Banana Chocolate-Chip Oat Cookies
Chewy, coconutty, and studded with chocolate chips, these cookies are a crowd pleaser and cake sale favourite. Banana is a great plant-based egg substitute when baking and adds a sweet, mild banana flavour.
|1||medium very ripe banana, peeled|
|1 tsp||vanilla extract|
|1/2 tsp||bicarbonate of soda|
|1/2 tsp||ground cinnamon|
|1/4 tsp||sea salt|
|50g||dark chocolate chips|
|4 tbsp||unsweetened dried coconut|
1. Preheat the oven to 180°C (350°F/Gas 4). Line 2 baking sheets with baking parchment.
2. In a medium bowl, mash the banana with the sugars, grapeseed oil, and vanilla extract until smooth.
3. Stir the flour, rolled oats, bicarbonate of soda, cinnamon, salt, dark chocolate chips, and coconut into the banana mixture, using your hands to ensure the mixture is well combined. It will be very thick.
4. Scoop 3.75cm (11⁄2in) balls of dough onto the baking sheets, spacing them about 6cm (21⁄2in) apart. Using wet hands, gently pat down the cookies into 5cm (2in) rounds. Some chocolate chips might separate from the mixture, if they do just pat them back into the cookies.
5. Bake for 12–14 minutes or until cookies are golden. Cool for 3 minutes on baking sheets, and then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 5 days (if they last that long!).
Tip: For Nutty Banana-Coco-Oat Cookies, replace the coconut with 40g (11⁄2oz) of finely chopped toasted walnuts or pecans – or use both.