Chocolate Chip Banana Oatmeal Cookies
Soft oat-and-banana cookies bound with almond butter and studded with chocolate chips and walnuts.
Ingredients
Wet Ingredients
- 3/4 cup mashed ripe banana Approximately 2 medium bananas; measure after mashing
- 1/2 cup almond butter Can substitute with peanut butter or any nut butter.
- 3 tbsp maple syrup For additional sweetness, adjust to taste.
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats Gluten-free if needed.
- 1/4 tsp salt
- 1/2 tsp cinnamon Optional.
- 1/4 cup chocolate chips Can substitute with dark chocolate chips.
- 1/3 cup chopped walnuts
Instructions
Method
- Heat oven to 350°F (175°C). Line a baking sheet.
- Mash bananas and measure about 3/4 cup. Mix with almond butter, maple syrup, and vanilla.
- Combine oats, salt, optional cinnamon, chocolate chips, and walnuts. Stir in wet mixture until all oats are moistened.
- Divide into 12 equal portions on the sheet and flatten into similar thick cookie shapes.
- Bake 12–15 minutes or until edges are lightly golden and centers look set.
- Cool on the sheet 10 minutes, then move to a rack. Cool fully before packing.
Notes
- Measure about 3/4 cup mashed banana; cookie texture is soft, not crisp.
- Refrigerate up to 4 days or freeze up to 3 months. Contains almonds and walnuts.