We make our all time favorite Banana Bread probably once every other week, and that is a conservative estimate. In fact, we go through aggressive bundles of bananas in general! If we aren’t munching on a plain ol’ banana, we are adding them to our protein shakes, our yogurt, our oatmeal, and of course our baked goods. You will never ever get sick of banana bread, but when quarantine ends and you want an on the go banana baked good, these Banana Oatmeal Chocolate Chip Cookies will do the trick!
For this recipe, our key ingredient is: Banana
Here’s why we care about this recipe:
- Bananas are not just a convenient on the go healthy snack. They are rich in many nutrients, including fiber, potassium, vitamin C and B6, just to name a few.
- If you have asthma issues, grab a banana instead of your inhaler! Not medical advice, by any means, but a handy little trick. A study found that just 1 banana a day decreases asthma development by 34%!
- Our stomachs thank us when we enjoy a banana. Bananas decreases diarrhea, and replace electrolytes from potassium when we have the runs. This prevents you from feeling weak or depleted.
- Bananas are also a source of prebiotics, which are essentially carbs that our body does not digest. A healthy gut needs prebiotics, which act as a food source for probiotics.
- Now we know why bananas makes us so happy! Bananas contain something called tryptophan, which has been linked to mood improvements and also memory boosts.
Banana Oatmeal Chocolate Chip Cookies
These fluffy cookies are sweetened with bananas and have a soft texture
Equipment
- Medium mixing bowl
- Large bowl
- Cookie sheet
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose gluten free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 medium ripe banana
- 3 tablespoons unsalted butter, softened
- 1 egg, at room temperature
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- In a medium bowl, mx together oats, flour, baking soda, cinnamon and salt until fully combined.
- In a large mixing bowl, mash the banana. Add the butter, egg, brown sugar and vanilla and beat until very well combined.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Stir in the chocolate chips.
- Refrigerate dough for at least 1 hour.
- Towards the end of the dough chilling process, preheat the oven to 350 degrees and prepare a baking pan with parchment paper or a silicon sheet.
- Bake for 11-14 minutes.
Notes
NUTRITION INFORMATION Yield: 12 Servings
Amount Per Serving: Calories: 255, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 79mg, Total Carbohydrates: 27g, Dietary Fiber: 2g, Total Sugars: 13g, Protein: 3g
Let us know what you think of this recipe in the comments below!
XO,
Amanda and Christina
