I picked up a 1970’s cookie cookbook at a local loved flea market. I was reviewing the recipes this past weekend. I found many that peaked my interest. I found one in particular that I just couldn’t wait to try since I have an abundance of ripe bananas. I made many modifications to make the recipe more up to date and less sugar and transfat. I also added more whole grains as well. These cookies are crisp on the outside and light and fluffy in the inside.
Ingredients:

1 1/2 cup mashed ripe banana

1 1/2 cup whole wheat pastry flour

1 3/4 cup 100% old fashioned oats

1 tsp pure vanilla extract

1/4 cup extra virgin coconut oil 

1/4 cup canola oil 

3/4 cup granulated sugar

1/2 chopped walnuts

2 TB grounded flaxseed

1 egg

1 tsp kosher salt 

1/2 tsp baking soda

1 tsp ground vietnesse cinnamon

1/4 tsp ground nutmeg

Directions:

1. Preheat oven to 400 degrees and place parchment paper on 1/2 sheet pan and set aside.

2. In a medium to large bowl, mash bananas, coconut oil, and canola oil together. Add vanilla and egg to mix & whisk to incorporate. Set aside

3. In a separate medium bowl whisk together oats, flaxseed, flour, salt, soda, nutmeg and cinnamon. Pour the dry ingredients into the wet batter. Use spatula to fully incorporate the ingredients together leaving no dry residue. Lastly fold in walnuts until evenly distributed thought cookie batter.

4. Using a number 60 scoop portion out cookies 12 to 14 to a pan. Place the pan in oven for 10 minutes or until cookies form a light golden color on the exterior.

5. Remove from the pan immediately and cool  the cookies on wire rack.

Enjoy!