Banana Oat Chocolate Chip Cookies
Deliciously chewy banana oat chocolate chip cookies that are easy to make and perfect for any time of day.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas The riper the better for sweetness.
- 1/2 cup unsalted butter, softened Bring to room temperature before using.
- 1/2 cup brown sugar Can be adjusted to taste.
- 1/4 cup granulated sugar Can be adjusted to taste.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Can use gluten-free flour as an alternative.
- 1 cup rolled oats Ensure they are certified gluten-free if necessary.
- 1/2 cup chocolate chips Feel free to substitute with nuts or dried fruits.
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional) Adds extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
- Add softened butter, brown sugar, and granulated sugar to the bananas. Mix until well combined.
- Stir in the vanilla extract.
Combine Dry Ingredients
- In another bowl, combine flour, rolled oats, baking soda, baking powder, salt, and cinnamon. Mix well.
Mix Dough
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
- Fold in the chocolate chips until evenly distributed.
Baking
- Drop spoonfuls of the dough onto the baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12 to 15 minutes until lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To store, place cookies in an airtight container; they stay fresh for 3-5 days. They can be frozen for up to 3 months.