Banana Oatmeal Chocolate Chip Cookies
These soft and chewy Banana Oatmeal Chocolate Chip Cookies are made with just a handful of wholesome ingredients. No flour, no eggs, no refined sugar — naturally sweetened with ripe banana and ready in 25 minutes!
Ingredients
- 1 very ripe banana (100g), medium, well spotted
- 3/4 cup (65g) rolled oats
- 1 tbsp+1 tsp (20g) peanut or almond butter unsweetened
- 1 tbsp ground flaxseed (7g) + 2 tbsp water
- 1/4 tsp cinnamon
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 2 tbsp (20g) dark chocolate chips
- Optional: 1 tsp maple syrup or honey
Instructions
- Prep flax: In a small bowl stir ground flaxseed with hot water. Let it sit for 5 minutes to gel. The flaxseed mix acts like a binder since we are using only one banana. Ground flaxseed also adds fiber and ALA, which is a plant based omega-3 fatty acid.
- Mash: Preheat oven to 350°F / 175°C, line sheet with parchment. Mash banana completely smooth.
- Mix: Stir in oats, flax gel, peanut butter, cinnamon, salt, vanilla, and chocolate chips. Add maple syrup if using. Let it rest for 5 minutes so oats absorb.
- Scoop: Scoop 1.5 tbsp per cookie, flatten slightly. These do not spread at all.
- Bake: Bake 12 to 14 minutes until edges are firm and bottoms lightly golden. Centers will be soft.
- Cool: Cool 5 minutes on sheet before serving, they firm as they cool.
Notes
-Banana must be very ripe. Heavy spots = more sweet.
-Rest the dough 5 mins. Oats need to absorb. Otherwise cookies crumble.
-You can swap peanut butter with almond butter.
-Flatten before baking. They don't spread on their own.
-Easy swaps. Use raisins or nuts instead of chocolate chips. Or add nutmeg.