chocolate-dipped balls of crunchy peanut butter. For at least three generations, this Christmas cookie has been a family favorite. Can be frozen, eaten right away, or kept in the fridge.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 3 medium ripe bananas
- 2 cups rolled oats
- 1 cup chopped dried fruit
- ⅓ cup oil
- 1 teaspoon vanilla extract
- salt to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
- Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Reviews
Used Chocolate Chips instead of dried fruit, added a bit of cane sugar, and sprinkled the tops with maldon sea salt flakes. Great texture. Really loved these yummy cookies perfect for a car snack or quick breakfast!
I was surprised that I liked these cookies because the cookies do not have sugar. They were easy to make and my family loved them. I used dried cranberries for the dried fruit. I also followed the advice of another review and froze the left-over cookies in a freezer bag. I will make these again when I have some ripe bananas.
I halved the recipe, and used a mix of dried cranberries, chopped pecans, and unsweetened coconut flakes instead of just all dried fruit. Also added some nutmeg, ginger, and cardamom. They came out so good! They are such fast and easy cookies to make too; I would definitely make them again! Also, I placed the extra cookies into the freezer, and then take them out as needed. This not only keeps the cookies fresher longer, it also prevents them from getting too soft. Thanks for the recipe!
This is pretty good for a breakfast cookie or snack. I made half a batch and got 9 cookies with a small scoop. I added a few walnuts in place of some of the dried fruit. I have made a recipe like this, but it didn’t call for any oil. I think the oil added just a bit of crispness to the edges of them, but they still got softer after they sat. I think the oil could be reduced or left completely out if you want. It’s a great recipe for those leftover ripe bananas.
My family loved these! They’re not your “typical” dessert cookie, but definitely a yummy, healthier option. They have a great texture and a good sweetness. It’s nice that there is no flour or added sugar. We made half the batter as is and added about a handful of mini chocolate chips to the other half. The only note I would mention is that they are a tiny bit softer the next day, but you can pop them in the oven for a few minutes to fix that. We’ll be making these again!
So easy to mix up! Great use for leftover bananas. I used raisins, cranberries and a handful of mini chocolate chips. They did not spread at all…I was so surprised. These taste delicious! The texture is good also. I don’t take a picture of this on here Use the parchment for a nice clean removal. I dropped these using a small cookie scoop. They could be made larger also. I got about 30 cookies. They are a quick cookie to make and will definitely make again!
This was a good recipe for me to try because I had exactly 3 VERY ripe bananas on hand and miscellaneous small amounts of dried fruit. I used blueberries, cranberries, and apricots. The only downside to these cookies is that overnight they got a bit soft and soggy. Maybe if popped back into a hot oven, they’d firm up?? Super easy to make, and very tasty; particularly liked the dried apricots in them. Thanks for sharing.