Servings: 12 cookies
Calories: 150kcal
Cost: $5.00
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the ripe banana with a fork until smooth.
- Add the melted coconut oil, maple syrup, egg, and vanilla extract to the mashed banana and whisk until well combined.
- In a separate bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined, and fold in the chocolate chips.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet and press down slightly to flatten each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and texture. Experiment with different chocolate chip varieties or add nuts for added texture. Store the cookies in an airtight container at room temperature for up to a week, or freeze for long-term storage. For a crispier cookie, press the dough balls flatter before baking.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2mg | Calcium: 2mg | Iron: 4mg
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