Untraditional Oatmeal Cookies
Untraditional oatmeal cookies combine ripe bananas, nuts, and oatmeal for a moist, flavorful treat perfect for breakfast or snack, appealing to health-conscious and cookie lovers alike.
Ingredients
Instructions
- First, mash the bananas with a fork or blend in a blender to a liquid.
- Place the mashed bananas in a large bowl and mix in the brown sugar, vanilla, and egg substitute.
- In a separate bowl, combine the flour, oatmeal, baking powder, and baking soda.
- Alternately add the flour mixture and the evaporated skim milk to the banana mixture, mixing well after each addition.
- Stir in the chopped nuts.
- Preheat the oven to 375°F (190°C). Spray a cookie sheet with Pam or Baker's Joy.
- Drop the batter by 1 teaspoonfuls onto the prepared cookie sheet.
- Bake for 10 minutes, until the cookies are just barely browned at the edges.
Tips & Substitutions
For a healthier twist, consider using whole wheat flour instead of all-purpose flour. If you want to enhance the flavor, add a pinch of cinnamon or nutmeg. You can also swap out the nuts for chocolate chips or dried fruit if desired. To make the cookies chewier, let the batter sit for a few minutes before baking.
Serving Suggestions
These oatmeal cookies make a great snack on their own, but they can also be paired with a glass of cold milk or a warm cup of tea. For a delightful dessert, serve them alongside a scoop of vanilla ice cream. They also pair beautifully with Raspberry Chews for a sweet treat platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months. To reheat, simply microwave for a few seconds or warm them in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Untraditional Oatmeal Cookies contains roughly 548 calories, with 13g protein, 99g carbohydrates, and 3g fat. It is an excellent source of iron (68% of the Daily Value), calcium (30% of the Daily Value), and protein (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1782mg per serving (77% of the Daily Value).
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 fresh bananas instead of very ripe ones?
Using very ripe bananas is ideal as they provide natural sweetness and better flavor. If you only have fresh bananas, consider mashing them and adding a bit more brown sugar to compensate for the lack of sweetness in unripe bananas.
What can I substitute for the egg substitute?
If you don't have egg substitute, you can use two large eggs or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes). This will help bind the ingredients effectively in your cookies.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder is also gluten-free, and double-check that your oats are certified gluten-free to avoid cross-contamination.
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).