Banana and Oatmeal Chocolate Chip Cookies
Banana and Oatmeal Chocolate Chip Cookies are my go-to healthier dessert that still tastes good. Each bite tastes like banana bread!
Servings: 12 cookies
Ingredients
- ⅓ cup mashed banana about 1 medium RIPE banana
- 2 tablespoon softened butter
- 6 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon flax seed ground
- 3 tablespoon chia seeds
- 1 +¼ cup oat flour
- ¼ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350F and prepare a baking sheet by lining with parchment paper.
- In a large bowl whisk together mashed banana, butter, maple syrup and vanilla extract.
- To the bowl, mix in ground flax seed, chia seeds, oat flour, oats, baking powder, baking soda and salt.
- Stir in chocolate chips. Once combined, place the dough in the freezer for about 5 minutes to chill.
- Drop 2 heaping tablespoons of dough onto the prepared cookie sheet. Repeat to form 12 cookies. Divide any excess dough amongst the balls.
- Bake for about 10-14 minutes or until the edges are golden brown halfway through baking drop the cookie sheet once on the shelf of the oven to flatten the cookies.
- Allow the cookies to cool for about 5 minutes before enjoying. I like to sprinkle mine with some flakey sea salt!
Notes
Oat flour: you can purchase store bought oat flour or make your own at home by blending 1.5 cups of oats in a high powered blender for about 5 minutes. Please note that I have not tested this recipe using any other flour alternative.
Flax seed and chia seed: BOTH of these are necessary for these cookies to help create the perfect texture. Flax seed should be ground/blended before adding as it helps absorb the nutrients while also creating a smooth texture. If you prefer, you can blend the chia seeds as well for a smoother texture. If you really want to experiment you can try substutiuing the seeds with additional oat flour however please note the texture may change.
Banana: pleasure ensure your bananas are RIPE. Brown or spotty bananas will result in the sweetest flavour.
Butter: I have tested this recipe using an equal amount of peanut butter and coconut oil and although they will work they do not have the same banana bread taste!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 142mg | Fiber: 2g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
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