Description
Deliciously soft and chewy Banana Oatmeal Chocolate Chip Cookies made with wholesome oat flour, ripe bananas, and a touch of peanut butter for extra flavor. Naturally sweetened with maple syrup and studded with mini chocolate chips, these cookies are a perfect healthy treat for any time of the day.
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 ½ cups quick-cooking oats
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- ⅓ cup creamy peanut butter (or almond butter)
- 2 large ripe bananas, mashed
- ¼ cup maple syrup (or honey)
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- ½ cup mini chocolate chips (plus more for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together oat flour, quick-cooking oats, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
- Mix Wet Ingredients: In another bowl, combine the mashed ripe bananas, creamy peanut butter, egg, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredient bowl. Use a spatula to gently fold the ingredients together until just combined. Avoid overmixing to maintain a tender cookie texture.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough for melty, chocolatey bites.
- Form the Cookies: Using an ice cream scoop or tablespoon, scoop cookie dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Shape the Cookies: Lightly press down each cookie dough mound with your fingers or a spatula to flatten slightly. Since the cookies don’t spread much during baking, shape to your desired thickness. To prevent stickiness, dampen your fingers or spatula with water when shaping.
- Add Garnish: Sprinkle additional mini chocolate chips on top of each cookie and gently press them into the dough for an attractive presentation.
- Bake: Place the baking sheet on the middle rack of your preheated oven and bake for 8-10 minutes until the edges turn a nice golden color while centers remain soft. The cookies will firm up as they cool.
- Cool and Store: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Store the cooled cookies in an air-breathable container at room temperature for up to 3 days or refrigerate for up to 5 days. Avoid sealing in an airtight container to prevent moisture build-up and chocolate condensation; if moisture occurs, simply let the cookies breathe open.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Using very ripe bananas will enhance natural sweetness and moisture.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Do not overbake; cookies will appear soft when done but firm as they cool.
- Store cookies in breathable containers to maintain texture and prevent chocolate condensation.
- These cookies freeze well for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
