These cookies do not expand in the oven. They are wonderfully crunchy and a great treat for the children. Sometimes recipes cannot be converted to using only oil and margarine must be used. In those cases, there is only one margarine that I recommend using since it is non-hydrogenated and has no trans fat and that is called Earth Balance. You can find it in your local health food store.


  • ½ lb Earth Balance margarine (2 sticks)
  • 2 eggs
  • 1 cup mashed banana
  • 1 ½ Tbsp. cinnamon
  • 1 ½ Tbsp. alcohol-free maple extract
  • 2 cups whole wheat pastry flour
  • ½ tsp. sea salt
  • 2 tsp. baking powder
  • 3 cups old fashioned rolled oats
  • ½ cup unsweetened shredded coconut
  • 1 ½ cups slivered almonds


Preheat oven to 350 degrees. Cream the margarine and egg together until well blended and smooth. Gradually beat in the banana, cinnamon and maple extract. Mix well until all ingredients are well blended.

In a large bowl, mix the flour, salt, baking powder, oats, coconut and almonds. Using a wooden spoon, combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the margarine/egg mixture and mix thoroughly until there is no sign of dryness.

Cover two large cookie sheets with parchment paper. Drop heaping tablespoons of the dough onto the cookie sheets, about 2" apart and press down lightly to flatten. Bake for 20 minutes or until lightly browned. Cool on a wire rack. Makes about 2 ½ dozen cookies.