Makes about 26 cookies
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 cup brown sugar (either dark or light)
- 1/4 cup canola oil
- 1 1/2 tsp vanilla
- 1 egg
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups quick oats
- 1/2 cup chocolate chips, chopped walnuts or raisins (I used chocolate chips)
- 3 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 Tbsp maple syrup ~ or if you don’t prefer maple you can use 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- Preheat oven to 350°
- Combine bananas, sugar, oil, vanilla and egg in mixing bowl. Beat until combined.
- Add in flour, salt, baking soda, cinnamon and nutmeg. Mix on low until smooth.
- Finally pour in oats and chips, nuts or raisins. Stir until evenly incorporated.
- On a nonstick cookie sheet, or a cookie sheet lined with parchment paper, drop batter my large tablespoon, about 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Transfer cookies to a wire rack to cool.
- In a stand mixer combine cream cheese, butter and maple syrup or extract beating until smooth.
- Turn mixer down to low and add in powdered sugar until just combined. Turn mixer up to medium and beat until smooth, about 1 minute.
- Spread a tablespoon of frosting onto each cookie.
store in an airtight container for up to 3 days.
Refrigerate if desired.