This is a versatile recipe in which you can use a blend of flours and flakes, plus, it’s a great way to use up extra ripe bananas. They can be stored in the freezer for when you have a craving for a treat, if you don’t eat the whole batch in one day!
Oh, and if you have too many bananas on the counter going ripe, simply peel them, cut them in half, place in freezer bags, and freeze for your next batch!
Ingredients
1¾ cups quick cooking rolled oats
1½ cups flour
½ teaspoon baking soda
½ cup coconut
1 teaspoon salt
½ teaspoon cardamom (optional, but gives nice subtle flavour)
1 tablespoon cornstarch plus 3 tablespoons warm water
¾ cup ripe bananas, mashed, about 1 – 1½ bananas
½ cup vegan butter
½ cup sugar
1 teaspoon vanilla
2-4 tablespoons water, as needed
Instructions
Preheat oven to 350 degrees.
Combine oats, flour, baking soda, coconut, salt and cardamom in medium bowl.
Dissolve cornstarch in warm water.
Cream butter and sugar in food processor or with a hand mixer; add cornstarch mixture, bananas and vanilla. Process until smooth.
Add butter mixture to flour; mix well.
Drop spoonfuls onto greased cookie sheet.
Bake 12-14 minutes, or until golden.
Makes 24-30 cookies.
