Tuesday, May 24

Lily's Eggless Banana Cookies

These are a staple in our house.  We make them at least every other week, or whenever bananas get over ripe...you know the ones that basically turn dark brown?  Do not throw them away!  This quick and easy recipe is yummy.  You will want your next bunch of bananas to ripen faster than you can eat them, just to make these healthy cookies!
  • 3 mashed bananas (very ripe ones, dark ones ok!)
  • ½ cup sugar
  • ½ cup oil
  • 1 ½ cup wheat flour
  • 1 tsp baking soda
  • 1 or 2 tablespoons of ground flax seeds
  • ½ or 1 cup semi-sweet chocolate chips (eyeball it to see how much you like)
  • (use sunflower seeds or nuts if you are not allergic!)
Preheat oven to 350 degrees F
Mash bananas in a medium bowl, add sugar, mix a little, and then add the oil.
Add the flour, baking soda, and flax seeds.  Mix well and then fold in the chips or nuts.
Drop by 1 tablespoon size (or 2 if you like big cookies) on to cookie sheet lined with parchment
Bake for about 15 minutes or until they look golden.
To make them last longer, we wrap the cooled cookies in wax paper, tuck in a zip lock bag and freeze.  Thaw one or two at a time in the fridge for snacks later. 



  1. Yummy! I'll have to post my Nana's banana bread soon!

  2. Yay! Please do. I want to make it!


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