Everything you love about the most perfect chewy oatmeal cookie with the flavor of banana bread magically put together that just so happens to be gluten-free and dairy-free!
Picture this, a single overripe banana is staring you in the face on your counter in the fruit bowl but it’s not enough for banana bread you’re really craving banana bread so you decide to transform banana break into cookie form. Oatmeal cookies to be exact because they are the most elite of the cookie family variety with the wholesome nutty and they texture oats provide. And throw in chopped chocolate and nuts into the batter and you have yourself cookie dough that might be too good to even make it to the oven it’s so addicting!
VARIATIONS & SUBTITUES
Oat flour is SO easy to make yourself, just rolled oats thrown into a high-speed blender and buzz until a fine flour is formed. But, if you aren’t vibing with oat flour then a perfect substitute would be whole wheat white flour or even better – spelt which is one of my favorite single-grain flours.
If you aren’t dairy free then I HIGH suggest switching out the coconut oil for butter for a classic cookie flavor. IF you are not only dairy free but also vegan then in place of that egg yolk, a flax egg would work great. The benefit of just the yolk is not only how it helps keep the cookie together but also how it adds a bit of the chewy texture I love so much in these cookies.
Any chocolate would work great – dark, semi-sweet, milk, or even fun flavors like espresso, toffee, or peanut butter – have fun with your chocolate choice! If you want to use chocolate chips that work perfectly, just come out of the oven more intact than how a chopped chocolate bar will be extra melty.
Lastly, the chopped nuts are completely optional but walnuts, peanuts, pecans, or almonds are all great choices you don’t have to stop there! Other mix-in’s in place of the nuts could be coconut flakes, dried fruit, or sunflower seeds – says the limit!
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Banana Oatmeal Chocolate Chunk Cookies
Ingredients
- 1–1/2 cups oat flour
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup melted refined coconut oil, cooled
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large ripe banana, mashed
- 2 teaspoon vanilla extract
- 1 large yolk, room temperature
- 1 – 3oz bar of chocolate, chopped
- 1/4–1/3 cup chopped nuts
Instructions
- In a large bowl mash, the banana then add the yolk, oil, vanilla, and sugar.
- Stir together the wet ingredients then add the flour, oats, baking soda, and salt. Lastly, fold in the chopped chocolate and nuts.
- Scoop the batter into cookie balls and place in a storage container to let the cookie dough balls sit in the fridge for at least 2 hours, even better for 8-12 hours.
- After the cookies have chilled, preheat the oven to 350 F, and line a baking tray with parchment.
- Line the tray with the cold cookie dough balls, straight from the fridge, and bake for about 10-12 minutes or until set and slightly golden on the edges.
- Let the cookies sit for 2-3 minutes out of the oven and enjoy
