Banana Oatmeal Chocolate Chip Cookie Recipe

Banana Oatmeal Chocolate Chip Cookie Recipe

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings: cookies

Calories: 133kcal

Author: Emily

These Banana Oatmeal Chocolate Chip Cookies are soft, chewy, and made with simple ingredients. Ripe bananas, hearty oats, and chocolate chips come together for an easy cookie that's perfect for breakfast, snacking, or dessert.

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Equipment

large mixing bowl
hand mixer (or stand mixer)
spatula
cookie scoop or large spoon
baking sheet
parchment paper or silicone mat
cooling rack

Ingredients

½ cup unsalted butter, room temp
½ cup unsweetened apple sauce
1 cup raw cane sugar (turbinado)
3 ripe bananas, mashed
1 teaspoon vanilla extract
2 large eggs
2½ cups all-purpose flour (can sub almond flour, see notes)
1½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
2 cups quick oats
1 cup semi-sweet chocolate chips
¼ cup chopped nuts (optional)

Instructions

Preheat the oven to 375°F (190°C) and prepare a cookie sheet with parchment paper or a silicone mat.
Put the butter and applesauce in a stand mixer or large mixing bowl. Beat on medium speed until mixed together. Don't worry if it looks curdled, it will smooth out as you add additional ingredients.
Add the sugar, bananas, vanilla, and eggs and continue to beat at medium speed. Next, add the flour, baking soda, salt, and cinnamon and continue beating until just combined.
Stir in the oats, chocolate chips, and nuts with a spoon or spatula.
Drop the dough onto the prepared baking sheet with a cookie scoop or spoon. These will rise and spread so give each one some room.
Bake for 10 to 14 minutes or until golden brown around the edges. Transfer to a wire rack to cool.

Video

Notes

Make sure you give these cookies plenty of room to spread out on the baking sheet; they like to spread out!
Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness
Don’t overmix the batter once the dry ingredients are added to keep cookies soft
Measure flour correctly by spooning it into the measuring cup and leveling it off
Use a cookie scoop for even-sized cookies and consistent baking
Let cookies cool on the baking sheet for about 5 minutes before moving to a rack
Don’t overbake; remove cookies when the edges are lightly golden for a soft texture.
Store these cookies in an airtight bag or container. They will stay good for several days.
You can make these cookies or muffins and freeze them for later. Once they have cooled completely, place them in a sealable bag or container and freeze for up to 6 months.

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