Banana Oatmeal Cookies With Chocolate Chunks

TASTY BANANA OATMEAL COOKIES WITH DARK CHOCOLATE CHUNKS!

Two of my favorite things are bananas and chocolate and these rustic cookies embody both of those. The flavorful bananas melded with dark chocolate chunks along with the vanilla and cinnamon is a delicious combination.

Bananas are such a convenient and versatile fruit. You can eat them straight out of the peel or put them in your cakes, breads and cookies. They make yummy banana pies and puddings and they’re perfect for smoothies and are super nutritious too!

THE RUSTIC HEALTHY REAL FOOD INGREDIENTS!

Begin by heating your oven to 350°. Then get two cookie sheets ready. I use 1 large and 1 small pan. My preference is to bake directly on my non-stick cookie sheets, but you can use parchment paper or baking mats.

In a small bowl, combine the wet ingredients. First, add the egg and the sugar and whisk thoroughly. Second, add the melted, cooled unsalted butter and the vanilla extract and whisk.

Last, lightly mash the bananas on a plate, leaving small chunks of fruit. Then add them to the bowl and whisk until all the ingredients are combined.

Next, mix the dry ingredients together in a medium-sized bowl. Add the white whole-wheat flour, quick cooking oatmeal, Ceylon cinnamon, sea salt and baking powder and whisk thoroughly.

Now, mix the wet ingredients into the dry ingredients. Stir together using a large spoon until completely combined and then fold in the dark chocolate chunks.

Note: Organic Cane Sugar is much less processed than granulated sugar and it retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated.

Note: Quick cooking oats are rolled oats that have been coarsely chopped. You can either purchase them already chopped or make them yourself by slightly pulsing regular old-fashioned oats in a food processor or blender.

Note: Unbleached White Whole Wheat Flour is milled from hard white spring wheat rather than the traditional red wheat of regular Whole Wheat Flour. With its lighter color, milder flavor and finer texture, it is a great substitute for all-purpose flour. It gives you all of the nutrition and fiber of whole grains, in a lighter, milder-tasting flour.

Finally, using a small cookie scoop, scoop and drop about twenty-four cookies onto the two cookie sheets, keeping them separated, and then flatten them a little with dampened fingers.

Bake the cookies for 15-17 minutes until they just begin to brown. Let them cool on the cookie sheet for 5 minutes and then move them to a cooling rack.

Serve with a glass of cold milk or a cup of warm tea for a snack or with a cup of coffee and cream for breakfast. ENJOY!

Bananas are rich in potassium, B6 and vitamin C. They are also a great source of fiber, which is important for promoting healthy digestion and blood sugar levels. So enjoy a banana anytime!

Visit the world’s healthiest foods website for more details about the health benefits of bananas.

Banana Oatmeal Cookies With Chocolate Chunks

    PRINT


    Prep Time: 15 Minutes     Cook Time: 15 Minutes     Yield: 24 Servings


    Ingredients

    • 1 Large Egg, Room Temperature
    • 1/3 Cup Organic Cane Sugar (Or Granulated Sugar)
    • 1/4 Cup Unsalted Butter, Melted and Cooled (1/2 Stick of Butter)
    • 1 Teaspoons Pure Vanilla Extract
    • 2 Medium Ripe Bananas (About 1 1/4 Cups Lightly Mashed)
    • 1 1/4 Cup White Whole-Wheat Flour (100% Whole Grain)
    • 1 Cup Quick Cooking Oatmeal (Quick Cooking, Not Instant)
    • 1 Teaspoon Ground Cinnamon (I Use Ceylon Cinnamon)
    • 1 Teaspoon Baking Powder
    • 1/4 Teaspoon Sea Salt
    • 1 Cup Dark Chocolate Chunks (Good Quality, No Unwanted Additives)

    Preparation 

    1. Begin by heating your oven to 350°.
    2. Then get two cookie sheets ready. I use 1 large and 1 small pan. My preference is to cook directly on my non-stick cookie sheets, but you can use parchment paper or baking mats.
    3. In a small bowl, combine the wet ingredients.
    4. First, add the egg and the sugar and whisk thoroughly.
    5. Second, add the melted, cooled unsalted butter and the vanilla extract and whisk.
    6. Last, lightly mash the bananas on a plate, leaving chunks of fruit.
    7. Then add them to the bowl and whisk until all the ingredients are completely combined.
    8. Next, combine the dry ingredients together in a medium-sized bowl.
    9. Add the white whole-wheat flour, quick cooking oatmeal, Ceylon cinnamon, sea salt and baking powder and whisk together.
    10. Now, mix the wet ingredients into the dry ingredients.
    11. Stir together using a large spoon until combined.
    12. Then fold in the dark chocolate chunks.
    13. Finally, using a small cookie scoop, scoop and drop about twenty-four cookies onto the two cookie sheets, keeping them separated, and then flatten them a little with dampened fingers.
    14. Bake the cookies for 15-17 minutes until they just begin to brown.
    15. Let them cool on the cookie sheet for 5 minutes and then move them to a cooling rack.
    16. Serve with a glass of cold milk or a cup of warm tea for a snack or with a cup of coffee and cream for breakfast. ENJOY!

    PRINT

    4 thoughts on “Banana Oatmeal Cookies With Chocolate Chunks

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s