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Max Power's Banana Cookies

Max Power's Banana Oatmeal Cookies
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20
Author Cookie Madness


  • 1 cup all-purpose flour 140 grams
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup rolled oats
  • 1/3 cup flaked coconut can omit
  • 3/4 cup firmly packed light brown sugar 150 grams
  • 6 Tbs. unsalted butter room temp (84 grams)
  • 1/3 cup mashed banana
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped toasted nuts (I used toasted almonds)


  • Preheat an oven to 325°F. Line 2 baking sheets with parchment paper.
  • In a bowl, thoroughly stir together the flour, baking soda, and salt, then stir in the oats and coconut. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Stir in the banana, egg and vanilla. Stir in the flour mixture, about 1/2 cup at a time, then stir in the chocolate and nuts.
  • Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake one sheet at a time until golden brown, 12 to 15 minutes.
  • 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.