Banana Oat Chocolate Chip Cookies
These Banana Oat Chocolate Chip Cookies are a delightful treat that combines comforting flavors with healthy ingredients, providing a chewy and sweet indulgence perfect for any occasion.
Ingredients
Cookie Base Ingredients
- 1 cup ripe bananas (about 2 medium bananas) Use overr ripe bananas for better sweetness.
- 1 cup rolled oats
- 1/2 cup all-purpose flour Can substitute whole wheat flour for more fiber.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed Pack loosely to avoid overly sweet cookies.
- 1/2 cup chocolate chips Can use dark or semi-sweet chocolate chips.
- 1/3 cup melted coconut oil or butter Either option works well.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mash the ripe bananas thoroughly until smooth.
- Add melted coconut oil or butter, brown sugar, and vanilla extract to the mashed bananas. Stir until well combined.
- In another bowl, mix together rolled oats, all-purpose flour, baking soda, baking powder, and salt.
- Gradually incorporate the dry ingredients into the banana mixture until fully combined.
- Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with a glass of milk or plant-based milk. These cookies can be stored in an airtight container at room temperature for up to five days or frozen for up to three months.