Chewy Banana Chocolate Chip Cookies
Sooooo, I have been baking these cookies for over 5-6 years now… seriously! I started making these when I was a sophomore in my undergraduate of college. They have always been my OG and go-to breakfast long before I was so into smoothie bowls, or even plant based for that matter.
Whenever I started running, I started to eat bigger breakfasts because I was running so much and needed more energy. I always had a love for oatmeal because the carbs fueled my run, but couldn’t take the oatmeal with me to class a lot of the time because I was just always on the go. Hence, came the banana oatmeal cookies.
These cookies are super easy, simple, and are the exact ingredients I put into my oatmeal, but baked into a cookie so that I could throw them in a container, take them with me to class. I have been going back to them recently since I tend to drink smoothie bowls a little less when it’s cooler outside. I bake several cookies, throw them into mason jars in the fridge, and then grab a jar on the way to school, work, yoga, etc.
I have been taking them places with me recently and get questions on what I am eating, and then I explain that it’s basically oatmeal in a cookie form, and people LOVE the idea. They “get me going” so to speak in the morning with all of the fiber packed in them, plus, who doesn’t want to eat cookies for breakfast?! Not to mention, they’re only 6 ingredients!
Each batch will yield ~ 15 cookies depending on the size of your bananas. I typically will eat 5 cookies for breakfast, so this is 3 days worth. Keep them stored in the refrigerator; they will go bad if left out in room temperature for a few days; they stay good in the fridge for 3 days.
Ingredients:
3 RIPE Bananas (medium sized)
1 1/4 cup GF oats (bob’s red mill is the best; I definitely prefer gluten free old fashioned rolled oats)
2.5 tbsp ground cinnamon
1/2 cup organic ground flax meal (also use bob’s red mill)
3 tbsp Almond butter/Peanut butter (the smoother/more oily the better, as it will mix better into the cookies)
Dark Chocolate chips (enjoy life vegan dark chocolate chips are my fave)
Recipe:
Set the oven to 400*F. Place aluminum foil onto a large baking sheet and spray it down lightly.
Mash bananas with a fork and mix/mash until they applesauce consistency.
Add in oats and flax meal and combine. Then, add in cinnamon, honey, and almond/peanut butter.
Take a heaping spoonful and put a lump of the the batter onto the pan, then flatten out to cookie size. My cookies are 2.5 inches x 2.5 inches.
Top with chocolate chips by pressing them into the cookie on top. I disperse them evenly so that I can get chocolate in almost all bites :)
Bake for 25-30 minutes. You should be able to tap them and they’ll feel firm/crisp. They’re generally pretty soft on the inside.
Let them cool for about 15 minutes, then gently peel them off of the aluminum foil. Pour coffee, grab a cookie, and enjoy :)