Banana Oat Chocolate Chip Cookies
Delicious and nutritious banana oat chocolate chip cookies, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas Choose ripe bananas for natural sweetness.
- 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats For a chewier texture, use old-fashioned oats.
- 1/2 cup almond flour Can be substituted with gluten-free flour.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/4 cup chocolate chips Use dark or semi-sweet chocolate for different flavors.
- optional nuts or dried fruit Add for extra texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the honey or maple syrup and vanilla extract to the mashed bananas, mixing until well combined.
- In another bowl, combine the rolled oats, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until combined.
- Fold in the chocolate chips and any nuts or dried fruit if using.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
To store, keep cookies in an airtight container at room temperature for about three days, or freeze for up to three months. For added flavor, consider garnishing with a sprinkle of sea salt when serving.