Description
Deliciously soft and wholesome Banana Oatmeal Cookies made with quick oats, whole wheat pastry flour, ripe bananas, and rich dark chocolate chips. These cookies are easy to prepare, naturally sweetened with brown sugar and banana, and perfect for a healthy treat or snack. Refrigerating the dough before baking ensures a perfect chewy texture without spreading too much.
Ingredients
Dry Ingredients
- 1 cup quick-cooking oats (preferably quick oats for softer texture)
- ¾ cup whole wheat pastry flour (or substitute white whole wheat flour or all-purpose flour)
- 1 ½ teaspoons aluminum-free baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 large very ripe banana (enough to yield ½ 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
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until thoroughly combined. Set aside for later use.
- Mash banana and combine wet ingredients: In a large mixing bowl or stand mixer fitted with a paddle attachment, mash the ripe banana until you have ½ cup. Add the coconut oil or butter, egg, brown sugar, and vanilla extract. Beat on medium-high speed for at least 3 minutes until the mixture is very well combined and slightly chunky but wet. Scrape down the bowl as needed.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet mixture. Mix on low speed just until the flour disappears, about 1 minute. The dough will be wet and sticky at this stage.
- Add chocolate chips: Fold or mix in the dark chocolate chips evenly into the dough.
- Portion dough onto baking sheet: Using a large cookie scoop or ¼-cup measuring cup, drop rounded mounds of dough onto the prepared baking sheet, spacing them apart appropriately.
- Refrigerate the dough: Refrigerate the cookie dough on the baking sheet for at least 2 hours to allow it to firm up. This step helps prevent excessive spreading during baking. Alternatively, cover the sheet with plastic wrap and refrigerate up to 2 days before baking.
- Preheat oven and bake: When ready, preheat the oven to 350°F (175°C). Place the cold cookie sheet directly into the oven and bake for 10 to 13 minutes. Check for doneness by looking for dry edges, set tops, and clean toothpick tests. Adjust baking time depending on the moisture content of the banana if needed.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- TO STORE: Store cookies at room temperature for up to 4 days, keeping them in an airtight container.
- TO FREEZE: Baked cookies freeze well for up to 2 months. Thaw at room temperature before eating.
- MAKE AHEAD: Cookie dough can be scooped and refrigerated for up to 2 days or frozen for up to 2 months. Allow frozen dough to thaw overnight in the refrigerator before baking.
