Chocolate Chip Banana Oatmeal Cookies
Delicious thick and chewy oatmeal cookies that are loaded with banana flavour, and studded with chocolate chips!
Servings: 24 cookies
Calories: 163kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 2 cups (180g) porridge oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 large banana mashed
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips plus extra for topping
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, banana, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls (the dough should be sticky, but rollable), and place onto the prepared baking tray.
- Slightly flatten the dough balls, and press the extra chocolate chips on top. Bake for 12 - 14 minutes until firm and golden brown around the edges.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 84mg | Fiber: 1g | Sugar: 12g