“Uh-oh” Banana Oatmeal Cookies

Banana Bread seems to be kind of an “uh-oh” dessert, at least in my kitchen.  I don’t usually buy bananas with the intention of making banana bread.  I want to eat them for breakfast, but they tend to ripen faster than I expect.  The chain of events leading up to me making banana bread usually starts that morning.  I  fix my coffee, then reach for a banana and realize — uh-oh — they are too ripe to really eat by themselves.  Time to make bread.  Today’s recipe is even more of an “uh-oh” recipe.  In addition to not wanting to waste the bananas, I wanted to make healthy bread — no white flour, no white sugar.  Unfortunately, when I got the wheat flour out of the freezer, I realized that it had freezer burn.  Wheat flour, no go.  The only other flour-type options left in the pantry were buckwheat pancake mix and cooking oats.

So, I used the Whole Wheat Oatmeal Cookie Recipe that I found online, but with a few alterations:

1/2 cup Crisco
1 cup mashed very ripe bananas
1/4 cup honey
1 egg
— Mix these together, then stir in —
1 1/4 cup oats
1 cup buckwheat pancake mix
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

(Note: you can adjust the amount of flour until you get the desired consistency).
Place by heaping spoonfuls on a cookie sheet.

Bake at 350 F for about 10 minutes (or until the cookies are no longer shiny on top).  Let them cool a bit and then serve warm.  Makes about 14 cookies.

About Katiehttps://thoughtsong.wordpress.comI like to dabble in writing out thoughts on scripture and life events.  Music, to me, is a dear friend, the structure that organizes my thoughts, and the feelings of my heart. Most of my time, however, is spent Teaching and Homemaking (especially trying to create hygge and live as a gluten-free baker). Take all these things away and I still have my true identity: I'm a sinner saved by grace and who dearly loves the Savior who first loved her. And that's really all that matters.

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