Banana Oatmeal Power Cookies
Ready In: 15 mins
Serves: 12
Yields: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1⁄2 cup flaked coconut
- 1⁄2 cup rolled oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 3⁄4 cup light brown sugar, firmly packed
- 6 tablespoons unsalted butter, at room temperature
- 1 banana, very ripe, mashed
- 1 egg, at room temperature
- 1⁄2 cup golden raisin
- 1⁄2 cup dried cranberries
- 1⁄2 cup walnuts, chopped
- 2 tablespoons flax seeds
- 2 tablespoons sunflower seeds
Directions
- Preheat oven to 325 degrees.
- Lightly grease one or two baking sheets.
- In a bowl, stir together the flour, coconut, oats, baking soda, flax seeds, salt and cinnamon.
- In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy.
- Add the banana and egg and beat with a fork until blended.
- Stir in the flour mixture, about 1/2 Celsius at a time, then stir in the raisins, sunflower seeds, dried cranberries and walnuts.
- Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2” apart.
- Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if two pans were used.
- Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes.
- Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off