I love banana bread, and these Banana Walnut Cookies have all the delicious banana bread flavor. Plus they are dairy free and gluten free, so they are great to make for those with food allergies.
My son has a dairy allergy, so it can be tough on him when I make cookies and cakes. He is a teenager, so I figure he can just deal with the fact that he misses out, but I still want to make desserts he can eat once in a while! These banana cookies are great, because they are easy to make and he loves bananas.
I based the recipe on cookies on the Betty Crocker website, although I changed the recipe up by adding banana chips instead of raisins. The result is cookies that are moist and crunchy, with a strong banana flavor.
- 1 cup banana chips
- 1 cup walnuts
- 2 cup old-fashioned oats
- 1/2 teaspoon salt
- 1 1/2 cup mashed bananas
- 1/3 cup oil
- 1 teaspoon vanilla
- Chop the banana chips and walnuts into small pieces. I just used a butcher knife on a cutting board, but a food processor would work too.
- Mix banana chips, walnuts, oats and salt in one bowl.
- Mash 2-3 bananas in another bowl, and measure and keep mashing until you have 1 1/2 c. of banana.
- Stir the oil and vanilla into the mixture.
- Combine the wet and dry ingredients in one bowl and mix well.
- Let sit for about 15 minutes to soften the oats. While the batter sits preheat the oven to 350.
- Drop by spoonfuls onto a cookie sheet, then bake for 15 minutes until light brown.
Nutrition facts are estimates.
Amount Per Serving: Calories: 77Saturated Fat: 1gSodium: 32mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 1g