These banana oat chocolate chip cookies will be your new favourite way to use up overripe bananas. This recipe produces thick and chewy cookies that are soft on the inside and have crispy edges. If you love banana bread, you are going to love these cookies!
1cup (250 grams)dairy-free buttermelted and cooled
1cupbrown sugar
2teaspoonspure vanilla extract
1 ½cupsplain flour
1teaspoonground cinnamonoptional
1teaspoonbicarbonate of soda
1teaspoonsalt
3cupsold-fashioned rolled oats
1cupchocolate chips
Instructions
In a large mixing bowl mash the bananas. Add in the brown sugar, melted butter and vanilla and whisk until all combined.
Sift in the plain flour, bicarbonate of soda, salt and cinnamon if using. Continue whisking until the flour is incorporated. Add in the rolled oats and fold through the mixture with a spatula. Finally add in the chocolate chips and mix through. Cover and place in the fridge to rest for 1-2 hours.
Preheat the oven to 180°C. Line a large baking tray with baking paper and scoop 3 tablespoon of dough per cookie leaving a little space between each cookie. Lightly press down the dough and shape with your hands if needed so that they are even. The dough will be quite sticky but that’s ok. Bake the cookies for 12-14 minutes or until golden on the edges. The cookies will seem quite soft but will continue to firm up as they cool. Repeat this step until all cookie dough is used.
Store the baked cookies in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
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.This dough can be made 24 hours in advance and left to chill in the fridge overnight.For vegan cookies, make sure you use vegan dark chocolate.