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–+ servings

Banana Oatmeal Chocolate Chip Cookies

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These easy and delicious cookies made with ripe bananas and oats are a perfect sweet treat for any cookie lover.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 overripe banana 1 overripe banana (the browner, the better) Applesauce can be used for moisture
  • 1 cup 1 cup old-fashioned oats Quick oats can be used for a less chewy texture
  • 1/2 cup 1/2 cup all-purpose flour Whole wheat or gluten-free flour can be substituted
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/2 teaspoon 1/2 teaspoon cinnamon
  • 1/3 cup 1/3 cup unsalted butter (softened, not melted) Can substitute with melted coconut oil or a mild olive oil
  • 1/3 cup 1/3 cup brown sugar Granulated sugar or coconut sugar can be used
  • 1 large egg 1 large egg
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3/4 cup 3/4 cup semi-sweet chocolate chips Can use chopped nuts or dried fruit instead

Method
 

Preparation
  1. Smash your super-ripe banana in a big bowl until lumpy.
  2. Add the softened butter and brown sugar, then beat together until combined.
  3. Crack in the egg and drizzle in the vanilla extract. Mix well.
  4. Gently fold in oats, flour, baking soda, salt, and cinnamon until just combined.
  5. Stir in the chocolate chips.
  6. Scoop the dough onto a prepared cookie sheet using a soup spoon.
  7. Preheat your oven to 350°F (175°C). Bake for 11-13 minutes until edges are golden and centers are soft.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 60mgFiber: 1gSugar: 6g

Notes

Cookies can be stored in a sealed container at room temperature for four days; include an apple slice to keep them soft. Dough can be frozen and baked straight from the freezer with an additional two minutes of bake time.

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