Banana Oat Cookies

Cook

Recipe from USDA MyPlate Kitchen (public domain).

Dessert

Ingredients

Makes 25 servings

  • 1 cup banana, mashed, use overripe banana
  • 1/2 cup yogurt, low-fat plain
  • 1/4 cup water
  • 1 cup quick oats (not "instant")
  • raisins (1/2 cup, optional)
  • sunflower seeds (1/2 cup, optional)
  • cinnamon (optional)

Instructions

  1. 1

    Wash hands with soap and water. Make sure utensils and counter top are clean.

  2. 2

    Preheat oven to 375 °F.

  3. 3

    Mix mashed bananas with yogurt and water.

  4. 4

    Add quick oats. Mix well.

  5. 5

    Add optional raisins or sunflower seeds if you wish and mix well.

  6. 6

    Add optional cinnamon to taste if you wish and mix well.

  7. 7

    The batter should be thick and easily to scoop with a spoon.

  8. 8

    Grease a baking sheet. Place a tablespoon of dough on the sheet, press lightly a make a flat disk. Repeat with remaining dough. Refrigerate if any is remaining in the bowl.

  9. 9

    Bake at 375 °F for 20 minutes. Flip cookies over and return to oven to bake 15 minutes longer or until cookie are crisp.