Reviewed: Nov. 2, 2011

Tasty little cookies high in fiber and healthy fats. These were gobbled up crazy fast by my gym nut boyfriend! Super easy to make! Great alternative to banana bread for those less-than-ripe bananas.

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Reviewer:

KissMorticia

Cooking Level: Expert

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Prescott Valley, Arizona, USA

Reviewed: Sep. 9, 2011

I made mine with shortening as per the instructions and my cookies did not flatten at all. For flat cookies, butter is a must. Anyway, I used two bananas and creamed them with the shortening and sugar. i doubled the spices as well and added an icing sugar glaze (just dipped the rounded cookes into the glaze).

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Reviewer:

JeanieMomof2

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

They were pretty tasty and had a nice texture to them. They were especially great for breakfast. (:

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Reviewer:

nya

Cooking Level: Beginning

Home Town: Everett, Washington, USA

Reviewed: Sep. 10, 2010

I just made this recipe today and they are great! I split my batch and made half with chocolate chips and half with peanut butter chips. I made a few testers first with no chips added as well. My boyfriend likes the chocolate ones but I actually prefer the ones with nothing added. They are excellent cookies just as is. They are like mini, light, moist banana breads, so good! The peanutbutter chip ones were good too if you like pb and banana.

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Reviewer:

Dan

Reviewed: May 28, 2010

These cookies are splendid! I used whole wheat flour, and added some wheat germ and flax seeds. They were slightly dry, so I added a few tablespoons of water to the dough. I suggest to flatten them before putting them in the oven. Thanks for posting!

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Reviewer:

Rachel

Cooking Level: Intermediate

Reviewed: Mar. 27, 2010

Turned out perfect the first time, and tasted great! I added some raisins and an extra banana as they were a bit small. will make again!

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Reviewer:

Pyjama Chef

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Cooking Level: Expert

Living In: Copenhagen, Hovedstaden, Denmark

Reviewed: Mar. 17, 2010

best hot out of the oven made less fattening by subsituting 1/2 cup of shortening for applesauce. yummy.

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Reviewer:

busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 17, 2010

So so good! I didn't have nutmeg so i used ground cloves and added some vanilla extract. i only made 12 but next time, i'm definitely making 36!

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Reviewer:

ROSA1

Cooking Level: Beginning

Home Town: Medford, Oregon, USA

Reviewed: Feb. 8, 2010

i need to try this recipe again before i really rate it with stars. i read reviews and tried using this recipe in an altered state and i made cakies not cookies. i doubled the spices which was good i doubled the banana and egg and they are very cake like, they taste more like banana bread then cookies this way. i substituted splenda and that always works out well. i also split the splenda with brown sugar and not sure how that worked since i made the batter very cake like. so the two star is really my bad not the recipe and i will try this recipe again and re-review it.

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Reviewer:

clean_n_serene

Reviewed: Jan. 31, 2010

Would be a good breakfast cookie. Next time I make it I will try half whole wheat flour, 1/4 of shortening for apple sauce, raisins, and more spices! My 17 month old son loved these and they are more healthy than the other cookies I have made. UPDATE: I make these whenever I have a leftover brown banana. I use the apple sauce, butter instead of shortening, lots of raisins, sometimes I even add chopped dried apple .

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