Yip Yap Banana Snaps recipe

Source: It's Cooking the Three Dog Bakery Way by Mark Beckloff and Dan Dye

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 cup canola oil
2-3 large ripe bananas, mashed
1/2 cup honey
1 large egg
1 3/4 cup quick rolled oats

Heat the oven to 400 degrees F.

Stir together the flour, baking soda and cinnamon in a large bowl. Stir in the oil, bananas, honey and egg until smooth. Fold in the oats.

Drop the dough by the rounded teaspoonful, 1 1/2 inches apart, on 2 ungreased baking sheets. Bake 12-15 minutes, or until light golden.

Cool to room temperature before serving.

Store in an airtight container for up to 1 week, or wrap well and freeze for up to 2 months. Thaw before serving.

Makes about 36 cookies.