With hard-cooked eggs, bell pepper, celery, and a creamy dressing, this Amish macaroni salad is a vibrant and savory side dish. I’ve never eaten a macaroni salad better. The recipe is frequently requested from me. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- 2 bananas, mashed
- ¼ cup milk
- 1 large egg, beaten
- 1 teaspoon honey
- ½ teaspoon vanilla extract
- 1 cup rolled oats, or as needed
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix together mashed bananas, milk, egg, honey, and vanilla in a bowl. Stir in oats, cinnamon, baking powder, and salt until well combined. Add more oats if the batter is too runny.
- Spoon mounds of batter a few inches apart onto the prepared baking sheet.
- Bake in the preheated oven until the tops look dry and edges are golden, about 15 minutes.
- Optional additions or toppings include raisins, nuts, coconut flakes, peanut butter (soften by microwaving first), or a drizzle of honey.
Nutrition Facts
| Calories | 55 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 53 mg |
| Sugars | 3 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy! Great way to use up ripe bananas. I used 2 frozen bananas so I didn’t add milk. It was still a bit soupy so I added an extra 1/2 cup of oats. I also added some toasted walnuts. Cooked for 15 min and voila! Oatmeal on the go! If you need it a little sweeter, just dab on a bit of honey before eating.
This is a great and actually healthy “cookie”. The sugars come from natural fruit vs simple sugars.
Like my rating says, it was okay. The texture a little gummy and the flavor simple. I have been making a lot of breakfast cookie/bar recipes lately and we prefer the “banana bread baked oatmeal bars” or the “whole grain breakfast cookies”, both from this site, if you are looking for a healthy”ish” cookie recipe.
This is a pretty simple breakfast cookie, and they tasted really nice. But I tried to halve the recipe and I added 3tsp of allulose. So i cheated. And 1/2c of craisins. I only had one banana and in the end I noticed that I needed more oats so I ended up having to add in another 3/4 c of oats to the 1/2c I had started with. You can tell as you’re putting them on the pan that they’re going to be in the shape you put them in and not going to rise, so I flattened them into a cookie shape and they came out perfectly shaped. I only gave them four stars because they needed more oats than specified but this is a loose mixture so it’s going to look runny even when it’s not.
No milk needed.
These were really tasty. My 11 and 6 year old loved them. I put half a cup of extra oats and mixed through some seeds & a few chocolate drops. This is a good way of using up any overripe bananas.
not my favorite, a little rubbery in texture. Easy to make–try quick oats instead?
Ingredient wet to dry amounts are way off. Same as others, using amounts shown did not work. I added another banana, and upped the oats to 2 cups, added 2 TBSP peanut butter powder and it was still soupy, so added almost a cup of organic oat bran, and that finally gave a thicker consistency. Also drizzled a little (1/2 tsp) of maple syrup before baking They are in the oven now – hoping they taste okay!
I substituted the milk with almond milk original and used 2 cups of oats. Made 18 cookies. I probably make my cookies a little smaller than most so I Had to watch bake time closely. It was closer to 11-12 minutes.
I followed the recipe almost 100%. I added more vanilla (because of clumsiness) and cinnamon (can never have enough spices). They were very sweet, since my bananas were quite old. I freeze my cookies for a quick breakfast when I am late for work.
Made this recipe today. I followed a few reviewers advice and increased the salt 1/4 tsp, added 1/2 cup more oats (I blended them into a powder first), 2 TBSP peanut butter and a small amt of dark chocolate chips. Even with all this they are still so so bland. Not sure what else to do but add sugar (haha) to help these out. Won’t make again.
I added organic peanut butter and a tablespoon of protein powder. These are easy fast and very yummy!
I’m so glad I found this recipe! It tastes great as is, but is also a great base recipe for experimenting. So far the only other version I’ve made is pumpkin (instead of the banana), but I plan to try some other flavors eventually. In both versions, I did add extra oats like some of the reviewers suggested. Keep in mind: you have to know going in that this is not meant to be a dessert cookie. I found this recipe while searching for healthy breakfast bar recipes, and it serves that purpose perfectly.
Definitely NOT a cookie.
Pretty bland but I guess if you need wheat free they would work.
After reading reviews, I followed the suggestion to add more dry ingredients to make it less runny. I also up the honey for my personal taste. It came out really good. I like it not so sweet.
Great to make with kids and give kids as they aren’t full of sugar
They had a fine consistency but didn’t taste great. Not sweet at all and not very banana-y.
We made this exactly was written, except we used nearly double the oats (which is suggested by the author). They came out looking great, not soggy at all. However, they tasted like… Banana and oats. And mostly just plain oats. In my opinion it needs more flavor than the ingredients included. I think that adding things like dried cranberries as one reviewer suggested would improve these a lot.
I made these last night and while very different they are quite good. I did read the reviews before starting. I used my KitchenAid mixer with the blade scraper beater which made it all a lot easier. I doubled the vanilla and halved the cinnamon. When everything was mixed, like many other readers, I felt it was too soupy. So I added another 1/4 cup of oats. I also like the idea of adding some chocolate chips so added a 1/4 cup of them. When dipping the batter out onto a cookie sheet I found that a gravy ladle was just perfect. I cooked them for 18 minutes and they did not get the little dark ring mentioned but I got nervous about over cooking them so took them out of the oven. Next time I will cook them a bit longer as they are still a bit gooey. I also read a lot of reviews suggesting that they needed to be more sweet so as soon as they came out of the oven I put some sanding sugar on each one. They were still hot and moist so the sugar stuck. I had one this morning for breakfast “dessert” and it was even better than last night. Thanks for posting this fun recipe.
One of the worst things I’ve ever made even after following reviewers’ suggestions. Still really bland after adding a little sugar, more vanilla, cinnamon, a little PB, a little butter AND choc chips.