Banana Oat Chocolate Chip Cookies
Deliciously soft and chewy cookies made with ripe bananas and oats, featuring chocolate chips for a perfect sweet treat.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas The riper, the better for sweetness.
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour Can substitute with whole wheat flour or almond flour.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Sugars and Extras
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup chocolate chips Can substitute with dark or white chocolate chips.
- 1/4 cup chopped nuts Optional, can use walnuts or pecans.
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 with a fork until smooth.
- Stir in the melted butter until fully combined.
- Add both sugars to the banana mixture and mix well.
- Stir in the vanilla extract.
Mixing Ingredients
- In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet banana mixture. Stir until just combined.
- Fold in the chocolate chips and nuts if using.
Baking
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges begin to turn golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, chill the dough for about 30 minutes before baking. Store in an airtight container to keep fresh for up to three days.