Ever have bananas going soft and overripe on you? Too often we have this happening and I really dislike throwing them out. So, I pop them in the freezer for future smoothies or banana bread.
Well we were craving cookies and I know it’s easier to pick up a package from the store, but when I read the ingredients, I cringe! So, I decided to bake some cookies from scratch since they’re healthier and with 6 of us snacking, I can make so much more for the same cost as store bought. And, I have the option of freezing some of the batter for those quick indulgences on another day!
With a freezer growing with bananas, I decided to add some mashed bananas to the batch. Oh what a marriage of tasty ingredients! Hope you enjoy them and don’t forget to leave a comment and share them on Twitter, Facebook, and Pinterest!
- ½ cup butter, softened
- ½ cup coconut oil
- ⅔ cup light brown sugar, packed
- ½ cup cane sugar
- 2 mashed bananas, medium
- 2 medium eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 3 cups oats
- 1½ cups raisins
- 1 cup coconut flakes
- ½ cup pumpkin seeds (or walnuts)
- Preheat oven to 350 degrees.
- Beat together butter, oil and sugars.
- Add bananas, eggs and vanilla and mix together.
- Mix in ingredients from flour through oats until blended.
- Stir in raisins, coconut and seeds (or nuts).
- Chill in refrigerator for 15 minutes (and continue chilling while batches are cooking.)
- Drop by spoonfuls on cookie sheet lined with parchment paper.
- Bake for 13 - 15 minutes depending on you oven.