If a banana bread and a chocolate chip cookie had a baby…this would be the result.
I posted a picture of these little gorgeous little cookies on Instagram (if you’re not already following…hop to it, come and say hi…@madebymargie) and people went a little crazy for them! So, I thought I would share the recipe with you all.
These cookies are so good! As hard as it may be these cookies really do get better with age, so I would definitely recommend making them the day before you want them. If you want the chocolate to be all melted and delicious when you come to eat them, simply give them a little zap in the microwave before you eat them.
I love using soft brown sugar in my baking, as it adds a delicious flavour, and I really like the chewy texture it gives my cookies. There is so much misinformation about sugar it is kind of mind boggling. The rule is that nothing is off limits, it is only the quantity you need to keep an eye on. Enjoy these cookies with a big smile on your face, but if you are watching you waistline, simply stop at one cookie. Simples.
These cookies are so easy to whip up, they take no time at all. They also freeze beautifully!
- ⅓ cup melted coconut oil
- ½ cup packed soft brown sugar (can use coconut sugar, or sweetener of your choice but I like the dark carmel-ly taste of the soft brown sugar)
- 2 large extra ripe bananas, mashed
- 1¼ cups flour
- 2 teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 1¼ cups rolled oats
- ⅔ cup chocolate chips
- Preheat oven to 190C. In a medium bowl, whisk together flour, salt and baking soda
- Next mix beat together the coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. You can either do this by hand or with an electric mixer, totally up to you. Then add the mashed banana.
- Add in all dry ingredients (except oats and chocolate chips) and mix again until just combined.
- Gently stir in bowl oats and chocolate chips
- Use a cookie scoop to drop cookie dough onto prepared baking sheet. If they are too thick, just smoosh gently
- Bake cookies for 10-13 minutes or until edges become golden brown.
Like the best banana breads, these cookies get softer and more flavourful the day after you bake them, so if you can it’s worth the wait..if you can. No judgement