Description
Warm, sweet, and chewy, these banana chocolate chip oatmeal cookies are a delightful treat that combines ripe bananas and creamy chocolate.
Ingredients
Scale
- 2 large overripe bananas
- 100 g (1 cup) rolled oats
- 75 g (⅓ cup) brown sugar
- 115 g (½ cup) unsalted butter, softened
- 125 g (1 cup) all-purpose flour
- ½ tsp baking soda
- A pinch of salt
- 150 g (1 cup) chocolate chips
Instructions
- Preheat your oven to 180°C (350°F).
- Mash the ripe bananas with a fork until smooth.
- Add softened unsalted butter and brown sugar to the mashed bananas, and cream together.
- Combine flour, oats, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips until evenly distributed.
- Using a cookie scoop, drop rounded balls of dough onto a baking sheet.
- Bake for 10-12 minutes, or until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg