texture. I subsituted chocolate chips instead of nuts, and used half butter/half applesauce, instead of shortening. Cooked for bout 12-13 minutes. Boyfriend and my mother loved them! Both are health freaks and gobbled them up when i told them they were on the "low fat" side. Def will make again
these were very good my boys (3years & 18 months) loved them. I didnt add nuts but I did add raisins
I wanted a Gluten free option to use up my old bananas. Used 1/4 cup applesauce cut down on the butter, 1/2 & 1/2 white/brown sugar, mini chocolate chips, added some baking spice and 1/2 tsp. vanilla. Used gluten free all purpose baking flour and gluten free oats. Seemed a bit runny but spooned it out in small amounts made the perfect size cookie and was not cakey. Used wax paper because they seemed a bit sticky but baked until the edges were really brown and they came out great. Not dry or hard. Just right. Yummy!!!
This recipe makes a moisty, chewy cookie that's reminiscent of banana nut bread. I substituted 1/2 white and 1/2 wheat flour and used pecans instead of walnuts and they turned out great. I used ripe not "overripe" bananas and got plenty of fresh banana flavor.
Delicious! I replaced 1/4 cup of the shortening with apple sauce and cut the sugar down to 3/4 cup. They came out great. More of a muffin texture than a cookie but still great! Made some for a friend and her two year old daughter loved them!
Awesome! I used vegetable instead of shortening and they turned out just fine.
These cookies turned out delicious!! A definite addition to my collection of banana recipes. Plus the recipe is so easy, you don't even need an electric mixer. I just used a fork for all the mixing.
At the last minute, I remembered that I had promised to bring treats to my soccer team. I had ripe bananas, and wanted to use them up, so I tried this recipe on the theory that it sounded a little odd, but might be great. I made the cookies without the nuts, since I have a nut-allergic boy on the team, and they were a HUGE hit. They were soft, moist, and flavorful, and the boys all loved them, even the picky eaters. I will definitely make these again - I'd like to make them with walnuts or pecans for home consumption, and I think they'd be great with chocolate chips, as well. Yum.
I made as is the first time. The second time I added chocolate chips. I also did one stick of butter and a 1/4 cup of applesauce.
I used applesauce instead of shortening and exed the oats and nuts only cause I didnt have them. Was more like a bread then cookies but was really good
This is an awesome cookie. Don't swap butter for the Crisco; it's much heavier and will change the taste and texture, competing with the banana flavor. When baked on parchment at 400, the bottoms were brown after 8-9 minutes. These cookies are cake-like and do not spread much, so you can add that extra row on the cookie sheet without overlap. I added 1/2 cup golden raisins. Next time I'll increase the nutmeg to 1/2 teas and the cinnamon to 1 full teaspoon. I brought them to work and everyone raved.
Love these! They are a great way to use up ripe bananas. Remind me of banana nut muffin tops. I followed the recipe exactly except I used pecans instead of walnuts. I will consider adding raisins in the future.
This is great cookie recipe to use over-ripe bananas. I replaced half of flour with whole wheat flour, reduced sugar to 3/4cup, butter to 1/2cup. I used 1tsp baking soda and 1/2tsp salt. I flatten the dough with the back of spoon as suggested, the cookies come out crunchy outside and soft inside.
I added a bit more cinnamon and nutmeg, also omitted the walnuts (didn't have any). None the less, they came out PERFECT! I would recommend this to anyone and will defiantly make again! I would recommend refrigerating the batter for a few before baking, so they don't flatten out. Again, I love this cookie!!
These cookies are awesome! A great way to use over ripened bananas. I brought them to work and my co-workers couldn't get enough of these. Thanks for sharing.
These cookies were way too cakey. You might as well make a banana bread loaf because they tasted exactly the same. If I were to make this recipe again, I would maybe try adding some oats and vanilla to give it a different texture.
Very easy to make cookies. And they were so good that my husband and his friend ate a whole batch in one day! His friend also told me that he would buy all the ingredients so I could make enough cookies to last a year. :)
Great alternative to making banana bread - agreed that 9-10 minutes is enough, even with a bigger cookie. My tweaks - used butter instead of shortening, 1/2 c. golden yellow sugar and 1/2 white sugar. Also added butterscotch chips.
