Chocolate Chip Banana Oatmeal Cookies
These scrumptious banana cookies with chocolate chips and oats are simple to make and taste great!
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Servings: 16 cookies
Ingredients
- 3 very ripe bananas
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- ½ cup coconut sugar
- 1 cup old-fashioned rolled oats
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 400 degrees F.
- Peel the bananas and add them to a large bowl. Use a fork to mash the bananas.
- Add the peanut butter, vanilla extract, and sugar and stir them to combine.
- Add the oats and stir till fully combined. Then, stir in the chocolate chips.
- Use a cookie scoop or large spoon to scoop golf ball sized rounds onto a parchment-lined cookie sheet.
- Bake for 15 to 17 minutes until the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool for a few minutes before serving.
Notes
Storage - save cookies at room temperature in an airtight container for 2-3 days, in the refrigerator for up to 7 days, or freeze them for up to 2-3 months.
Baking Tips - Line your cookie sheet with parchment paper or aluminum foil. This keeps the cookies from sticking to the pan and makes clean-up easier!
Crispiness - If you like a crispier cookie, you can flatten the cookie dough balls with your hands before baking and add 2 minutes to the baking time. I enjoy a softer cookie (which these are), so only bake mine for 15 minutes. They need a few minutes to cool and set up before eating.
Equipment - Because this cookie recipe makes 15 to 16 cookies, you'll likely need to use two sheet pans/cookie sheets to bake all the cookies. I used a full-sized, rimmed baking sheet and a half-sized rimmed baking sheet.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 79mg | Fiber: 2g | Sugar: 12g