You know that feeling when you really want something sweet, but you want to keep it simple? I love to repurpose ripe bananas into these yummy, 3 ingredient banana oat chocolate chip cookies!
Bananas Pulling Double Duty
If you are into chewy… you are into the bananas in this recipe. I love cookies that are chewy because they stay soft if you don’t eat them right away! Is there anything worse than a hard cookie?! These bananas do two things:
- They act as an emulsifying agent – what eggs usually do
- They provide the sweet – what sugar usually does
In general, you can use bananas as a replacement for eggs in recipes by using one mashed banana per one egg that’s called for. If you’re a plant-based foodie (or just short on eggs!), you can give it a whirl!
In this recipe, oats are used in place of flour. They give the cookies a more robust flavor and provide a little bit of bulkiness. Oats are a whole grain and provide fiber, helping you feel more satisfied!
Okay – now this just goes without saying. In my book… it’s not dessert if there’s not chocolate involved! ☺️ My personal favorite chocolate chips to eat straight out of the bag – I mean bake with – are Guittard Semi-Sweet Chocolate Chips. I love the flavor and texture! As a bonus for my plant-based friends, these chocolate chips are vegan because they are made with cocoa butter and sunflower lecithin. However, they are processed on the same machinery as milk chocolate so they aren’t appropriate for milk allergies! I prefer semi-sweet chips in this recipe because milk chocolate chips make it a little too sweet. You could also try dark chocolate chips.
As always, I hope you love this recipe! What would you like to see next? I want to hear from you!
Disclosures: None. This post was not created in partnership with any brand or product.