Chocolate chip banana oatmeal cookies made with healthful components and loaded with a substantial amount of chocolate and oats! They’re gluten-free, vegan, and make a extremely good snack for any time of the day!
Cookies for breakfast!!
And no, I’m not pranking you (April Idiot’s was yesterday). You undoubtedly can eat these chocolate chip banana oatmeal cookies for breakfast for people who wished to. Or with breakfast. Or prior to breakfast whilst you’re ready in your actual breakfast to complete cooking.
Not that I’ve carried out that final one or one factor. Ahem. Nonetheless let’s merely say that fast oats aren’t that fast when the morning starvation hits arduous.
That’s neither correct proper right here nor there at this stage tho, on account of I principally merely need you to say good day to my latest snacking OBSESSION.
I whipped up my first batch of those cookies on – I need to say it was Tuesday two weeks beforehand? – and I’m already on batch #7. Or presumably it’s 8 at this stage…
Every approach! It’s not on account of I’ve been making an attempt to tweak them to perfection, however on account of I can’t get enough of their perfection. And I do know, I do know – approach to toot my very private horn – however I’m really unsure how else to convey to you guys how fairly a bit I am keen on them. Like… these merely may flip into my new gentle and chewy protein granola bars by the use of what number of circumstances I find yourself making them… and I’ve made these factors over 100x over time.
Nonetheless these cookies are barely crispy on the pores and pores and skin, gentle and chewy on the within, stuffed with a substantial amount of oats and chocolate, and made with the healthful sorts of components that make them good for any time of the day.
See? Perfection.
So let’s talk deets.
I made a decision to make these cookies each gluten-free and veganprincipally on account of I would love to begin dabbling in additional allergy-free baking and cookies appeared like an impressive start line. I merely used a simple all-purpose gluten-free flour*, however it is best to make use of regardless of you may have accessible – together with an frequently flour for people who don’t want these to be gluten-free. I’m unsure how altering the flax “egg” with a regular egg would affect the feel, although, so I’d advocate sticking with that one.
For the chocolate, I merely chopped up an 85% bar* into chunks, however it’s also possible to use semi-sweet chocolate chips* and even raisins or nuts within the occasion you need to make these barely further “breakfast good.” One challenge I’ll say, although, is that utilizing a sweeter chocolate makes these cookies a bit bit on the sweeter side, whereas a darker chocolate balances factors out absolutely – however I assume all of it could rely in your tastebuds. I used to avoid darkish chocolate similar to the plague, however it’s flip into my go-to over time.
Apart from that, I assume all that’s left to say is… absolutely happy consuming!
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Chocolate Chip Banana Oatmeal Cookies
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4.3 from 6 opinions
Creator:
Amanda @ Working with Spoons
Full Time:
18 minutes
Yield:
16 cookies 1x
Directions
Preheat your oven to 350ºF (176ºC) and line an enormous baking sheet with parchment paper or a non-stick baking mat. Put aside.
Mash the banana in a medium-size mixing bowl. Add the underside flax, water, vegetable oil, sugar, and vanilla, mixing till utterly mixed. Put aside.
In an enormous mixing bowl, mix the oats, flour, cinnamon, baking soda, and salt. Add the moist components to the dry components, mixing till merely mixed. Fold all through the chocolate chips.
Utilizing a rounded tablespoon, drop the dough onto your ready baking sheet, and flatten every cookie barely. They gained’t change sort fairly a bit whereas they bake, so sort them one of the simplest ways you need the completed product to look.
Bake for 8 – 10 minutes, or till the perimeters start to current golden brown. Take away your cookies from the oven and allow them to relax for five minutes prior to transferring them to a cooling rack to calm down completely. Retailer them in an hermetic container at room temperature for as loads as 5 days.
Notes
* I used canola oil, however be at liberty to make the most of regardless of you may have accessible. I wouldn’t advocate utilizing olive oil ensuing from it’s sturdy sort. ** In case your combine doesn’t have xanthan gum, it is doable you may need to add 1/4 tsp to the dry components once you might need factors with getting the cookies to carry collectively. You probably can too use frequent all-purpose flour for people who don’t want these to be gluten-free.
Prep Time:10 minutes
Put together dinner dinner Time:8 minutes
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