Bite-Sized Bread

More and more, the time my family is spending together is being spent outside. And then that's our routine, treats often take on a certain portability that is fairly necessary when you're hiking off to a park, finding the nearest canoe, or watching the sun set from the top of a hill. So when I'm hankering for my favorite banana bread, I will make a batch of these instead:

Yep, that's a Banana Bread Cookie - all of the ingredients that make banana bread drool-worthy in a package you can carry in your hand. Granted, these are not exactly small cookies, but they do pack a lot of flavor and even nutrition into them. I've been known to serve them as after-school snacks and have even grabbed one or two when I only had time to down a cup of yogurt in the morning for breakfast.

These are fairly easy cookies to make, but there are a few things that will help make that the case. First, use a silicone baking mat. If you don't have one, cover your baking sheets with parchment paper. Otherwise, these cookies could bake to the sheet fairly easily. Also, when you take them out of the oven, make sure you follow the instructions about cooling them before removing them. These cookies are moist and delicious, but will likely fall apart if you start moving them straight out of the oven. Give them a little time to rest.

The recipe calls for some plain yogurt and you only need that if you notice the dough is a bit too crumbly. Add the yogurt by teaspoonfuls until you get a good cookie dough consistency and only use as much as you need. Too much and you'll have mushy cookies instead of delightful ones that remind you of your favorite banana bread every time you take a bite! What's more, you can always toss one or two in the microwave for about 20 seconds to give yourself bite after bite filled with melted chocolate. Mmmmmm!

Banana Bread Cookies

  • 2 c. oatmeal
  • 1 1/2 c. flour
  • 1 T. baking powder
  • 2 tsp. cinnamon
  • 1 c. brown sugar
  • 1/4 c. butter, melted
  • 1/2 c. mashed banana (about 2 small bananas)
  • 2 tsp. vanilla extract
  • 1-3 T. plain yogurt, as needed
  • 2/3 c. chocolate chips

Preheat the oven to 325° F. Place a silicone baking mat on a baking sheet. Set aside.

Mix together the oatmeal, flour, baking powder, cinnamon, and brown sugar. In a separate bowl, combine the butter, mashed banana, and extract. Carefully stir the wet and dry mixtures together to form a dough. Add yogurt as needed to help the dough come together. Stir in the chocolate chips.

Drop the cookie dough in 2-3 tablespoon scoops onto the prepared baking sheet, leaving space between them. Flatten them slightly with a lightly-floured fork. Bake in the preheated oven for 14-16 minutes. Cool the baked cookies on the pan for 8 minutes before removing them onto a wire rack to cool completely.

  • Yields: 32 cookies
  • Preparation Time: 40 minutes

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