Chewy Banana Oatmeal Chocolate Chip Cookies
Indulge in the ultimate treat with these Chewy Banana Oatmeal Chocolate Chip Cookies! Perfectly soft and chewy, these cookies are made with ripe bananas and wholesome oats, providing a deliciously comforting flavor. Enhanced by a hint of cinnamon and a touch of vanilla, each bite offers a delightful mixture of sweet and hearty. With the addition of semi-sweet chocolate chips, these cookies are an irresistible dessert that can be enjoyed any time of day. Whether for a snack, dessert, or a cozy gathering, they are sure to please friends and family alike. Easy to make and packed with nutrients, these cookies will quickly become a favorite in your household!
N/A
Servings
100
Calories
14
Ingredients
Ingredients
Unsalted Butter
1/4 cup (at room temperature)
Brown Sugar
1/2 cup
Ripe Banana
1 medium (mashed)
Large Egg
1 (at room temperature)
Vanilla Extract
1 teaspoon
Apple Cider Vinegar
1/2 teaspoon
Old Fashioned Oats
1 cup
Oat Flour
1 cup (or ground from 1 1/4 cups rolled oats)
Flax Seed Meal
1/4 cup
Baking Soda
1/2 teaspoon
Ground Cinnamon
1 teaspoon
Nutmeg
1 pinch
Salt
1/2 teaspoon
Semi-Sweet Chocolate Chips
1/2 cup (optional)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2
In a mixing bowl, cream together the unsalted butter, brown sugar, and ripe banana until smooth and well combined.
3
Add the large egg, vanilla extract, and apple cider vinegar to the mixture. Beat until fully incorporated and the mixture is light and fluffy.
4
In a separate bowl, whisk together the old-fashioned oats, oat flour (or ground rolled oats), flax seed meal, baking soda, ground cinnamon, nutmeg, and salt to combine all the dry ingredients evenly.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep your cookies tender.
6
Gently fold in the semi-sweet chocolate chips until distributed throughout the batter.
7
Using a tablespoon, drop heaping spoonfuls of the batter onto the prepared baking sheet, placing them about 2 inches apart to allow for spreading.
8
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned and the centers look set.
9
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
3.3g
Fat
15g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Banana Oatmeal Chocolate Chip Cookies?
These are soft, chewy cookies made with ripe bananas, wholesome oats, cinnamon, and semi-sweet chocolate chips for a hearty and sweet dessert.
How many calories are in each cookie?
Each cookie contains approximately 100 calories.
Are these cookies vegetarian?
Yes, these cookies are vegetarian as they contain no meat products.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking.
How long should I bake the cookies?
Bake the cookies for 10 to 12 minutes until the edges are lightly browned.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats are recommended for the best chewy texture, but quick oats can be used as a substitute if needed.
How do I make oat flour if I don't have it?
You can make your own oat flour by grinding 1 1/4 cups of rolled oats in a blender or food processor until fine.
Why is apple cider vinegar used in this recipe?
Apple cider vinegar reacts with the baking soda to help the cookies rise and maintain a tender texture.
Can I make these cookies vegan?
To make them vegan, replace the butter with a plant-based butter and use a flax egg or other egg substitute.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly browned and the centers look set.
What kind of banana should I use?
Use a medium-sized ripe banana that is well-mashed for the best sweetness and moisture.
Can I substitute the unsalted butter?
Yes, you can use salted butter (reduce added salt) or coconut oil for a different flavor profile.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze portioned dough balls for up to 3 months and bake them directly from the freezer.
Is flax seed meal necessary?
Flax seed meal adds nutrients and helps with the binding, but it can be omitted if you don't have it.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans would make a great addition to the batter.
How much fat is in one serving?
Each serving contains approximately 3.3g of fat.
How much protein do these cookies provide?
Each cookie provides approximately 1.7g of protein.
Are these cookies gluten-free?
They are gluten-free if you use certified gluten-free oats and oat flour.
Can I use white sugar instead of brown sugar?
Brown sugar is preferred for its moisture and molasses flavor, which contributes to the chewiness, but white sugar can be used.
Do I need to chill the dough before baking?
No, this recipe does not require chilling; you can bake them immediately after mixing.
What should I do if the batter is too wet?
If the batter seems too thin, you can add an extra tablespoon of oats or oat flour to thicken it.
How far apart should I place the dough on the baking sheet?
Place heaping spoonfuls of batter about 2 inches apart to allow room for spreading.
Can I use milk chocolate chips?
Yes, milk chocolate or dark chocolate chips can be used instead of semi-sweet chocolate chips.
What is the best way to mash the banana?
Use a fork or a potato masher in a small bowl until the banana reaches a smooth consistency.
Can I leave out the cinnamon and nutmeg?
Yes, you can omit the spices, though they provide a warm, comforting flavor to the cookies.
How many carbohydrates are in these cookies?
Each cookie contains about 15g of carbohydrates.
What is the role of vanilla extract in this recipe?
Vanilla extract enhances the sweetness and provides a deeper flavor to the cookie base.
Should I use a silicone mat or parchment paper?
Either will work well to prevent sticking and ensure even baking.
How should I cool the cookies?
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.