Banana Oatmeal Cookies With Chocolate Chips
Sweet and chewy Banana Oatmeal Cookies are loaded with rich chocolate chips, banana and oatmeal, baked until soft with a chewy center. It's the perfect cookie to enjoy with your morning coffee or as a sweet snack any time of the day! With the right ingredients, these cookies are Gluten free.
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INGREDIENTS
- ½ cup mashed ripe bananas , about 2 medium bananas
- ½ cup brown sugar
- ½ cup unsalted butter softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 and ½ cup gluten-free flour blend, or all purpose wheat flour, see notes
- 2 cups quick oats (certified GF, if needed), or old-fashioned rolled oats for a more chunky cookie, see notes
- 1 teaspoon baking soda
- 1 teaspoon baking powder, certified gluten free, if needed
- ½ teaspoon salt
- ½ - ¾ cup semi-sweet chocolate chips , see notes
INSTRUCTIONS
- Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mash the bananas: In a small bowl, mash bananas until smooth and puree-like. Set aside.½ cup mashed ripe bananas
- Cream the butter and sugars: In a large mixing bowl, beat butter and sugars with a hand or stand mixer on low speed until smooth and creamy.½ cup brown sugar, ½ cup white sugar, ½ cup unsalted butter softened
- Add wet ingredients: Mix in the egg, vanilla extract, and mashed bananas until fully combined.1 large egg, 1 teaspoon vanilla extract
- Combine dry ingredients: In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet mixture, ½ to 1 cup at a time, mixing on low until just combined.1 and ½ cup gluten-free flour blend, 2 cups quick oats (certified GF, if needed), 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon baking powder
- Fold in chocolate chips: Gently fold in the chocolate chips with a spatula.½ - ¾ cup semi-sweet chocolate chips
- Shape the cookies: Scoop about 2 tablespoons of dough per cookie (or 1½ tablespoons for smaller cookies), roll into balls, and place on the prepared baking sheet. Lightly press the tops.
- Bake: Bake for 11–13 minutes until the tops are golden brown and the cookies have risen slightly. The centers should stay soft.
- Add extra chocolate chips (optional): Press a few extra chocolate chips on top of the cookies right after baking for a nice finish.
- Cool: Let cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
NOTES
- Flour - these cookies are made with gluten-free flour blend with xanthan gum but regular all-purpose will produce very similar results. Check out my own recipe for homemade gluten free flour. We also like Bob's Red Mill and Schar Mix C.
- Oats - Use certified GF oats if needed.
- Chocolate chips - ½ is usually enough but if you want to intensify banana chocolate flavor add ¾ cup.
- Overripe Bananas - For the sweetest flavor you’ll need about 2 medium-sized bananas that are ripe, full of brown spots, and mashed. Well, any banana will work here but overripe bananas will give the best sweetest flavor.
- To Store. You can store the cookies at room temperature in a tightly sealed airtight container for 2-3 days. For anything longer than that, I'd recommend keeping them refrigerated. These cookies are medium soft and will crumble easily after storing them. Make sure to keep them sealed so they don’t dry out too quickly.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 144kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 348mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 158IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
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