Super good. I made some changes. Used 1/4 butter 1/2 c shortning. Split the sugar between white and brown. They were really moist...even after I realized I forgot the egg!
We love this recipe so much but my daughters aren’t huge nut fans so instead we usually just use a couple of chocolate chips on each cookie! We all LOVE these cookies though!
Very good cookies. I just made Persimmon Oatmeal cookies instead of bananas and cut the sugar down to 3/4s cup. I used 2 persimmons was probably 1 and 1/3 cups of pulp.
Good: not too sweet and easy to make; satisfies the sweet cravings w/o having to eat a sugar cookie Bad: it's a little too dry for me and it didn't fall as flat as I'd like to be. I would definitely make this again in the future
Delicious, thought you could add a little more walnuts, and a little less salt. You could even add chocolate chips if you wanted a yummy twist.
My kids love these! They are easy to make and a great way to use up leftover bananas.
These cookies are probably great as the recipe goes; however, i changed a few things... First, one cup whole wheat flour and 1/2 c ap flour, i used 1/4 c turbinado sugar and 1/4 vt maple syrup (plus sprinkled the cookies before baking them with the sugar) and were sweet enough, then i used 1/4 canola oil and 1/2 plain yogurt instead of shortening. i used 3/4 tsp pumpkin pie spice and 1/2 tsp cinnimon, and used toasted almonds instead of walnuts. I added flaxseed to them to round them out as the best breakfast cookie ever! I did add a mixture of dark chocolate chips and some raisins for a little extra something.
Excellent! In addition, I added some mini-choc chips and almond extract w/the vanilla. Had to shorten up the baking time by a few minutes. Kids loved them!!!
Great recipe. I made one batch with half sugar and half brown sugar and added cranberries and walnuts also 1 teaspoon of vanilla. You all need to try they were sooo good.
Yum, Banana muffin tops! The tick is to use shortening, used butter but not the same. Baking time 12 minutes for heaping full teaspoon measured cookies.
These are great. They have a really interesting texture. They are cakey, but the oatmeal makes them less cakey than other banana cookie recipes I've tried. I doubled the spices, and added 1/2 c chocolate chips. I highly recommend these.
Ehhh, not very good. Very cakey/spongey. Very bland, one-dimensional, plain. After the first tray came out, added chocolate chips to the remaining batter. That added a "tad" of life but still not much. They would need a good cream cheese icing to get any flavor on them at all. And they did not brown up either. They came out a very pale whitish color, very unappetizing looking. I won't make them again, but gave them 2 stars because they weren't a total failure.
We couldn't stop eating these cookies! The only changes I made were adding 1/4 teaspoon of cloves, and also increasing the oats to 2 cups because I eliminated the nuts. Also, in the convection oven I baked at 375 for 8 minutes. Very happy with the results.
i used butter and applesauce not shortening, Next time I am going mix wheat and flax into them, maybe even add cranberries and cut the sugar.
We didn’t have shortening so I used butter and added chocolate chips... taste amazing! Kids love adults love! Cake like banana bread in cookie form
These are awesome. I had a ton of black bananas in my fridge (they make the best bread) and wanted to use them up. Wanted a change from banana bread so I tried this recipe. Changed it slightly: omitted the nutmeg (didn't want it to taste like banana bread), omitted nuts (didn't have), used 1/2c shortening and 1/4 butter, and increased the oats to 2c. Also added a splash of milk (eyeballed it, maybe 1/8c) and 1/2 t vanilla. Fantastic unadulterated banana flavor. Just make sure to watch them carefully, mine came out perfect at exactly 9 min at 400.
I replaced most of the shortening with applesauce and added chocolate chips. These are moist chewy and delicious. I will be making these every time I have overripe bananas.
These are great! I used 1/2 C brown sugar and 1/2 C regular sugar. Also subbed 1/2 C of the shortening with peanut butter. Baked 350 for 12 minutes.
Great cookies! Doubled the recipe but not the sugar, used chocolate chips as well. Past experience with banana cookies - too moist. These were great consistency. Left out the nuts so the kids could take to school. Definitely make thee again! Oh I also used only 1 cup butter instead of shortening- don't forget I doubled recipe!
I just tried this recipe. It was very simple to put together. 15 min. is a bit too long to bake them. 9 min was perfect. I did not like the taste. i found them quite bland. Maybe they would be better with nuts added. My family does not like nuts.
