"The best cookies you’ve ever made."

January 20th, 2009 4:08 pm by Kelly Garbato

So said Shane last night, upon tasting these super-yummy banana-oatmeal cookies, from satan (!) on VegWeb. After nearly 24 hours of nonstop snacking, I’ve got to agree.

As usual, my amateur-at-best photos don’t come anywhere close to doing this dessert justice.

2009-01-19 - Oatmeal Banana Cookies - 0001

I think it’s the banana-oatmeal base that really makes these cookies rock. I tossed in some chocolate chips, but methinks the recipe would be just as good without the chocolate bling. For a healthier cookie, substitute dried cherries, cranberries, blueberries and/or apples (and/or some walnuts or similar) in place of the chocolate chips. Or, heck, in addition to. This recipe strikes me as super versatile.

And not having to muck with egg substitute? Priceless.

Keep reading for my modified version of the VegWeb recipe.

Best Oat Cookies that Ever Existed


1 1/2 cups of whole wheat flour
1 teaspoon of baking soda
1 1/2 teaspoons of cinnamon
1/2 of a teaspoon of salt
1 1/4 cup of brown sugar
1/2 of a cup of regular sugar
Slightly less than 1/3 of a cup of vegetable oil
1 banana, mashed (the riper, the better)
1 1/2 teaspoons of vanilla extract
1/2 to 1 cup of water or soy milk (I used Silk Pumpkin Spice; Soy Nog will also work well)
2 1/4 cups of quick oats
Chocolate chips (and/or dried fruit and nuts) to taste


1. Preheat the oven to 350 degrees.

2. Mix the flour, baking soda, cinnamon and salt together in a small bowl. Set aside.

3. In a larger bowl, mix the brown sugar, white sugar and oil. Beat until smooth. Add the whole banana and vanilla. Mash the banana with a hand masher, stirring it in with the sugar/oil mix. Keep mashing until the banana is mostly blended with the sugar and oil. (A few banana lumps are ok.)

4. Add the flour mix to the banana/sugar/oil mix and blend as best you can. At this point, the mix will probably be somewhat dry.

5. Start adding the water (or soy milk) to the mix, a little at a time. Keep stirring in the liquid until your batter is moist and blended, even a little liquid-y.

6. Add in the oats and stir. Keep adding more water (or soy milk) as needed. The batter should be thick and moist, not dry, but not too liquid-y. If you do add a little too much water (soy milk), let the batter sit for a few minutes; this will allow the oats to absorb the excess liquid.

7. Add chocolate chips, dried fruit and/or nuts as desired. I used about 8 oz. of chocolate chips for this recipe.

8. When done, drop the batter onto greased cookie sheets by the tablespoon. You should get between 30 and 36 cookies. Allow space between the dough balls, as the cookies will expand and fluff up.

9. Bake at 350 degrees for 15 to 20 minutes. Let cool and enjoy!

(Crossposted to.)



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4 Responses to “"The best cookies you’ve ever made."”

  1. ARPhilo Says:

    I have been laying off making baked goods when I found myself snacking on multiple muffins at a time, but I just might have to relapse on these.

  2. Banana Oatmeal Cookies, Fully Loaded » V for Vegan: easyVegan.info Says:

    […] you!) is the most forgiving cookie recipe I’ve ever come across. Over the years I’ve tinkered with it repeatedly, and always with good results. I even made a low-sugar, chocolate-free version […]

  3. In which my Oatmeal Banana Cookies get even better. » V for Vegan: easyVegan.info Says:

    […] before I got sick last week, I made another batch of those super-awesome “Best Oat Cookies that Ever Existed,” courtesy of satan at VegWeb. I wanted to try a healthier version – especially considering how […]

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