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Oaty Chocolate Chip and Banana Cookies recipe

Oaty Chocolate Chip and Banana Cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Banana cookies

A lightly spiced cake-like cookie, which is packed full of chocolate chips, oats and banana-ry goodness. Enjoy with a big mug of tea or coffee.

205 people made this

IngredientsMakes: 4 dozen

  • 200g caster sugar
  • 225g margarine
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed
  • 160g porridge oats
  • 170g plain chocolate chips

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 190 C / Gas 5.
  2. In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sieve together the flour, bicarbonate of soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, oats and chocolate chips, mix until well blended.
  3. Drop heaped spoons of the batter onto unprepared baking trays. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from tray to cool on wire racks.

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Reviews & ratingsAverage global rating:(217)

Reviews in English (196)

These cookies are delicious! They end up soft and slightly cakey - really tasty. Instead of plain chocolate I used a bar of plain (or milk) chocolate that had hazelnuts through it and this worked really well!-20 Mar 2014

by bevvie

This makes an excellent cookie. My mother used to make a cookie like this when I was a little girl. I can't remember if her's was as cake like but I think it was close. Either way, we really love these. I did a few things different. I replaced over half of the butter with applesauce and I used brown sugar as well as white and added in some walnuts for crunch. I think the applesauce, oatmeal, and bananas makes it a good cookie to give children. It's a little healthier than your normal chocolate chip cookie! Thanks Jenny!-25 Jan 2005

by 2SANJA

I revised the receipe. Instead of chocolate chips I have used dried cranberries and dried blueberries. Everyone loves the cookies. Another thing I have learned is cook all of your cookies on parchment paper and never melt your butter in the microwave.-28 Jun 2005


Banana Chocolate Chip Cookies

This post may contain affiliate links. Please read my disclosure policy.

Easy banana chocolate chip cookies recipe, requiring simple ingredients, ripe bananas and lots of chocolate. They are soft, moist with a cake like texture.

If you have any ugly RIPE bananas lying around, make these banana chocolate chip cookies asap.

This is my Mom’s recipe and even after trying countless banana cookie recipes from cook books and blogs, I always come back to this family FAVORITE recipe.

I even tried those popular healthy banana chocolate chip cookies (3 ingredients) and honestly, I didn’t like them too much.

Those might be good cookies for a quick breakfast on the go but they are certainly NOT the type of cookies I would put in a cookie basket.

However, these chocolate chip banana cookies are INCREDIBLE and PILLOWY SOFT and bursting with banana and chocolate flavors.

There are NOT low fat banana chocolate chip cookies but you can do some MODIFICATIONS to make them a bit healthier:

  • Use coconut oil or coconut butter instead of butter.
  • Use dark chocolate chips instead of milk or semisweet chocolate chips.
  • Use a combination of whole wheat and all-purpose flour (1/2 cup all-purpose and 1/2 cup whole wheat).


Raspberry Chocolate Chip Oatmeal Cookies


On Super Bowl Sunday, I woke up to the sun shining, birds chirping outside my window, and a weather report that predicted a high of 70°F for the first time this year. I nearly jumped out of bed with joy—I love when warm spring-like days come this early!

I sat on the patio in one of our wicker lounge chairs, slowing sipping my favorite smoothie (← I drink that every single day!) while enjoying the quiet calm of the morning before the football festivities began. Although I planned to plant myself at my desk afterward and catch up on a little blog work before the big game, I decided to rearrange my schedule instead.

With weather that gorgeous, it’s practically a crime not to spend as much time outside as I can!


So I threw on shorts and headed out for a long walk around the neighborhood. Surprisingly enough, I passed absolutely no one while wandering the residential streets… Everyone must have been inside prepping for their parties, but by the smell of charcoal wafting from a few homes’ backyards, at least a few families had already started flipping burgers for their guests!

With the warm rays of sunshine pouring down, I decided to tack on an extra mile to my spur-of-the-moment walk—I just wasn’t ready to go back indoors quite yet!—and I ended up back at home nearly an hour after I started. Even then, I put off my work for a little bit longer (perhaps you saw on my @AmyBakesHealthy Snapchat how I waited so long and had to edit these mug cake photos during the first half of the football game?… whoops!) because…


I spotted an overflowing carton of juicy berries in the fridge and baked these Raspberry Chocolate Chip Oatmeal Cookies to nibble on during the Super Bowl! They’re soft, chewy, and full of the same sweet sunshiny flavors of spring and summer that I had felt walking around the neighborhood. Plus they’re made with entirely wholesome ingredients, so they’re really healthy and basically guilt-free!

