AbuS style Tropical Oat Stackers
I think it’s safe to say AbuS has become a bit of a fat-a-phobe. Anything that can be done to remove fat from a recipe must be done. This recipe originally started with nuts and a 1/4 cup of butter or oil. It’s now got no nuts and 2 Tbsp of oil. It can’t be completely eliminated without making the cookies impossible to cook.
I’m lucky if these cookies last more than a few hours in Casa Squeaky. Usually, they’re gone before the night is out. I first made this recipe probably 3 weeks ago, and I already have it committed to memory. Perhaps I’ve made it a few too many times?
I actually prefer it in dough form, so I scoop myself out a bowl before I bake. It’s almost like a bowl of banana coconut oatmeal. Hmm, now that sounds good. Me thinks I’ll be googling recipes for that this week.
- 3 large ripe bananas
- 2 Tbsp neutral oil
- 1 cup shredded coconut (if sweetened, no need to add any additional sugar)
- Sugar to taste, probably 1/4 cup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/4 or more of rolled oats (the recipe originally calls for 2/3 cup, but since we eliminated the nuts, I think it needs something more solid to hold it together. I actually don’t know the amount I use. I just keep adding until the dough holds together and isn’t very mushy)
- Preheat oven to 350 degrees.
- Throw bananas and oil in food processor. Process until smooth.
- Add vanilla, salt and baking powder, and process until incorporated.
- Add coconut (and sugar if using). Process until mixed
- Add oats until the dough becomes semi solid.
- Spray cookie sheet and drop teaspoon or tablespoon sized dough balls onto sheet. Back 8 to 10 minutes, or until the bottom is browned.