Soft and chewy, sweet and salty, chocolatey and decadent – everything you want in a cookie, right here! The best part? These are healthy! Healthy enough to be breakfast cookies, which, let’s admit, is everyone’s dream. (;
I stumbled upon this golden recipe while perusing Pinterest (shocker, I know!), yet again looking for more delicious ways to eat healthy. I married a cookie monster, so cutting out cookies completely was obviously not an option. When I found the original recipe here, I was sold. Julia really knows how to make a cookie masterpiece.
It’s not often that I find a recipe so damn good that I actually make it over and over. The only other one I’ve fallen absolutely in love with is Sally’s Chocolate Chip Cookies. Side-note: Sally has amazing recipes and is my go-to for any-and-everything! Well, I made these chocolatey banana oatmeal cookies for a second time today, only with all the ingredients in front of me. And I still made substitutions! I can’t suppress the baker’s instinct in me, it prevails always.
The first time I made these, I didn’t have any yogurt, so I substituted cream cheese instead. Considering the batch of about 20 cookies was gone only 2 days later, I’d say it was a fine substitution! I also skimped on the chocolate. I know, bad me. This time I measured a heaping cup!
While the recipe calls for 2Tbs oil, I’m a sucker for buttery-soft cookies. It’s only 2 Tbs, so I listened to my tastebuds and opted for unsalted butter instead. Also, the recipe lists plain yogurt and vanilla extract as ingredients. I decided vanilla greek yogurt would be a better option, eliminating vanilla “flavor” and adding a bit of protein, too!
One last thing: The flour in this recipe is measured using sifted or aerated flour. This is an important, easy step that will keep your cookies soft and moist. If you don’t have a sifter (like me), simply scoop the measured flour into a bowl and whisk it really well until it’s fluffy and soft. Then spoon the aerated flour into a measuring cup and measure your true 1.5C flour.
Let’s get to it!!
- 1 and 1/2C Sifted or Aerated Flour
- 1tsp Baking Powder
- 1tsp Baking Soda
- 1/2tsp Cinnamon (I added an extra 2 pinches)
- 1/2tsp Salt
- 1 Ripe Banana
- 1 Egg
- 2Tbs Oil or Butter
- 3/4 Brown Sugar
- 1/4 Granulated Sugar
- 1/4 Plain Yogurt
- 1tsp Vanilla Extract
- 1 and 3/4C Old-Fashioned Oats
- 1C Chocolate Chips
In a large bowl, whisk together the aerated flour, baking soda, baking powder, cinnamon and salt. Feel free to adjust the cinnamon and salt to taste. In a separate bowl, mash the banana. Then add the egg, oil/butter, both sugars, yogurt and vanilla extract. Stir well to be sure all is combined. Small banana lumps are fine!
Pour the wet ingredients into the dry and stir until just combined. Next, add the oats and chocolate chips until evenly distributed.
Line 2 baking sheets with parchment paper, a Silpat, or use a non-stick cookie sheet. Drop heaping spoonfuls onto the baking sheets. Feel free to adjust the size to yield more or less cookies. Space cookies about 2 inches apart, they will spread slightly.
Pro-tip: Refrigerate your dough! This is the easiest way to ensure the softest, chewiest, thickest cookies of your dreams! Chilling the dough will harden the oil/butter, which will equate to less spreading when the cookies are baking. This is an important step, even if you pop the dough into the freezer for only 30 minutes. I chilled my dough for over an hour in the fridge and the cookies came out beautifully!
After your dough has chilled, preheat the oven to 350*F. Bake for 10-12 minutes, keeping an eye on them. Cookies are done when the bottoms and sides are golden brown. Remove cookies from oven and let them cool on the cookie sheet for at least 5 minutes. It’s not a myth, they really do keep cooking! (:
Devour a warm one and enjoy the decadent chocolate-banana flavor. Mmmm!