Banana Oatmeal Cookies with Chocolate Chunks
The easiest recipe for Banana Oatmeal Cookies with Chocolate Chunks! You won’t believe they’re dairy and gluten-free!
I love putting bananas in many of my snacks. Firstly, because they add some natural sweetener to our treats, using zero or less coconut sugar. Secondly, they’re a good source of energy because their unique blend of vitamin, minerals and carbs that provides fuel to our bodies. They’re good to eat during an active day or when you’re lack of energy…
…So, for adding some fun to eat bananas, we have created this amazing treat!
These chewy and moist cookies are studded with cranberries and big chunks of chocolate, laced with nutmeg, mmm… So yummy! Plus, the oats were soaked in warm water before adding them to the dough. This succeeded in creating a soft texture.
Moreover, we added almond flour for additional fat and mix it with our gluten-free flour blend giving to our cookies a tender delicate crumb consistency.
Among other ingredients, we sweetened our cookies with coconut sugar and brought balance adding some salt, leavened with baking powder, moist with coconut oil, ghee and one egg. Plus, we added xanthan gum for structured our gluten-free cookies.
Putting some cranberries or any other dry fruit with chopped bittersweet chocolate ensure bright flavor in every bite!
HOW TO MAKE BANANA OATMEAL COOKIES
Begin by mushing the bananas in a big bowl.
Soak the oatmeal In hot water and cover with a plastic wrap for 10 minutes.
Mix all the dry ingredients until well combined.
Add the wet ingredients in the same bowl you mushed the bananas and add the soaked oatmeal. Then whisk all together.
Combine the wet and dry ingredient until the dough is completely homogeneous. Add any dry fruit you want in your mixture. You also can fold the chunks of chocolate in this step or after letting rest the dough for 30 minutes. Cover bowl with plastic.
Then, bake your delicious cookies and let them cool down in a wire rack.
HOW TO STORE
These cookies will last for two days in an air tight container on the counter. Store any leftovers after that in the refrigerator.
If you’re looking for more ways to enjoy oatmeal or bananas, you’d love this Nutty-Oatmeal Granola, this Banana Chocolate Granola Bar and this Nutritious Banana Bread.
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Banana Oatmeal Cookies with Chocolate Chunks
Ingredients
- 2 ripped bananas
- 1 cup oatmeal
- ⅓ cup warm water
- 1¼ cups almond flour
- ¼ cup gluten-free flour blend check our blog for the recipe
- ¼ tsp xantham gum
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp ground nutmeg
- 4 tbsp ghee
- 1 tsp unflavored coconut oil
- ⅓ cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 oz bittersweet chocolate
- ⅓ cup dried cranberries or any other dry fruit
Instructions
- Mash the ripped bananas in a big bowl.
- Combine warm water and oats in a bowl, cover with plastic wrap and let sit until water is absorbed, about 10 minutes.
- In a different bowl whisk together the almond flour, gluten-free flour blend, xantham gum, ground nutmeg, salt and baking powder.
- Combine the mash bananas with soaked oatmeal, melted ghee, coconut oil, coconut sugar, egg and vanilla.
- Fold together the wet and dry ingredients with cranberries and chunks of chocolate. Cover bowl with plastic and let dough rest for 30 minutes.
- Adjust rack to middle position and heat oven to 375°F Line a baking sheet with parchment paper Scoop dough into roughly 2-Tablespoon amounts and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any piece of chocolate that might be sticking out.
- Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, 22 to 25 minutes.
- Let cookies cool on sheet, then transfer to wire rack. Cookies can be stored in airtight container at room temperature for up 2 days.