Description
Ripe bananas mash into tender, oat-studded dough, releasing a sweet aroma as chocolate chips melt into gooey pockets. Each bake yields golden-edged cookies that balance hearty whole grains with luscious cocoa bursts.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas
- 1/4 cup honey
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas until smooth.
- Stir the honey, melted coconut oil, and vanilla extract into the mashed bananas until well combined.
- In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt.
- Pour the dry ingredients into the banana mixture and stir until just combined.
- Fold in the dark chocolate chips evenly throughout the dough.
- Use a spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use gluten-free flour blend if you prefer a gluten-free version.
- Adjust the amount of honey to suit your desired sweetness level.
- Store cookies in an airtight container at room temperature for up to 3 days.
- The dough can be frozen for up to one month; bake from frozen adding an extra 2–3 minutes to the baking time.