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
-
Preheat oven to 350 degrees F. Line 2 half sheet baking sheets with parchment paper and set aside.
-
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.
-
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.
-
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.
-
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.
-
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.