Banana-Oatmeal Power Cookies

Those big tasty cookies are just what you will need for a good start of your busy day. They're filled with flaked coconut, oats, raisins, walnuts, flax seeds, sunflower seeds, bananas; all of the essential vitamins you will need to keep going until lunch time. Those cookies make a delicious and healthy snack for anyone. 

  • 1 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 3/4 cup firmly packed light brown sugar
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1 very ripe banana, mashed
  • 1 egg, at room temperature
  • 1/2 cup golden raisins
  • 1/2 cup dry cranberries
  • 1/2 cup chopped walnuts
  • 2 tbs. flax seeds
  • 2 tbs. sunflower seeds
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.
In a bowl, stir together the flour, coconut, oats, baking soda, flax seeds, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the raisins,  sunflower seeds,  dry cranberries and walnuts.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
Makes about 12 cookies.


Zhanna said...
June 27, 2011 at 12:26 PM  

Looks delectable.

Tres Delicious said...
September 5, 2011 at 4:10 AM  

Beautiful, looks totally delicious. Sounds healthy and I bet its great taken before workouts :)

aterrao said...
November 13, 2012 at 6:33 AM  

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Julie said...
July 15, 2013 at 9:41 PM  

These looked so good, so I thought I'd make them with a few tweaks. No all-purpose flour, but 1/2 oat flour, 1/2 whole wheat, and 1/2 rolled oats, minus 2 TB for wheat gluten (they gotta stick together). I don't like sunflower seeds, so I used chia seeds. I omitted the raisins, and I split the walnuts 1/4 with 1/4 almond meal (from making almond milk - it keeps for ages in the freezer).

They're still cooling, but I had to try one. Oh my god, it's like eating a rich, crazy flavorful banana bread... cookie. They're AMAZING. Thank you for this recipe.

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