Banana Oatmeal Chocolate Chip Cookies are my kids’ new favorite snack and I don’t have an ounce of guilt serving them cookies after school now. I found this recipe in an old Cooking Light magazine, but I altered it slightly by using honey instead of white sugar. These cookies are chewy and moist and are kind of like little bites of banana bread.
They didn’t last long in our house as all 4 of us were caught with our hands in the cookie jar.
- 1 ripe banana, mashed
- ½ cup packed brown sugar
- ¼ cup butter, at room temp
- ¼ cup honey
- 1 teaspoon vanilla
- 1 egg
- 1¼ cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- In a mixing bowl, beat the banana, brown sugar, butter, honey, and vanilla until just combined. Add the egg and mix together.
- In a separate bowl, combine the flour, oats, baking soda, and salt. Add the flour mixture to the bananas and mix until just combined.
- Stir in the chocolate chips.
- Spoon teaspoons of batter onto cookie sheet that has been prepared with non-stick spray or use a silicone baking liner.
- Bake at 350 degrees for 16-18 minutes or until golden brown. Allow cookies to cool on pan and then move to cool completely on a wire rack.
- Makes 24-30 cookies.
Follow my Ideas for Ripe Bananas Pinterst board for more banana recipes.