Happy New Year, everyone! (yes, I know, it’s been like two weeks but still).
I hope that you all had an amazing Christmas and New Year’s. I definitely did. I spent the first Christmas at home for as long as I can remember. It was full of good food and good times and was probably one of the best ones ever.
Now, it’s back to school. To be fair, workload was alright in the first week back, but I’m also training for a swim meet, which requires waking up early sometimes and leaves me tired all the time. So, you could probably guess (and if you follow me on Instagram, you’d know) that I’ve been pretty lazy with breakfast and food in general these days. I’ve just grabbed a Squarebar and a couple bread rolls for breakfast, but also – these cookies!
I’ve always had my doubts with making healthy cookies. Cookies are just so technical, but these turned out beautifully. They aren’t super sweet, so they make a perfect on-the-go snack. I’d definitely want to have a batch of these in my fridge at all times. They’re healthy and delicious and studded with chocolate and they’re perfect.
These cookies are soft, but hold their shape very well. They’re also slightly chewy thanks to the added oats.
And of course, chocolate makes everything better, so there’s that…
Banana Chocolate Chip Oatmeal Cookies
Adapted from Ambitious Kitchen
- 1/3 cup melted coconut oil
- 1/2 cup coconut sugar
- 2 teaspoon vanilla extract
- 1 large egg
- 2 large overripe bananas, mashed
- 1 1/4 cups white whole wheat flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/4 cups rolled oats
- 2/3 cup chocolate chips
- Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit
- In a medium bowl, whisk together flour, salt and baking soda
- In another bowl using an electric hand mixer, or in the bowl of an electric mixer, beat the coconut oil, coconut sugar, vanilla extract, and egg together until smooth
- Mix in the mashed banana
- Fold in flour mixture until just combined, before folding in the oats and chocolate chips
- Use a cookie scoop to drop dough onto prepared baking sheet, flattening them down slightly
- Bake for 10-13 minutes until edges are golden brown