Description
Deliciously soft and chewy Chocolate Chip Banana Oatmeal Cookies made with ripe bananas, peanut butter, and dark chocolate chips. These wholesome cookies are naturally sweetened with coconut sugar and packed with hearty oats, making them a perfect guilt-free snack or dessert.
Ingredients
Main Ingredients
- 3 very ripe bananas
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup old-fashioned rolled oats
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the cookies.
- Mash the bananas: Peel the ripe bananas and place them in a large bowl. Use a fork to mash them thoroughly until smooth and creamy.
- Combine wet ingredients: Add the peanut butter, vanilla extract, and coconut sugar to the mashed bananas. Stir well until all these ingredients are evenly mixed.
- Add dry ingredients: Incorporate the rolled oats into the banana mixture and stir until fully combined. Then gently fold in the dark chocolate chips to distribute them throughout the dough.
- Form the cookies: Use a cookie scoop or a large spoon to scoop golf ball sized portions of dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake the cookies: Place the cookie sheet in the preheated oven and bake for 15 to 17 minutes, or until the cookies turn golden brown around the edges.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for several minutes before transferring to a wire rack or plate to cool completely. Enjoy!
Notes
- Use very ripe bananas for natural sweetness and moisture in the cookies.
- Peanut butter adds richness but you may substitute with almond butter for a different flavor.
- Make sure to use old-fashioned rolled oats for the best texture; quick oats will make the cookies softer.
- Dark chocolate chips add a rich contrast; semi-sweet or milk chocolate can be used if preferred.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe yields approximately 16 medium-sized cookies.
