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- 1 cup rolled oats - 1 ripe banana, well mashed - 1/2 cup almond butter (or your preferred nut butter) - 1/3 cup packed brown sugar - 1/2 teaspoon pure vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup dark chocolate chips - 1/4 cup chopped walnuts (optional, for added crunch) You can swap almond butter for other nut butters like peanut or cashew. If you're allergic to nuts, use sunflower seed butter instead. You can also replace brown sugar with coconut sugar for a lighter taste. For a gluten-free option, ensure your oats are certified gluten-free. - Bananas: Select ripe bananas with brown spots. They are sweeter and easier to mash. - Oats: Use old-fashioned rolled oats for the best texture. Quick oats may become too mushy. - Nut Butter: Choose a natural nut butter with minimal added ingredients. This ensures better flavor. - Chocolate Chips: Go for dark chocolate chips for a rich taste. They add depth to the cookies. - Walnuts: If using, pick fresh walnuts. This adds a lovely crunch and nutty flavor. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This heat makes the cookies rise well. Next, line your baking sheet with parchment paper. This step keeps the cookies from sticking. It also makes cleanup easy. In a big bowl, mash one ripe banana until it’s smooth. You want no lumps. Add 1/2 cup of almond butter to the bowl. Stir the banana and almond butter together well. The mixture should be creamy and mixed evenly. Take another bowl and add 1 cup of rolled oats. Mix in 1/2 teaspoon of baking soda and 1/4 teaspoon of fine sea salt. Stir these dry ingredients together. This mix helps the cookies rise and taste great. Now, combine the wet and dry mixes. Stir until they blend well, but don’t overmix. Next, gently fold in 1/2 cup of dark chocolate chips. If you like crunch, add 1/4 cup of chopped walnuts. Make sure they spread evenly through the dough. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the baking sheet. Leave about 2 inches between each scoop. This space lets the cookies spread as they bake. Pop the tray in the oven and bake for 10-12 minutes. Look for golden edges and set centers. After baking, let the cookies cool for 5 minutes on the tray before moving them to a wire rack. To get the right texture in your cookies, use ripe bananas. The riper the banana, the sweeter and moister your cookies will be. Use rolled oats instead of quick oats for a chewier bite. Mix the wet and dry ingredients just until combined. Overmixing will make your cookies tough. Bake them until the edges turn golden but the center feels soft. This should take about 10 to 12 minutes. If you have leftover dough, store it in the fridge. Place it in an airtight container for up to three days. You can also freeze the dough. Just scoop out the dough onto a baking sheet, freeze it until firm, then transfer to a bag. This way, you can bake fresh cookies anytime. Just add a minute or two to the baking time when using frozen dough. One common mistake is using unripe bananas. They won’t give the same flavor or moisture. Also, avoid packing the brown sugar too tightly. This can make the cookies too sweet. Finally, make sure your baking soda is fresh. Old baking soda won’t help cookies rise. Keep an eye on your cookies while they bake to prevent burning. Pro Tips Perfectly Ripe Bananas: Use bananas that are well-mashed and spotty for optimal sweetness and moisture, enhancing the overall flavor of your cookies. Nut Butter Variations: Feel free to experiment with different nut butters like peanut or cashew for unique flavor profiles that can complement the chocolate and banana. Cookie Texture Tips: For chewier cookies, slightly underbake them; for crunchier cookies, leave them in the oven a minute or two longer until they are golden brown. Storing Your Cookies: Store baked cookies in an airtight container at room temperature to maintain freshness, or freeze them for longer storage while preserving their delightful taste. {{image_4}} You can make these cookies even more fun by adding mix-ins. Here are some ideas: - Dried fruits like raisins or cranberries add natural sweetness. - Seeds, such as chia or flaxseeds, boost nutrition. - Coconut flakes give a tropical twist. - Peanut butter chips can replace chocolate for a nutty flavor. Feel free to mix and match to find your favorite combo! If you have dietary needs, you can easily adapt this recipe. For a vegan version, use plant-based butter instead of almond butter. You can also replace brown sugar with coconut sugar for a lower glycemic index. For a gluten-free option, ensure your oats are certified gluten-free. This way, everyone can enjoy these delightful cookies! To elevate the flavor, try adding spices or extracts. A pinch of cinnamon can warm up every bite. You might also add a splash of almond or coconut extract for extra depth. If you love nutmeg, it's a fantastic addition too. Just a little can change the cookie from good to great! To keep your chocolate chip banana oatmeal cookies fresh, store them in an airtight container. This will help prevent them from drying out. You can place parchment paper between layers to avoid sticking. Keep the cookies at room temperature for up to five days. If you want them to last longer, consider freezing them. Freezing cookies is easy. First, let them cool completely. Then, place the cookies in a single layer on a baking sheet. Freeze them for about two hours until firm. After that, transfer the cookies to a freezer-safe bag or container. Label the bag with the date. They can stay frozen for up to three months. When you're ready to eat, just thaw them at room temperature. To enjoy your cookies warm, preheat your oven to 350°F. Place the cookies on a baking sheet for about five minutes. This will refresh them nicely. You can also use a microwave. Heat them for ten to fifteen seconds. Be careful not to overheat, as this can make them tough. Enjoy your delightful treat! Yes, you can use ripe bananas with brown spots. In fact, they are perfect for this recipe. Brown spots mean the banana is sweet and soft. This sweetness will enhance the flavor of your cookies. The riper the banana, the better the taste! To make these cookies vegan, swap almond butter for a nut or seed butter. Use maple syrup instead of brown sugar for sweetness. Ensure that your chocolate chips are dairy-free. This simple change keeps the flavor and texture intact while making it vegan-friendly. You can use any nut or seed butter in place of almond butter. Peanut butter works well and adds a rich taste. Sunflower seed butter is a good choice for nut-free options. Each will give your cookies a slightly different flavor, but they will still be delicious. Look for golden brown edges and a set center. Gently touch the cookie; it should spring back slightly. If the edges are brown and the center feels soft, it’s time to take them out. Remember, they will continue to cook a bit while cooling. Yes, you can add protein powder! Start with one to two tablespoons. This will boost the protein without changing the cookie too much. Just be careful not to add too much, as it might alter the texture. You learned how to make delicious chocolate chip banana oatmeal cookies. Using simple ingredients can create tasty treats. I shared tips on ingredient choices and baking techniques. Remember to avoid common mistakes for great texture. Explore variations to fit your taste and diet. Proper storage keeps your cookies fresh longer. Enjoy making these easy cookies, and share them with friends and family. Baking can be fun and rewarding for everyone!

