Banana Oat Chocolate Chip Cookies

These banana oat chocolate chip cookies are soft, chewy, and filled with the sweet flavour of ripe bananas and melty dark chocolate. They’re an easy and delicious way to use up overripe bananas, using simple pantry staple ingredients. A little like banana bread, but in cookie form.

Course Morning Tea, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 293kcal

Author Sally

Equipment

Ingredients

2 mashed bananas about 1 cup
1 cup (250 grams) dairy free butter melted and cooled
1 cup brown sugar
2 teaspoons vanilla extract
1 ½ cups plain flour/all purpose flour
1 teaspoon ground cinnamon optional
1 teaspoon bicarbonate of soda/baking soda
1 teaspoon salt
3 cups rolled oats
1 cup chopped dark chocolate or chocolate chips

Instructions

In a large mixing bowl, mash the bananas until smooth. Add the brown sugar, melted butter, and vanilla, then whisk until well combined.
Sift in the flour, bicarbonate of soda, salt, and cinnamon. Whisk until just incorporated.
Use a spatula to fold through the rolled oats, then mix in the chocolate chips until evenly distributed.
Cover the bowl and refrigerate for 1-2 hours. This helps the dough firm up and makes it easier to handle.
Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
Scoop about 3 tablespoons of dough per cookie and place them onto the prepared tray, leaving a little space between each one. Lightly press down to flatten and shape with your hands if needed. The dough will still be sticky, and that’s perfectly fine.
Bake for 12-14 minutes, or until the edges are lightly golden. The cookies will be soft when you remove them from the oven but will firm up as they cool.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely before storing.

Notes

Storage Instructions: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Make Ahead: This dough can be made 24 hours in advance and left to chill in the fridge overnight.

Chocolate: To keep these cookies vegan, make sure you use vegan dark chocolate.

Tip: To ensure the cookies bake evenly I have found the best results come when you bake only 1 tray at a time on the middle rack.

Nutrition