Oat And Banana And Nuts Cookies
Chewy, flavorful cookies combining oats, bananas, and walnuts with warm spices, perfect for a healthy snack or dessert that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 375°F and grease a cookie sheet.
- In a large bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, salt, and baking soda.
- Add eggs, shortening, and 1/2 of the mashed bananas. Beat for 2 minutes or until creamy.
- Add remaining bananas, oats, and walnuts. Stir well to combine.
- Drop spoonfuls of dough onto the prepared cookie sheet.
- Bake for 10 minutes or until golden brown. Cool before serving.
Tips & Substitutions
For a healthier twist, consider substituting half of the shortening with unsweetened applesauce or Greek yogurt. You can also use almond or peanut butter instead of shortening for added flavor. If you prefer a nut-free version, simply omit the walnuts and add chocolate chips or dried fruits. Ensure the bananas are well-mashed for a smoother dough consistency.
Serving Suggestions
These cookies make a delightful snack on their own or can be served with a glass of milk or a cup of tea. They pair beautifully with Orange Hazelnut Tea Bread for a cozy afternoon treat. For a more substantial dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, microwave for a few seconds or warm in a preheated oven at 350°F until slightly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Oat And Banana And Nuts Cookies contains roughly 179 calories, with 4g protein, 27g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (29% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, you might need to slightly adjust the liquid content, as whole wheat flour absorbs more moisture. Start with a 1:1 substitution and see if the dough consistency suits your preference.
How ripe should the bananas be for this recipe?
For the best flavor and sweetness, use very ripe bananas with brown spots. Overripe bananas are easier to mash and will give your cookies a natural sweetness. If you have bananas that are not quite ripe, you can speed up the ripening process by placing them in a paper bag at room temperature.
Can I add other ingredients like chocolate chips or dried fruit?
Absolutely! This cookie recipe is quite versatile. You can add chocolate chips, dried cranberries, or raisins to the dough for extra flavor and texture. Just be mindful of the total mix-ins; keep it balanced so the dough maintains its structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).