About three times a year, I find myself with a freezer FULL of bananas. And although I like banana bread, it gets a bit boring after a while. It was time to try something different! And that I could give away easily so I could use lots of bananas.

These cookies were like awesome little bites of banana bread. But healthier. And in cookie form. Mmmm.

Start by combing flour, baking soda, salt, cinnamon and pumpkin pie spice. I know it seems redundant to add pumpkin pie spice and cinnamon, but it gives it such good flavor!

Beat the butter, brown sugar, and white sugar until it’s nice and fluffy. Borderline airy. This is what will make them so light!

Add the egg, banana, oatmeal, and nuts and mix until just combined.

Add the dry ingredients and drop spoonfuls onto an ungreased cookie sheet.

Bake at 400 degrees for about ten minutes or until edges are golden brown.

So yummy! I love how light and fluffy they are.

I doubled the recipe and ended up making 65. Oops! These cooling racks are awesome for small kitchens. Thanks Mom!

Banana Oatmeal Cookies
Adapated from AllRecipes

Ingredients

  • 1 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup mashed bananas
  • 1 3/4 cups quick cooking oats

Directions
Preheat oven to 400 degrees. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Cream together the butter and sugars; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix until just combined. Add dry ingredients and drop spoonfuls onto an ungreased cookie sheet. Bake at 400 degrees for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.