I’m totally bananas for these gooey, soft, and super tasty chocolate chip cookies. The bananas keep them soft and give them a nice potassium and B6 boost, while the oats add all that fiber goodness. The dark chocolate? Well that’s great for smiles and that oh-so-important “mmmm” factor. This updated version of my fave cookie has 1/2 cup less sugar and nutritious rolled-oats!
Makes 2 dozen cookies
3/4 cup all-purpose flour (g-free works a-okay!)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 tablespoons (1/4 stick) unsalted butter, at room temperature (try coconut oil, too!)
1/2 cup light brown sugar
1 large egg
1 teaspoon organic vanilla extract
1 small or 1/2 large ripe banana, mashed (about 1/2 cup)
2 cups rolled oats
1 cup semisweet chocolate chips
Heat the oven to 350°F. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl and set aside.
In the bowl of a stand mixer (or in a large bowl if using a hand mixer) cream the butter and brown sugar together on medium speed until creamy, 1 to 1 1/2 minutes. Add the egg and vanilla and beat to combine, using a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana and 1/4 cup of water, beating until incorporated. Turn the mixer off and add the dry ingredients and beat on low speed until they’re just combined. Add the oats and the chocolate chips, mix briefly, and use a rubber spatula to scrape the sides and bottom of the bowl if needed.
Chill the cookie dough in the refrigerator for 15 minutes. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1 1/2-inch dough balls, placing them about 1 inch apart on the baking sheet. Bake until just golden on top, about 10 minutes. Cool on the sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.