Banana Oatmeal Cookies
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Banana Oatmeal Cookies
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Mashed ripe bananas mean less sugar in these healthy banana oatmeal cookies. Soft and chewy, they're an easy recipe to eat any time of day!
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Ingredients
- 1 cup quick-cooking oats I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture
- ¾ cup whole wheat pastry flour or substitute white whole wheat flour or all-purpose flour
- 1 ½ teaspoons baking powder I recommend aluminum free
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 large very ripe banana enough to yield 1/2 cup mashed
- 2 tablespoons virgin coconut oil at room temperature (not melted) or unsalted butter
- 1 large egg at room temperature
- ¼ cup plus 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- ¾ cup dark chocolate chips
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Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until combined. Set aside.
- In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium-high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
- Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears, about 1 minute. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
- With a large cookie scoop or a measuring cup, portion the dough into 1/4-cup amounts and drop rounded mounds onto the prepared baking sheet.
- Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately), or cover the cookie sheet with plastic wrap and refrigerate for up to 2 days.
- When ready to bake, preheat the oven to 350°F. Place the cookie sheet in the oven directly from the refrigerator and bake for 10 to 13 minutes, until the cookies are dry on the edges, feel set on top, and a toothpick, when inserted in the center, comes out clean. Note: The amount of baking time you need will vary depending upon the moisture content of the banana. Don't be afraid to leave them in an extra minute or two if they still appear to be raw.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- TO STORE: Store cookies at room temperature for up to 4 days.
- TO FREEZE: Baked cookies can be frozen for up to 2 months.
- TO MAKE AHEAD: Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before baking.
Nutrition Information
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Serving
1(of 8)
Calories
358kcal
(18%)
Carbohydrates
57g
(19%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
23mg
(8%)
Potassium
449mg
(13%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
49IU
(1%)
Vitamin C
2mg
(2%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8large, 3-inch cookies (easily doubled)
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 358kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Potassium | 449mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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