These cookies are a great way to use up a couple of bananas. The cookies are crispy on the outside and soft and chewy inside. The bananas in the cookies provide taste and sweetness, and butterscotch morsels give additional sweetness and a hit of caramel flavor that complements the bananas. Although quick oats give the cookies plenty of texture, a little shredded coconut adds to the soft, chewy aspect of the cookie. I add a dash of rum extract to the cookies, which really gives them a nice tropical flavor alongside the bananas and coconut. You can make a small batch of these cookies in minutes in your air fryer. Although you can stash some of the dough to bake later, don't leave it in the refrigerator for more than a few days as the bananas won't last forever. The cookies are great alongside fruit or ice cream or just warm out of the air fryer with a glass of milk or cup of tea or coffee. Enjoy!
Air Fryer Banana Oatmeal Cookies -- Makes 12+
2 mashed very ripe bananas (about 1 cup)
1/4 cup of canola oil
1 large egg
2/3 cup of sugar
1/2 teaspoon of rum extract
1 1/2 cups of quick oats
3/4 cup of flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of shredded coconut
1 cup of butterscotch morsels
In a medium bowl combine the mashed bananas, oil, egg, sugar, and rum extract and mix them well. Stir in the quick oats, flour, salt, baking powder, and baking soda until combined. Fold in the coconut and butterscotch morsels. Cut small pieces of baking parchment to fit your air fryer basket. Drop two or three 1 1/2 tablespoon mounds of dough onto each piece of parchment, spacing the mounds an inch and a half apart. Flatten the dough mounds slightly with your fingers. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer and air fry the cookies at 320 degrees for about 10 minutes or until barely set and a deep golden brown. Remove the cookies to cool and repeat the cooking process with the remaining dough.
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