Choco-Banana Oatmeal Cookies Delight

Delicious oatmeal cookies made with ripe bananas, almond butter, and dark chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 cup rolled oats
  • 1 ripe banana well mashed
  • 1 2 cup almond butter (or your preferred nut butter)
  • 1 3 cup packed brown sugar
  • 1 2 teaspoon pure vanilla extract
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon fine sea salt
  • 1 2 cup dark chocolate chips
  • 1 4 cup chopped walnuts (optional, for added crunch)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the well-mashed banana and almond butter. Mix them together vigorously until the mixture is smooth and creamy, ensuring there are no clumps.
  • Add the packed brown sugar and pure vanilla extract to the banana mixture. Stir until fully combined, achieving a harmonious blend of flavors.
  • In a separate mixing bowl, whisk together the rolled oats, baking soda, and fine sea salt until evenly distributed.
  • Gradually incorporate the dry ingredients into the banana mixture, stirring continuously until everything is thoroughly combined.
  • Gently fold in the dark chocolate chips and walnuts (if using) until they are evenly dispersed throughout the dough.
  • Using a spoon or a cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each mound.
  • Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the centers appear set when gently touched.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Notes

For an inviting presentation, arrange the cookies in a charming stacked formation on a rustic wooden plate.
Keyword banana, chocolate, cookies, dessert, oatmeal