Choco-Banana Oatmeal Delight

$- 1 cup rolled oats - 1 ripe banana, mashed - 1/2 cup almond butter (or any nut butter of your choice) - 1/3 cup brown sugar - 1/2 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup dark chocolate chips - 1/4 cup chopped walnuts (optional) You can use other nut butters like peanut or cashew butter if you prefer. If you need a sugar alternative, try coconut sugar or honey. For a gluten-free option, make sure your rolled oats are certified gluten-free. This way, everyone can enjoy these tasty cookies! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare your baking sheet. Line it with parchment paper to help with easy cleanup and prevent sticking. In a large bowl, mash one ripe banana. Add in 1/2 cup of almond butter. Mix them until smooth and creamy. Stir in 1/3 cup of brown sugar and 1/2 teaspoon of vanilla extract. Make sure everything blends well. In a separate bowl, whisk together 1 cup of rolled oats, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to your banana mixture. Stir until you see no dry spots. Finally, fold in 1/2 cup of dark chocolate chips and 1/4 cup of chopped walnuts if you like a little crunch. Now it's time to shape the cookies. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto your baking sheet. Space them about 2 inches apart to allow for spreading. Bake the cookies for 10-12 minutes. They should be golden brown at the edges and look set in the middle. Once baked, remove them from the oven. Let them sit on the sheet for 5 minutes. This helps them firm up before you move them to a wire rack to cool completely. Enjoy your tasty and soft cookies! To make your cookies chewy, use more mashed banana and nut butter. This adds moisture. For a crispier cookie, try reducing the banana or adding a little extra oats. Remember, don’t overmix the dough. Overmixing adds too much air and makes cookies tough. Mix just until the dry ingredients blend in. Using parchment paper is better than greasing the pan. It prevents sticking and makes cleanup easy. Bake until the edges turn golden brown. Let the cookies cool on the baking sheet for about five minutes. This helps them firm up before moving to a wire rack. You can enhance the flavor by adding spices. A sprinkle of cinnamon or nutmeg can bring warmth to your cookies. If you want a stronger chocolate taste, try adding cacao nibs. They give a nice crunch and deepen the chocolate flavor. Pro Tips Use Overripe Bananas: The riper the banana, the sweeter it will be, enhancing the flavor of your cookies. Chill the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. Experiment with Nut Butters: Try using different nut butters like cashew or peanut for varied flavors. Store Properly: Keep cookies in an airtight container to maintain freshness for up to a week. {{image_2}} You can make these cookies even healthier. Try using sugar-free sweeteners. This keeps the sweetness but cuts calories. Another option is to add protein powder. This gives your cookies a boost of nutrients. It also makes them more filling. Want to mix things up? Add dried fruits like cranberries or raisins. They add a nice chew and sweetness. You can also try different nut butters. Peanut butter or cashew butter work great too. Each choice brings a new taste to your cookies. If you love cookie bars, make them instead of individual cookies. Just spread the dough in a pan and bake. Cut them into squares after cooling. You can also make bite-sized cookies for quick snacks. Just use a smaller scoop for the dough. This way, you can enjoy more cookies! To keep your chocolate chip banana oatmeal cookies fresh, use an airtight container. A glass jar or a plastic container works well. Store cookies at room temperature for up to four days. If you live in a humid area, refrigeration can help them last longer. Just remember to let them warm to room temperature before enjoying. You can freeze the cookie dough for later use. To do this, scoop the dough onto a baking sheet lined with parchment paper. Freeze the dough balls for about one hour. Once frozen, transfer them to a freezer bag. This way, you can bake fresh cookies anytime! When you’re ready to bake, take out the dough and let it thaw on the counter for about 30 minutes. Then, bake as usual. You might need to add an extra minute or two to the baking time. Chocolate chip banana oatmeal cookies last about four to five days in storage. To check if your cookies are still good, look for any signs of spoilage. If they smell off or have mold, it’s time to toss them. Fresh cookies should smell sweet and delicious! Can I use quick oats instead of rolled oats? Yes, you can use quick oats. They will change the texture slightly. Quick oats may make the cookies softer and chewier. Can I substitute the banana for applesauce? You can replace banana with applesauce. This swap will work well, but the flavor will differ. Applesauce gives a milder taste. How do I know when the cookies are done baking? Look for golden edges and set centers. The cookies will look firm and slightly puffed. What is the best way to measure brown sugar? Pack the brown sugar into a measuring cup. Use a spoon to press it down firmly. This ensures you use the right amount. How can I make sure my cookies don't spread too much? Chill the dough before baking. A colder dough helps cookies hold their shape. Also, use parchment paper to prevent spreading. Are these cookies vegan-friendly? Yes, these cookies are vegan. Use almond butter and dark chocolate chips for a vegan treat. Just check the labels to be sure. Can I add more chocolate chips or nuts without changing the consistency? You can add more chocolate chips or nuts. Just keep the total amount of dry ingredients the same. Enjoy experimenting with flavors and textures! You learned about making delicious cookies using simple ingredients. We covered substitutions to suit your needs and easy steps for baking. Tips helped you achieve the right texture, while variations added some fun. Storing and freezing your cookies ensures you savor them later. Baking opens possibilities and brings joy. Enjoy your cookie-making journey, and don’t forget to experiment! You’ll create delightful treats everyone loves.$

Choco-Banana Oatmeal Delight

Delicious cookies made with rolled oats, mashed banana, and dark chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 12

Ingredients

1 cup rolled oats
1 ripe banana mashed
0.5 cup almond butter (or any nut butter of your choice)
0.33 cup brown sugar
0.5 teaspoon vanilla extract
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup dark chocolate chips
0.25 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed banana and almond butter, mixing them together until smooth and creamy.
Stir in the brown sugar and vanilla extract until well incorporated.
In a separate bowl, whisk together the rolled oats, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until combined.
Fold in the dark chocolate chips and chopped walnuts if using.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the oven for 10-12 minutes, or until the edges are golden brown and the cookies look set.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Arrange the cookies in a stacked formation on a rustic wooden plate and garnish with a few extra chocolate chips and banana slices to hint at the delicious flavors inside. Enjoy with a glass of milk or a warm beverage for a delightful treat!

Keyword banana, chocolate, cookies, oatmeal