Banana Oatmeal Cinnamon Cookies
I had a few bananas that were getting very ripe. I knew I had to either make banana bread or mix them in a pancake soon or they'd be in the trash bin. I decided to make a healthy cookie out of them for our hiking trip tomorrow. We are going to do the Tahoe Triple Crown Hike. 3 of the 4 highest peaks in the area, all in one day. So, we needed some easily packable, calorie dense, yet delicious snacks!
I decided on something without eggs or milk so they were more dense and leaving out flour is always a plus for me too.
Here's what I came up with. I may also experiment with adding chocolate chips, coconut oil, raisins and playing around with the spices now that fall is upon us.
Place all ingredients in a bowl or stand mixer.
Mash together with a potato masher or mix on low in a mixer.
Scoop onto cookie sheet. I used a 2T ice cream scoop and placed them on non-stick foil. Since I was only doing 9 cookies, I was able to bake these in a small counter-top convection oven.
Bake for 15-20 minutes or until the edges just start to brown.
This is designed to be a dense, easily packable cookie and it is. No dairy, so very shelf stable. Perfect for your next backpacking trip!!