Ingredients
- 1 cup quick-cooking oats
- 3/4 cup whole wheat pastry flour (or white whole wheat flour or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large ripe banana (1/2 cup mashed)
- 2 tablespoons coconut oil (or unsalted butter)
- 1 large egg
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Whisk together the oats, flour, baking powder, cinnamon, and salt.
- Mash the banana in a bowl.
- In a separate bowl, beat together the coconut oil, egg, brown sugar, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop rounded mounds of dough onto the prepared baking sheet and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Bake for 10-13 minutes, or until the edges are dry and the tops are set.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Variations
- Raisins or Dried Fruit: Swap chocolate chips for raisins, dried cranberries, or cherries.
- Sugar-Free: Use extra ripe bananas for sweetness.
- Gluten-Free: Use a 1:1 baking blend for the whole wheat flour and ensure the oats are certified gluten-free.
- Vegan: Use a flax egg instead of an egg and dairy-free chocolate chips.
Tips
- Don’t overmix the dough, as it will result in tough cookies.
- Chilling the dough is essential to prevent spreading and ensure a chewy texture.
- Adjust baking time if needed, as the moisture content of the banana can vary.
- Prepare the dough ahead of time and refrigerate for up to 2 days or freeze for up to 2 months.
