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 oven to 350 degrees Fahrenheit.
- Mash bananas until puree-like consistency. Set aside.
- In a large bowl cream together butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Add egg, vanilla, and bananas. Mix on low until combined. Set aside.
- In a separate medium bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined.
- Fold in chocolate chips.
- Scoop 2 tablespoonfuls of dough and roll into balls. I like these cookies to be thick and rich but you can make smaller ones by using just 1 ½ tablespoons of dough per cookie ball.
- Arrange the cookie balls on a baking sheet lined with parchment paper or a silicone mat cookie sheet. These cookies need to be at least 2 inches apart. Don’t press them down!
- Bake for 11-13 minutes (the time varies due to different ovens) until the golden brown top. By the end of baking, the cookies should be soft in the middle and have risen up slightly.
- The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and with a creamy buttery flavor. For the chocolate chips, I like to decorate the cookies after they have baked by pressing 4-5 chocolate chips on top of the cookies.
- Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.
VIDEO
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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