Banana Oat Chocolate Chip Cookies
Serves 12 cookies
Prep: 20 minutes • Cook: 15 minutes
GFFRFZ
Ripe bananas, hearty oats, creamy peanut butter, toasted pecans, and dark chocolate come together in soft, chewy cookies that are naturally sweet and satisfying. With no refined sugar and plenty of whole-food ingredients, these easy cookies make a great dessert, afternoon treat, or freezer-friendly snack without sacrificing the chocolate.
Ingredients
- 2 medium very ripe bananas, mashed
- 1/3 cup natural creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup dark chocolate chips
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Add the peanut butter, egg, and vanilla and stir until thoroughly combined.
- Add the rolled oats, cinnamon, baking powder, and salt and stir until evenly incorporated.
- Fold in the dark chocolate chips and chopped pecans.
- Allow the mixture to rest for 5 to 10 minutes so the oats can absorb some of the moisture.
- Scoop approximately 2 tablespoons of dough for each cookie onto the prepared baking sheet.
- Gently flatten each cookie with the back of a spoon, as the cookies will not spread much during baking.
- Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve slightly warm or allow to cool completely before storing.
Notes & Tips
- Very ripe bananas with plenty of brown spots provide the best natural sweetness and banana flavor.
- These cookies are intentionally soft and chewy rather than crisp because banana provides much of their moisture and sweetness.
- For a nuttier flavor, lightly toast the pecans before adding them to the dough.
- If the bananas are especially large or the dough seems too wet, add another 2 to 3 tablespoons of rolled oats.
- For a little extra chocolate, press a few additional dark chocolate chips into the tops of the cookies before baking.
- A tiny sprinkle of flaky sea salt over the cookies immediately after baking pairs especially well with the peanut butter and dark chocolate.
- Verify that the rolled oats, baking powder, peanut butter, and dark chocolate chips are gluten-free if needed.
- Store in an airtight container in the refrigerator for up to 5 days.
- The baked cookies can be frozen for up to 2 months and thawed individually when needed.
Nutrition:
135 cal • 4g protein • 7g fat • 16g carbs