These cookies are the next installment in my clean eating oatmeal cookies series. ← Have you tried any of those recipes yet? They’re some of the most popular ones on my blog—and for a good reason! The cookies contain no butter, refined flour or sugar, yet they’re still just as soft and chewy as traditional recipes. The carrot cake, apple pie, and classic oatmeal raisin recipes are readers’ top three favorites!


Just like all of the other recipes, this one begins with whole wheat flour and instant oats . Instant oats are also called quick-cooking or one-minute oats. They’re not the little individual-serving brown paper packages! Instant oats are sold in large canisters right next to the old-fashioned oats at the grocery store.

It’s very important that you measure both the flour and oats correctly , using either the spoon-and-level method or a kitchen scale. Too much of either ingredient, especially the oats, will dry out your cookies and make them taste cakey or bready. Oats act like little sponges and soak up lots of moisture in the cookie dough! I highly recommend a kitchen scale for measuring. This is the inexpensive one that I own, and I use it for measuring ingredients in every recipe that I publish on my blog because it ensures all of my treats turn out with the perfect taste and texture every time.


To keep these cookies clean eating friendly, you’ll sweeten them with pure maple syrup instead of refined sugar. Be sure to use the good stuff! Skip pancake syrups or sugar-free syrups both of those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. Pure maple syrup typically comes in thin glass bottles or squat plastic jugs, and you can find it near those instant oats at the grocery store. (I’ve also bought it online!)

Now for the best part… The mix-ins! Aren’t those everyone’s favorites? Or just mine?… Either way, you can’t deny that they make the cookies better! You’ll use fresh raspberries and mini chocolate chips . Frozen and thawed raspberries will work in a pinch, although they may slightly affect the baking time. I prefer using mini chips because they ensure that every bite contains at least a little bit of chocolate! Ghirardelli minis are my standard go-to since they melt really well and taste so good fresh from the oven!


One last thing! You must flatten the cookie dough slightly before baking. These cookies only spread a little bit on their own, so flattening them gives them a “spreading head start.” I use this little spatula (isn’t it adorable??) since the dough is still a little wet and will stick to your hands. Then press a few more chocolate chips on top, pop the tray in the oven, and…


The inspiration for this recipe

The cereal bars are based on a recipe I found in Mary Berry's Baking Bible in the Baking for Children chapter. However, I used different quantities of ingredients and different types of sugar and flour. Even so, these are definitely inspired by Mary Berry's chocolate and banana bars.


Only 5 Ingredients:

Peanut butter, oats, ripe banana, chocolate chips and a sweetener of choice, like maple syrup or brown sugar.

These are so awesome still warm, right after they are baked. They come out golden brown and a little toasty on the outside, soft and moist on the inside, exploding with peanut butter, banana and chocolate flavor.

After a day or more, like most banana cookies, they change color a bit, but they are still tasty as ever. They are amazing warm or cold and can be enjoyed as a breakfast cookie and for snacking pleasures.

I made 2 batches and after eating 2 or so over the course of one day and then the next day again I had 3 for breakfast.

I also came to the conclusion, this was one of those perfect recipes I could keep around the house, and it would satisfy my sweet tooth for sure for all the right reasons. I reluctantly gave ½ of them away on the 2nd day, and it was like one of those 'parting is such sweet sorrow' kind of moments.


  • 1 1/2 cups (7 1/2 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup (7 ounces) sugar
  • 1 cup mashed banana from about 2 very ripe bananas
  • 1 egg
  • 2 cups old fashioned oats
  • 1/2 cup peanut butter chips
  • 1/2 cup bittersweet chocolate chips

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Beat in banana and egg. Beat in dry ingredients until just combined, followed by oats. Use a rubber spatula to fold in peanut butter and chocolate chips. Cover dough with plastic wrap and let chill in refrigerator for 30 minutes.

Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°F. Line two baking sheets with parchment paper. Use cookie scoop to drop dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.


Oaty Banana Walnut Cookies

Sweet, chewy, fragrant banana cookies with lots of extras!

Ingredients

  • 1 cup Rolled Oats
  • 2 Tablespoons Spelt Flour
  • ¼ cups Almond Meal
  • ½ teaspoons Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Allspice
  • ⅛ teaspoons Salt
  • 1 whole Banana, Mashed
  • ½ teaspoons Pure Vanilla Extract
  • 1 teaspoon Rum Extract OR 2 Tablespoons Regular Rum
  • 2 Tablespoons Brown Rice Syrup
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Milk (of Any Kind, Can Be Almond, Cow, Soy Etc.), Or As Needed
  • ¼ cups Chopped Walnuts
  • ¼ cups Chocolate Or Carob Chips (optional)
  • ¼ cups Shredded Coconut

Preparation

Using a food processor or spice grinder, process 1/2 cup of oats into flour.

