Bananas don’t just flavor these flourless cookies — they also make them sweet and tender so there’s no need for much sugar or fat. The key is to use very ripe, even over-ripe, bananas.

Banana Oatmeal Cookies

Yield: 1 to 2 dozen Time: About 30 minutes
4 tablespoons (1/2 stick) butter, plus more for greasing
1 1/2 cups rolled oats
3 large ripe bananas
2 teaspoons vanilla extract
3 tablespoons sugar
1/2 cup chopped nuts
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1. Heat the oven to 350°F. Melt the butter and let it cool to room temperature.
2. Pour the oats onto a rimmed baking sheet. Toast in the oven until they begin to turn golden, 15 to 20 minutes. Pour them into a bowl to stop the cooking.
3. Mash the bananas well in a large bowl with a fork or potato masher. Stir in the melted butter and vanilla.
4. In a separate bowl, mix the oats, sugar, nuts, baking powder, cinnamon, and salt. Add the dry ingredients to the banana mixture and stir just until combined.
5. Drop tablespoon-size mounds of dough onto lightly greased baking sheets about 2 inches apart. Bake for 12 to 15, minutes until golden brown. Cool for about 2 minutes on the sheets before transferring the cookies to wire racks to finish cooling. These will keep in an air- tight container for a day or two.