Looking for a delicious treat that’s easy to make and perfect for any occasion? Look no further than these Banana Oatmeal Chocolate Chip Cookies! These cookies are not only incredibly tasty but also a breeze to whip up in no time.
Why You’ll Love This Recipe?
- Great flavors: The combination of ripe bananas, almond butter, and chocolate chips create a perfect balance of sweet and nutty flavors.
- Quick prep time: With simple ingredients and easy steps, you can have these cookies ready to bake in no time.
- Perfect for meal prep: These cookies make a great snack or dessert option that you can easily make ahead of time and enjoy throughout the week.
Ingredient Notes:
- Large ripe bananas, mashed: The mashed bananas add natural sweetness and moisture to the cookies.
- Almond butter: Adds a nutty flavor and helps bind the ingredients together. Peanut butter can be used as a substitute.
- Maple syrup: Provides additional sweetness and a hint of maple flavor.
- Vanilla extract: Enhances the overall flavor profile of the cookies.
- Rolled oats: Adds a chewy texture to the cookies. Use gluten-free oats if needed.
- Salt: Balances the sweetness of the other ingredients.
- Cinnamon (optional): Adds a warm and cozy flavor to the cookies.
- Chocolate chips: Adds a rich and decadent touch to the cookies.
- Chopped walnuts: Adds crunch and a nutty flavor.
Step-by-Step Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract.
- Stir in the rolled oats, salt, and cinnamon until well combined.
- Fold in the chocolate chips and chopped walnuts.
- Using a cookie scoop or spoon, drop the cookie dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- For a gooey center, slightly underbake the cookies.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Swap out the walnuts for pecans or almonds for a different flavor profile.
- Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty twist.
Expert Tips for the Best Results:
- Use ripe bananas for the best flavor and sweetness.
- Allow the cookie dough to chill in the fridge for 30 minutes before baking for thicker cookies.
- Experiment with different mix-ins like dried fruit or coconut flakes for variety.
Serving Suggestions:
Enjoy these Banana Oatmeal Chocolate Chip Cookies with a glass of cold milk or a cup of hot tea for the perfect snack or dessert. They also pair well with a scoop of vanilla ice cream for a decadent treat.
Storage and Reheating Tips:
To store, place the cookies in an airtight container at room temperature for up to 3 days. To reheat, place the cookies in a preheated oven at 350°F (180°C) for a few minutes until warm.
Frequently Asked Questions:
- Can I use old-fashioned oats instead of rolled oats? Yes, old-fashioned oats can be used as a substitute.
- Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 3 months. Simply thaw in the fridge before baking.
- Can I omit the nuts from the recipe? Yes, you can omit the nuts or replace them with seeds or additional chocolate chips.
- Can I use honey instead of maple syrup? Yes, honey can be used as a substitute for maple syrup.
Conclusion:
These Banana Oatmeal Chocolate Chip Cookies are a delightful treat that’s sure to please everyone. Give this recipe a try and let us know how it turns out! Enjoy the sweet and nutty flavors in every bite.
Print
Banana Oatmeal Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 cookies 1x
- Category: Desserts
- Method: Baking
Description
These Banana Oatmeal Chocolate Chip Cookies are a delicious and healthier twist on the classic cookie. The combination of ripe bananas, almond butter, and chocolate chips creates a soft and chewy treat perfect for any time of day.
Ingredients
Scale
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can sub peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine mashed bananas, almond butter, maple syrup, and vanilla extract. Stir in rolled oats, salt, and cinnamon until well combined. Fold in chocolate chips and chopped walnuts.
- Form Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
- Bake: Bake for 12-15 minutes or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can customize these cookies by adding dried fruit, coconut flakes, or different nuts.
- For a sweeter cookie, increase the amount of maple syrup or add a bit of brown sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg