Banana Oat Chocolate Cookies

Name: Banana Oat Chocolate Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: British
Ingredients: 160g Rolled Oats; 2 medium Ripe Bananas, mashed; 1 tsp Vanilla extract; 1 tsp baking powder; 1 tsp ground cinnamon; 1 pinch fine salt; 75g dark chocolate, roughly chopped

Soft-centred banana oat cookies with dark chocolate and a hint of cinnamon.

35 mins Serves 12Oven

Ingredients ↓Method ↓

Method

15 mins prep20 mins cook35 mins total

Heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking paper.
Mash the bananas in a bowl until mostly smooth, then stir in the vanilla extract.
Add the oats, baking powder, cinnamon and salt, and mix until evenly combined.
Fold through the chopped dark chocolate. Leave the mixture for 5 minutes so the oats can absorb some moisture.
Divide the mixture into 12 mounds on the tray and flatten each one into a thick cookie. Bake for 18-20 minutes until lightly golden at the edges.
Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use bananas with plenty of brown speckles for the best natural sweetness. Store cooled cookies in an airtight container for up to 3 days.

About this recipe

These easy banana oat cookies use ripe fruit for sweetness, with dark chocolate and cinnamon for a rich, comforting finish. They are soft in the middle and lightly crisp around the edges.

A handy bake for lunchboxes, afternoon tea or using up bananas that are past their best.