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I had 1 lonley banana that I needed to use up and these cookies fit the bill perfectly! I used quick cook oats b/c my family likes the texture better. Even though there is only 1 banana, you can still get a good banana flavor from these cookies. I increased the chocolate chips to 3/4 cup.

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*Z* September 02, 2009

I used 1 cup spelt flour, and added 1/4 cup sunflower seeds and 1/8 cup flax. It had a "cake-like" texture, which I find always happens when you try to make cookies more healthy!

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Rebecca Huynh October 17, 2012

I saw this recipe in Cooking Light and decided to give it a try. Thanks for posting it here. I made these cookies with Egg Beaters and 3/4 regular flour and 1/2 cup whole wheat flour; and I added 1/4 cup walnut pieces. I wasn't blown away by these cookies the night I made them. However, the next day, they were so much better. I think the flavors and texture needs a few hours to develop. The sweet-aholic in me would love it if they had a bit more sugar, but hey, you can't have everything in a light cookie. The cooking time of 18 minutes was way too long. I baked them 12 minutes.

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Kathy :-( September 29, 2012

These are the BEST cookies! I was looking to see if anyone had posted this recipe because I wanted to! These cookies dont last to cool, once removed from the cookie sheet they are gone! I make them at my in-laws for special occasions and all the kids stand around and gobble them up! Thank you for sharing!

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Shannonlizz April 21, 2011

I have made these several times and am getting ready to make them again. They are so good and simple to make. Perfect for that odd banana or 2 for a double batch. I've frozen them to keep them longer and found they are great frozen or thawed! Thanks so much for the recipe!

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Nicoleg September 06, 2009
Banana-Oatmeal Chocolate Chip Cookies