Well, here you are.
I love these cookies. Mind you, these are not traditional bake shop cookies and might be quite a different experience for many cookie go-ers. Because of the oats, the texture is chunky and chewy, not smooth. I definitely can see how that could throw you for a loop if you haven’t had a cookie like this before. I happen to find the texture of them really very satisfying. They are dense and filling. They taste like a treat and feel like a hearty snack.
Speaking of taste, the banana and chocolate in these come together beautifully. Chocolate and banana are (in case you didn’t know) very good friends. I haven’t tried them with a different add-in, but I also suspect that replacing the chocolate chips with dried cranberries or blueberries would also be wonderful.
I think these taste best once cooled. The sweet from the banana comes through much clearer then. So, I know many of you love a warm cookie, but definitely wait to try some once they’ve come to room temperature for the full flavor experience.
The bonus, as I mentioned earlier, is that they really are a pretty clean, nutritious cookie option. Whole wheat, whole grain oats, banana and minimal added sugar makes for a delicious, good-for-you snack.
I made these cookies vegan by using a vegan dark chocolate chip. You can use milk chocolate or semi-sweet chocolate if you like. You can also easily play with the size of these cookies. I made them fairly small for a quick snack, but I think that baking them in larger portions could make for a tasty morning treat. Eat one alongside a piece of fruit, cup of yogurt, or bowl of nuts and granola and you’ve got a delicious breakfast to start your day!
Oaty Banana Chocolate-Chip Cookies
Adapted from Cookie + Kate
Makes 30 small cookies
- 1 cup whole wheat pastry flour
- 2 cups old fashioned oats
- 1 tspn baking powder
- ½ tspn baking soda
- ½ tspn salt
- 1 tspn ground cinnamon
- 2 tblspns coconut oil (melted) or Earth Balance (or butter if making non-vegan)
- 1/3 cup turbinado (raw) sugar
- ½ cup brown sugar
- 1 tblspn egg replacer + 3 tblspns water (or 1 large egg, if you prefer)
- 1 large or 2 small ripe bananas, mashed
- ½ tspn vanilla extract
- 2/3 cup dark chocolate chips or carob chips
- Preheat your oven to 350 degrees. Prepare your baking sheet by either spraying with cooking spray or lining with a sheet of parchment.
- Combine your flour, oats, baking powder, baking soda, salt and cinnamon in a bowl. Toss together with a fork or whisk until well combined.
- In a large bowl, beat together the sugars and Earth Balance or coconut oil.
- Add the egg replacer mixed with water and beat in to the sugar mixture. Follow with both the mashed banana and vanilla extract. Beat until all ingredients are soft and combined.
- In batches, pour in your flour mixture, stirring well with a wooden spoon or spatula after each batch. Stir together until all ingredients are combined.
- Pour in your chocolate chips and fold into the batter.
- For smaller cookies, use a tablespoon measurement to drop batches of dough onto your prepared baking sheet. Bake in batches, for approximately 10 minutes each, until all cookies are done. They will brown slightly and plump up a bit.
- Move each batch to a wire rack to cool to room temperature.