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Banana Coconut Cookies

What you need: 

2 bananas, mashed
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup vegetable oil
3 teaspoons nondairy milk (I use soy)
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup rolled oats
1 cup shredded coconut

What you do: 

1. Preheat oven to 350 degrees F and lightly oil a cookie sheet. In blender/food processor, blend together mashed bananas, vanilla, sugar, oil, and milk.
2. In large bowl, sift together flour, baking soda, and cinnamon. Stir in the oats and then fold in the banana mixture well.
3. Fold in shredded coconut. Scoop spoon-sized portions onto prepared cookie sheet and bake for 15-20 minutes.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

I added 1 tbsp EnerG egg replacer and 2 tbsp additional soy milk

I just wanted to mention that I'm at a higher altitude, which may have had something to do with needing the extra moisture.

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wow i didn't change a thing and they taste amazing. I might put some Philsbury classic frosting on them. :-)

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Just made these. Used the recipe as is. Came out delicious!

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I added some Egg Replacer and a  wee bit more soy milk  as well. They're great. Thanks.

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I've made these twice now.  The first time the flavor was perfect, but they crumbled apart.  The second time I added 1 tbsp EnerG egg replacer and 2 tbsp additional soy milk (the equivalent of 2 eggs) and the cookies came out perfect.  Also I used a hand mixer instead of a blender or food processor cause I don't have either.  These are not overly sweet cookies,  I might add a bit more sugar next time too.

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;D  After a day in the fridge they are even better because the oats arent as hard now so they dont get stuck in my teeth  ::) 

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These are great  :)  Thanks for the recipe!

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This recipe is fantastico!  I didn't use an electric mixer and I just eyed the measurements and plopped all the ingredients together, no sifting and still it turned out perfect!  All the cookies were soft and fluffy as could be.

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yeah! just made these, great cookies :)
They're kinda slightly crispy on the outside and very moist and soft.  The few left in the tin  seem to be becoming ( ???) more densely moist and soft as time goes on.  They won't be there long...
oh, & I used a whole cup coconut.  Yum!

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these cookies were AMAZING! the entire batch was gone within the hour (and i did most of the eating  ???) i used about 1/2 cup of coconut instead of a full cup and they still came out with the perfect chewiness. they taste much like banana bread and are soo moist! thanks for the recipe!

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