Save Soft, chewy cookies made with ripe bananas, oats, and chocolate chips&naturally sweetened and deliciously simple.
One afternoon, I experimented with ripe bananas and oats from my pantry, craving something sweet yet simple. These cookies became an instant hit, vanishing before I could save any for later.
Ingredients
- 2 large ripe bananas: mashed and provide natural sweetness
- 2 tablespoons coconut oil (or melted butter): adds richness to the cookies
- 2 cups rolled oats: give the cookies texture and bulk
- 1/4 teaspoon salt: balances the flavors
- 1/2 teaspoon ground cinnamon (optional): a hint of spice if desired
- 1/2 cup semi-sweet chocolate chips: delicious pockets of chocolate in each bite
Instructions
- Prepare Baking Sheet:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash Bananas:
- In a large bowl, mash bananas until smooth.
- Combine Wet Ingredients:
- Stir in the coconut oil with mashed bananas.
- Add Dry Ingredients:
- Add oats, cinnamon (if using), and salt, mixing until combined.
- Fold In Mix-ins:
- Fold in the chocolate chips gently.
- Shape Cookies:
- Scoop heaping tablespoons of dough onto the prepared baking sheet and flatten slightly.
- Bake:
- Bake for 12–15 minutes, until set and lightly golden around the edges.
- Cool:
- Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Save My kids love to help scoop these cookies and always sneak chocolate chips while baking. They remind me of cozy weekends spent together in the kitchen.
Required Tools
Mixing bowl, fork or potato masher, baking sheet, parchment paper, spoon or cookie scoop
Allergen Information
Contains oats and chocolate&(check for dairy, soy, or gluten sensitivities). Always verify ingredient labels for allergens and select certified gluten-free options if needed.
Nutritional Information (per cookie)
Calories: 105, Total Fat: 4 g, Carbohydrates: 18 g, Protein: 2 g
Save Enjoy these oat-banana cookies warm with a glass of your favorite milk or as a quick snack throughout the week.
Recipe FAQs
- → Can I use gluten-free oats?
Yes, gluten-free rolled oats can be used to accommodate gluten sensitivities while maintaining the texture.
- → What substitutes work for coconut oil?
Butter or dairy-free margarine can replace coconut oil, adjusting for dietary preferences.
- → How to make them dairy-free?
Use dairy-free chocolate chips and substitute butter with coconut oil or plant-based alternatives.
- → Can I add nuts or dried fruit?
Adding chopped nuts or dried fruits enhances flavor and texture, offering tasty variations.
- → How to store these treats?
Store in an airtight container at room temperature for up to three days to keep freshness.