I substituted whole wheat flour and brown sugar, also added milk chocolate chips...they are awesome. Will definitely make them again.
These were easy and delicious. I gave 4 stars vs. 5 because, as others reported, the cookies only needed to cook about 10 minutes. Other than that the cookies perfect. I added a handful of cocoanut and a handful of dried cranberries. I will make again.
Too spongy! Not really a cookie more like a mini sponge cake.Way too much sugar. If you are looking for a chewy oatmeal cookie this is not it.
It's just like eating banana bread, with that little cookie crunch. I did not include the nuts, since my son cannot take any thing with nuts to school. Instead I substituted chocolate chips, which was a hit. I also added about 1 tsp of vanilla to give it an added touch. Will definitely make these again.
Tasty and quick, and most people have these ingredients on hand. I found 9 minutes at 400 deg. plenty of time for these cookies--they were very dark on the bottom even with 9 minutes.
I made these wheat-free by subbing 1/2 oat flour and 1/2 rice flour for the all-purpose flour and adding a little xanthum gum. (Not sure how much, off the top of my head.) I used butter instead of shortening. I slightly softened it, then mixed it with the sucanat with my mixer. I used Sucanat in place of white sugar and left out the walnuts due to allergies. I know this rating may not help others due to all my changes, but these cookies were really good!
Super easy and great way to use older bananas, I also had some BearNaked Mixed Berry Granola that I added instead of oats. Yum!
Great cookies - nice to have another way to use up ripe bananas besides banana bread!
My family loves these cookies. I make them with 1/2 c. applesauce and 1/4 c. oil to make them healthier. The cookies are very heavy, almost like a muffin. I now have a recipe to use up ripe bananas that isn't a cake.
I love these cookies!! My 5 year old loves them too!! Tasty and a great way to use bananas that have gotten too ripe to just peel and eat.
These were excellent! They tasted just like the best part of banana bread...the crusty edges!! Yum!!
Great way to use up ripe bananas if you don't want to make banana cake. I used Stevia Crystal instead of sugar, and subbed applesauce for some of the shortening - the rest I replaced with butter. Also used a mix of whole wheat flour and white. Added more spices. Great basic recipe that you can pep up as you like. I also recommend baking for only 10 minutes!
Awesome cookies!! Perfect Birthday treat to send to my son's school. The school does not allow nuts so I had to omit those and they also do not allow chocolate. Most kids send cupcakes but I always try to send something a little bit healthier for a change.
SO yummy- I absolutely love these! I made them with a little less butter and without walnuts but still felt they were amazing. Will be making these again anytime I have bananas that need to be used!
I made these and brought them to a family party. They were delicious and were enjoyed by the kids, aged 2-17 and the adults. I didn't have any left over. Also the recipe made a lot more than stated. I'm not sure why.
So good! I added some vanilla and also reduced cooking time and temp to 350. Although I think it all depends on how big you are planning on making them. My last batch I used a ice cream scoop for huge breakfast cookies and had to adjust temp and time accordingly to 375 for 18mins.
I make these all the time! sooo moist! I hate to waste ripe bananas so they are perfect!
I used 4 tbsp of butter and made up for the rest of the fat with another banana. While my bananas were incredibly ripe, the cookies were still barely sweet. I'd add a couple of tbsp of honey next time.
I make these with only 1/2 cup sugar. You can't tell the difference. I also substitute chocolate chips for the walnuts or use both. My family loves them!
Love these cookies! I think the baking time varies according to the size of your bananas..each batch I have made has varied by 1-2 minutes. I used butter Crisco stick shortening, added 1/2 bad of cinnamon chips, and extra oatmeal if the batter is really wet. Do not over cook... Also made a batch with a powdered sugar glaze and they are extra delicious! The recipe I first found was in a 1974 church cookbook... Try these!!
Slightly less sugar, skipped the walnuts. Baked at 375 for about 12 minutes. Tasty, easy, sort of healthy.
I just made these and the family devoured them. we will be making them again
These did not turn out well at all. I personally hated the banana taste and they were very hard. Maybe I did something wrong, but I threw them all away. Sorry!!!!
I don't use shortening, so I substituted a stick of lower fat margarine and since it seemed a little dry, I added applesauce. Hubby loved them!
