Oatmeal Banana Cookies
Soft, chewy banana-oat cookies with dark chocolate chips. Ripe banana binds this simple vegan dough, giving the cookies a tender, slightly dense texture rather than a crisp finish. Batch yield: 12 soft cookies, approximately 444 g in total after baking and cooling. One serving: 1 cookie, approximately 37 g after baking and cooling. Allow approximately 53 minutes from start to completely cooled cookies: 15 minutes of active preparation, 18 minutes baking one tray, and 20 minutes cooling. Prep_minutes includes the 15 minutes of active work plus all cooling, but excludes oven time. Preheating overlaps preparation and is not counted twice. No chilling, butter softening or frosting is required; cooling may take slightly longer in a warm kitchen. Appliances: Oven. Equipment: Kitchen scales; 30 × 40 cm baking tray; Baking parchment; Large mixing bowl; Fork; Spatula; Spoon; Wire cooling rack; Oven gloves. Allergens: The specified chocolate chips contain soy lecithin and may carry a milk cross-contact warning. Check the actual 85 g portion's packaging for both soy and milk declarations, and retain any milk warning shown; vegan labelling does not guarantee suitability for someone with a milk allergy. Check oat flour and rolled-oat packaging for wheat/gluten cross-contact warnings. Wheat is not an intentional ingredient, and no gluten-free claim is made. Storage: Once completely cool, store airtight at cool room temperature for up to 2 days, or refrigerate for up to 5 days. Refrigerate from the outset in a warm kitchen. Freeze in a sealed container, with parchment between layers, for up to 2 months. Thaw a cookie at room temperature for approximately 30–60 minutes.
35 min
Prep
18 min
Cook
12
Serves
115
Calories
Macros · per serving
3g protein
19g carbs
3g fat
Ingredients
For 12 servings
- 225 g Very ripe banana, peeled
- 120 g Oat flour
- 60 g Rolled oats
- 85 g Vegan dark chocolate chips containing soy lecithin, with a possible milk cross-contact warning
Instructions
- 1
Heat the oven to 180°C/356°F conventional or 160°C/320°F fan, with a shelf in the middle. Line a 30 × 40 cm baking tray with baking parchment. All 12 cookies bake together on this tray.
- 2
Check the chocolate-chip packaging before using the 85 g portion: choose vegan chips and check both the soy declaration and any milk cross-contact warning. Also check both oat products for wheat or gluten cross-contact warnings.
- 3
In a large bowl, mash the weighed banana thoroughly with a fork until mostly smooth; a few tiny lumps are fine.
- 4
Add the oat flour and rolled oats. Stir with a spatula until no dry flour remains and the mixture forms a thick, sticky dough. Fold in all the chocolate chips, distributing them evenly. Do not taste the unbaked dough because it contains uncooked flour.
- 5
Divide the dough into 12 portions of approximately 41 g each. Place them on the tray in three rows of four, leaving at least 2 cm between portions. Flatten with the back of a spoon into discs about 6 cm wide and 1.2 cm thick; they will spread very little.
- 6
Bake for 18 minutes, until the edges look dry and lightly golden and the undersides are set. The centres should feel softly set rather than wet or paste-like. These cookies remain soft and will not become crisp.
- 7
Leave the cookies on the tray for 5 minutes to firm up, then transfer carefully to a wire rack. Cool for approximately 15 minutes more, until completely cool, before storing.
Cook it this week.
NeatEat plans Oatmeal Banana Cookies — and the rest of your week — around your budget, groceries included.