These chocolate chip oatmeal banana cookies are honey-sweetened and the perfect healthier treat option when you’re craving a chocolate chip cookie.
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As I mentioned, this January I am taking a break from processed sugary candy & treats. It’s been 22 days now and has been a lot easier this time than in the past. I’ve felt more successful. That’s not to say that I’m ready to take the plunge into a no-processed-sugar lifestyle. There are still too many treats that I need in my life (twix cookie bars I’m looking at you). But I definitely feel more in control of my sugar intake than before. And I think this is something I want to do again, maybe even annually or biannually.
One thing that I think has added to my success is that I’ve simplified the goal and not made it something I have to obsess over. I still eat things like pancakes, breads, and crackers that have a little sugar in them. And I don’t feel guilty about that.
Another thing is that I allow for honey-sweetened treats. And these chocolate chip oatmeal banana cookies I’m posting today are definitely on the list of things I’ve enjoyed eating this month.
They are soft and chewy and whip up quick (under 30 minutes – yee haw).
They have bananas in them (which adds to their sweetness) but they’re not hugely banana-y flavored. Oh and they also have oats, which I think gives them just the right amount of texture.
What kind of bananas to use?
Always use ripe bananas. I know I’ve told you this before but your bananas should have brown spots on them like cheetahs. We call them cheetah bananas.
While not the best for eating plain (at least as far as my tastes go), cheetah bananas are hands down the best for baking. The sweet flavor is developed and they are much easier to mash as well.
In case you are wondering, I have successfully made this recipe with frozen bananas (many times actually). It does change the texture slightly and I do prefer them with fresh bananas. But if you want to try it, make sure you thaw the bananas completely and drain off any excess liquid before mashing them. I always weigh my ingredients when I use frozen bananas because the amounts will vary quite a bit.
The fastest and easiest way I’ve found to mash bananas is on a plate with a fork. Works like a charm.
Improving their looks (if you like)
If you’re biased about looks, the plain version of these cookies are not going to win any contests, okay?
See? Not very cute.
And I know looks aren’t everything, but they’re actually kind of ugly.
So I added this step purely for beauty (or maybe it’s just an excuse to sneak in a few more dark chocolate chips).
After scooping the dough balls (I use a #40 cookie scoop, aff. link), sprinkle on a few rolled oats on top. Then with wet fingers, press down each cookie until it’s a little flattened (this helps them cook more evenly). Then (here’s the good part), press 1 to 3 chocolate chips into each cookie top.
Actually forget the 1 to 3 thing. Just go with 3 okay?
Then pop them in the oven and inhale the aromas.
Out they come, smelling, looking and tasting amazing.
Now that they are ready for the beauty contest, try not to eat the whole pan.
Chocolate Chip Oatmeal Banana Cookies
These chocolate chip oatmeal banana cookies are honey-sweetened and the perfect healthier treat option when you're craving a chocolate chip cookie.
Ingredients
- ½ cup butter melted
- ½ cup (6 ounces) raw honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 medium bananas (6.75 ounces) mashed with a fork
- 1 large egg yolk
- ¼ cup (2 ounces) sour cream
- 2 cups (10 ounces) all-purpose flour
- ½ cup (1.6 ounces) rolled oats old fashioned or quick
- 1 cup (6 ounces) chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line 2 half sheet baking sheets with parchment paper and set aside.
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In a large bowl whisk together the melted butter, honey, vanilla, baking powder, baking soda, and salt until smooth and uniform. Add the mashed bananas, egg yolk, and sour cream and whisk until combined.
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Add flour, rolled oats, and chocolate chips all at once and mix with a rubber spatula just until no dry streaks remain, being careful not to overmix.
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Scoop the dough with a spoon in heaping tablespoonfuls (I use a #40 cookie scoop) onto the parchment-lined baking sheet. Press each dough ball down gently with moistened fingers to flatten just slightly. For prettier cookies, sprinkle on a few rolled oats before pressing down and then press 1 to 3 chocolate chips into each cookie top.
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Bake in preheated 350 degree oven for 10-11 minutes until cookies are still soft but set. Do not overcook or cookies will be dry. Let them cool for 1-2 minutes on baking sheet before removing to wire rack to cool completely.
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Once cool, these cookies can be stored at room temperature in a sealed container for a couple of days or frozen. For best results freeze cookies same day as they are made.
Recipe Notes
1. I have successfully made this recipe with frozen bananas, although it does change the texture slightly (I prefer them with fresh bananas). If you want to try it, make sure you thaw the bananas completely and drain off any excess liquid before mashing them. I always weigh my ingredients when I use frozen bananas because the amounts will vary quite a bit.
2. My preferred chocolate chips in this recipe are the Ghirardelli brand of dark chips but you can try any kind you like.
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe from Mel’s Kitchen Cafe, added oats for texture and converted to be honey-sweetened (the original recipe is really delicious too btw)
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
My son does not eat chocolate. Could I leave out the chocolate chips? If so, would I need to adjust any of the other ingredients or the baking time? Thanks in advance, Cate
Hi Cate, you should be able to omit the chocolate chips no problem
I like that recipe. My kids will love it!