Banana Oatmeal Chocolate Chip Cookies
The perfect quick and healthy recipe to make with your overripe banana! The coconut sugar is the secret to incredible flavor in these cookies!
Servings: 12 cookies
Ingredients
Wet Ingredients
- 1 banana
- 3 tablespoons olive oil
- ½ cup coconut sugar brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup whole wheat flour
- ¾ cup rolled oats also called old-fashioned
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit (190C). Prepare the cookie sheet by covering it with a silicone mat or parchment paper.
- Wet Ingredients: In a large bowl, mash the banana, then add the olive oil, coconut sugar, and vanilla. Stir together.
- Dry Ingredients: Place the whole-wheat flour, rolled oats, baking soda, and salt on top of the banana mixture. Carefully stir together only the dry ingredients on top so the baking soda and salt are evenly distributed. Then add the chocolate chips and mix everything. Using a tablespoon or an ice cream scoop, drop rough cookie dough balls onto the cookie sheet. Press cookies down slightly.
- Bake: Bake cookies for 8-10 minutes until puffy and golden brown. They may look slightly soft still, but after removing them from the oven and letting the cookies cool on the pan for 5 minutes, they will be perfect. Put them on a wire rack with create the perfect texture.
Notes
I love to double these cookies to make a big batch to last for the week or to throw some in the freezer!
These freeze well, store them in a sealed bag or container and eat within six months.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 108mg | Potassium: 96mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg