{"id":906,"date":"2025-02-23T13:10:34","date_gmt":"2025-02-23T18:10:34","guid":{"rendered":"http:\/\/montrealvegan.com\/?p=906"},"modified":"2025-05-31T11:37:34","modified_gmt":"2025-05-31T15:37:34","slug":"banana-oatmeal-cookies","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/banana-oatmeal-cookies\/","title":{"rendered":"Banana Oatmeal Cookies"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-2760\" src=\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/03\/bananaoatcookies_m.jpg?resize=300%2C255\" alt=\"\" width=\"300\" height=\"255\" srcset=\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/03\/bananaoatcookies_m.jpg?resize=300%2C255&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/03\/bananaoatcookies_m.jpg?w=351&amp;ssl=1 351w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>This is a versatile recipe in which you can use a blend of flours and flakes, plus, it&#8217;s a great way to use up extra ripe bananas. They can be stored in the freezer for when you have a craving for a treat, if you don&#8217;t eat the whole batch in one day!<\/p>\n<p>Oh, and if you have too many bananas on the counter going ripe, simply peel them, cut them in half, place in freezer bags, and freeze for your next batch!<\/p>\n<h4>Ingredients<\/h4>\n<p>2 cups quick cooking rolled oats<br \/>\n1\u00bc cups flour (wheat flour, or a blend such as buckwheat, millet and einkorn)<br \/>\n\u00bd\u00a0teaspoon baking soda<br \/>\n\u00bd cup coconut<br \/>\n1 teaspoon salt<br \/>\n\u00bd teaspoon cardamom (optional, but gives nice subtle flavour)<\/p>\n<p>1 tablespoon cornstarch plus 3 tablespoons warm water<br \/>\n\u00be cup ripe banana, mashed, about 1\u00bd bananas<br \/>\n\u00bd cup vegan butter<br \/>\n\u00bd cup sugar<br \/>\n1 teaspoon vanilla<br \/>\n2-4 tablespoons water, as needed<\/p>\n<h4>Instructions<\/h4>\n<p>Preheat oven to 350 degrees.<br \/>\nCombine oats, flour, baking soda, coconut, salt and cardamom in medium bowl.<br \/>\nDissolve cornstarch in warm water.<br \/>\nCream butter and sugar in food processor or with a hand mixer; add cornstarch mixture, bananas and vanilla. Process until smooth.<br \/>\nAdd butter mixture to flour; mix well.<br \/>\nDrop spoonfuls, or cookie scoop, onto lightly oiled baking sheet or parchment paper.<br \/>\nBake 12-16 minutes, depending on size, or until golden.<\/p>\n<p>Makes 16-24 cookies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a versatile recipe in which you can use a blend of flours and flakes, plus, it&#8217;s a great way to use up extra ripe bananas. They can be stored in the freezer for when you have a craving for a treat, if you don&#8217;t eat the whole batch in one day!<\/p>\n","protected":false},"author":3,"featured_media":2758,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21],"tags":[27,70,104],"class_list":["post-906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-desserts","tag-banana","tag-oatmeal","tag-vegan-cookies"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/03\/bananaoatcookie_w.jpg?fit=749%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-eC","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=906"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/906\/revisions"}],"predecessor-version":[{"id":3819,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/906\/revisions\/3819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2758"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}