In a large bowl, whisk together the oats, ground oat flour, spelt flour, almond meal, baking powder, cinnamon, allspice, and salt. Set aside.

Mash the banana with the vanilla and rum extracts.

In a food processor or blender, blend the banana, brown rice syrup, maple syrup, and coconut oil until smooth.

Add the banana mixture to the oat mixture and stir just to combined. If dough seems too dry, add 1 tablespoon milk at a time until desired consistency is reached. You want to be able to form dough into sticky balls. Fold in the chopped nuts, chocolate chips and coconut, if using.

Roll the dough into balls (about 1 large tablespoon each) and place them on a cookie pan lined with parchment paper. Flatten the cookies. Bake at 350ºF for about 15 minutes, or until the edges start turning golden brown.


Oaty Banana and choc chip cookies

You know those moments when all your bananas ripen at once. That was me this week, but where most households have a a few bananas, I had a whole bunch, literally. My sister bought a house with an established banana plant which, with all the rain the east cost of Australia has received has drunk heavily and cropped the same, and i ended up with my fair share, all of them. So it has been banana smoothies, banana cakes, banana bread and these Oaty Banana Choc Chip cookies.

The first batch disappeared within an hour. I found an empty biscuit container hiding behind a door and 2 chocolate faced kiddies not far away. Since then I have made 2 more batches and have had few requests for the recipe so I thought I would share it with you all.

If your looking for a kids cooking project, these oaty cookies are perfect. They require little skill and require using your hands to shape and mold. My 3 year old has enjoyed making every batch with me and surprisingly there has been minimal mess. Being refine sugar free there is also the added comfort that they are reducing the amount of processed foods within there systems and helping to maintain natural blood sugar levels.

The cookies themselves are a cross between a biscuit and a muesli bar. They are dense and wholesome and full on nutrition, high in omega 3 and protein and fiber thanks to the oats, chia seeds and LSA. The bananas are used as a binder or egg replacement, they also add sweetness to the cookie. The dates also add flavour and sweetness, along with the honey.

This is an adapted recipe from the amazing Theresa Cutter. The biscuits are wheat free but could be made wholely gluten free by replacing the oats with 2 cups of qinoa flakes that have been soaked for 10 minutes in water.

Oaty Banana and Choc Chip Cookie

1 cup Mashed ripe Banana
2 cups Oats
1/2 cup dessicated coconut
1/2 cup LSA
1 tbsp Chia Seeds
10 dates finely chopped
1/4 cup dark chocolate chips
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp allspice
1/4 cup honey
1/4 cup olive oil
2 tsp coconut oil

Preheat oven to 200C fan forced

Line 2 biscuit trays with silicone paper

In a bowl, combine all the dry ingredients and mix to combine.

Add the wet ingredients and mix until everything is incorporated.

Roll tbsp worth of mix to create a ball. Place on biscuit tray and slightly flatten into a disk. Continue until all mix is used.

Place baking trays in the oven and immediately reduce temperature to 150C.

Bake for 30 – 50 minutes. (30 minutes will give you a softer cakey cookie and 50 minutes will give you an almost muesli bar textured cookie)

If don’t have coconut oil just replace it with any other type of oil you have.

LSA is a ground blend of Linseed, Sunflower and Almond. It is available in most major supermarkets, in health food shops and of course online. You could replace it with any ground nuts of choice. Ground Hazelnut meal works particularly well in the recipe complimenting the banana flavour.

You can freeze ripe bananas for later use in cakes and smoothies. I have 2 containers worth in there at the moment.

For a vegan version use rice malt syrup or agave nectar to replace honey and use vegan dark chocolate.


Ingredients

  • 1 &frac23 cup all purpose flour ( 208 g)
  • ½ cup sugar ( 100 g)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon powder
  • 1 cup mini chocolate chips ( 175 g)
  • 3 ripe bananas , around 300 g
  • ½ cup vegetable oil ( 125 ml)
  • ½ tsp vanilla extract
  • 2 large eggs , room temperature

Instructions

Notes

Tried this recipe? Mention @elmundoeats and tag #elmundoeats!


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Tel: +353 (0)51 294107

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Watch the video: Making Oatmeal Cookies. Μπισκότα Βρώμης. Gingers Kitchen (June 2022).


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