Banana Bread Chocolate Chip Cookies
These gluten-free, nutritious Banana Bread Chocolate Chip Cookies taste just like your favorite banana bread and are loaded with dark chocolate chips and oats!
Servings: 18 cookies
Calories: 192kcal
Ingredients
- 2 cups quick oats
- 1 ½ cups almond flour
- 2 large brown bananas mashed (about 1 cup)
- ½ cup light brown sugar or palm sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In the bowl of an electric stand mixer, combine the oats, almond flour, mashed bananas, brown sugar, egg, baking powder, vanilla, and salt. Beat until the mixture looks smooth and consistent.
- Then turn the mixer on low and mix in HALF the chocolate chips.
- Use a 1.5 tablespoon cookie scoop to portion the cookies onto the baking sheets. Set them 2 inches apart.
- Press 4-5 chocolate chips in the top of each cookie, using the chips to flatten the dough balls a little.
- Bake for 12 minutes, until set around the edges. Cool on the cookie sheets for 5 minutes before moving.
Video
Notes
You can keep these banana oatmeal cookies in an airtight container at room temperature for up to 3 days. After that, you can store them in the refrigerator for up to 10 days.
Freezing Leftovers - You can freeze these in an airtight container for 3 months.
Reheating Leftovers - I love to warm these up just a little bit in the oven or in the microwave and enjoy them warm!
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 51mg | Potassium: 192mg | Fiber: 3g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg