Chocolate Chunk Banana Oatmeal Cookies
What we really like about these cookies is the texture. You get a bit of bite from the oats but there’s no crisp here, just a chewy, almost cake like experience. We made them with dark chocolate chunks but you could also swap with dried fruit (yuck) if you’re feeling healthy.
INGREDIENTS
2 cups of oats - we used rolled oats
2 mashed bananas (the suuuuuuper brown ripe bananas are perfect for this)
1/2 cup dark chocolate chopped - we used 70% dark chocolate here but you could use chocolate chips or dried fruit
1/2 cup chopped almonds - walnuts would be cool here too
4 tbs honey
1 tsp cinnamon
3 tbs melted coconut oil
2 large eggs
1 tsp vanilla extract
Pinch of salt
METHOD
Combine honey and coconut oil in a large bowl. Add in eggs one at a time, fully whisking and incorporating with honey and oil mixture until adding the next egg. Add in the vanilla, cinnamon and mashed bananas and mix through.
Once all incorporated, add oats, almonds, chocolate chunks and the pinch of salt. Fold until wet and dry ingredients are combined.
Cover the bowl and chill for 1-2 hours.
When done chilling, preheat the oven to 325 (F). We portioned the dough to reflect 8 very large cookies - so we rolled each portion into a ball and used our hands to slightly flatten them onto the baking sheet (make sure to leave some space between the cookies since they will expand).
Bake for 20 minutes if you want a firmer cookie, 18 minutes if you like them softer. If you’re making these with instant oats, bake for 20-25 minutes.
