** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 350 and coat 2 baking sheets with Pam.
2. Beat the egg, brown sugar and oil with an electric mixer until smooth.
3. Add the bananas and beat again. Add the vanilla, flour, oats, baking soda, cinnamon and nutmeg and beat until well mixed.
4. Stir in the nuts or chocolate chips. Let the batter sit for about 5 minutes so that the oats can absorb the liquid.
5. Drop the batter by rounded tsp about 2" apart onto the baking sheets and bake for 12 to 15 minutes.
6. Cool on wire rack. Per cookie: 65 calories and 2 grams fat.
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Dietary Notes:
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Banana, Gluten, Walnuts, Natural Sweeteners allergies.