![]() ![]() These cookies are best served still warm! I love serving them with almond milk for dunking or a smear of nut butter! How to make Banana Oatmeal Chocolate Chip Cookies Chocolate chips: I use semi sweet chocolate chips in this recipe however dark chocolate chunks or white chocolate chips can be used!.Spices: Cinnamon, salt and nutmeg add the perfect amount of warming spice similar to banana bread.Flour: I use all purpose flour however white whole wheat flour or gluten free flour can be used.If you are gluten free make sure to substitute certified gluten free oats. I would not suggest using instant or steel cut oats. Oats: You can use either old fashioned oats or rolled oats in this recipe.If you have an allergy a flax egg can be substituted. Egg: Adds richness and structure to the cookie.You can also use softened (not melted) coconut oil in place of the butter. Butter: Because of the banana we can can reduce the amount of butter used.The brown sugar adds extra moisture and flavor to the cookies. Sugar: Light brown sugar and granulated sugar are used in these banana cookies.The riper the banana the sweeter the cookies will be! Make sure to use a banana that is really ripe. Banana: Helps to add moisture to the cookies and a bit of sweetness.You can even add in some raisins or nuts! Best of all these cookies only take 30 minutes to make! No chilling or resting time needed! Ingredients These are the perfect blend of soft and chewy! I added some cinnamon and a pinch of nutmeg to the batter for some extra flavor. These banana oatmeal cookies are soft and chewy on the inside and firm around the edges. The bananas keep the cookies soft and moist and is used in place of some of the butter. The banana also helps lighten up this cookie recipe. They are the perfect combination of banana bread and an oatmeal cookie. This is a great way to use up leftover ripe banana. These cookies are the best of both worlds. Save Banana Oatmeal Chocolate Chip Cookies ![]()
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