Imagine sinking your teeth into a cookie that's not just delicious, but actually sneaks in some nutritional goodness! These Banana Oat Chocolate Chip Cookies are the ultimate game-changer for health-conscious dessert lovers and chocolate enthusiasts alike. Packed with the natural sweetness of ripe bananas, the heartiness of rolled oats, and decadent chocolate chips, these cookies prove that healthy eating doesn't mean sacrificing flavor. Whether you're a busy parent looking for a quick snack or a fitness fanatic craving a smart treat, these cookies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup chocolate chips
- 1/4 cup peanut butter
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency with minimal lumps.
- Add peanut butter, honey, and vanilla extract to the mashed bananas. Mix well until all ingredients are completely incorporated and form a uniform mixture.
- Sprinkle baking soda and salt over the wet ingredients, stirring to distribute evenly throughout the mixture.
- Fold in the rolled oats, ensuring they are fully coated and integrated into the banana mixture.
- Gently fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie mound with the back of a spoon or your fingertips to help them spread evenly during baking.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire cooling rack to cool completely. The cookies will continue to set as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or refrigerate for extended freshness.
Tips
- Choose ultra-ripe bananas with brown spots for maximum natural sweetness and moisture.
- Use room temperature ingredients to ensure better mixing and consistent cookie texture.
- Don't overmix the dough - gently fold ingredients to keep the cookies tender.
- For extra crunch, lightly toast the rolled oats before adding them to the mixture.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely to achieve the perfect chewy-crisp texture.
- For variation, try adding chopped nuts or using dark chocolate chips for a more intense flavor.
- Store cookies in a single layer to prevent them from becoming soggy.
- If the dough seems too wet, add a bit more oats to achieve the right consistency.
- These cookies are best enjoyed within 2-3 days of baking for optimal freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 16g
Protein: 3g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 0mg
