Description

These Banana‑Oat Chocolate Chunk Cookies are a wholesome, naturally sweet treat perfect for a quick snack or dessert. Made with ripe bananas, rolled oats, and rich dark chocolate chunks, they offer a delightful combination of flavors and textures without refined sugars. Suitable for a healthier lifestyle, these cookies are easy to prepare and baked to golden perfection with a subtle hint of cinnamon.

Ingredients

Main Ingredients

3 ripe bananas, mashed
⅓ cup unsweetened applesauce
2 cups rolled oats
¼ cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup dark chocolate chunks (choose sugar-free if desired)
¼ cup raisins or chopped nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) and position the oven rack in the center to ensure even baking.
Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the unsweetened applesauce thoroughly to create a moist base.
Add Flavorings: Mix in the vanilla extract and ground cinnamon until everything is combined evenly for a fragrant and flavorful dough.
Incorporate Dry Ingredients: Stir in the rolled oats, making sure they are fully coated with the wet mixture, which helps bind the cookies.
Add Milk and Mix-ins: Pour in the almond milk and gently fold in the dark chocolate chunks along with optional raisins or nuts, distributing them evenly throughout the dough.
Prepare Baking Sheet and Shape Cookies: Line a baking sheet with parchment paper. Using a spoon or your hands, scoop 12 to 15 portions of dough onto the sheet, spacing them about 2 inches apart. Slightly flatten each cookie to ensure even baking.
Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Rotate the pan halfway through baking for consistent color and doneness. Cookies are ready when edges turn golden and centers are set.
Cool the Cookies: Allow the cookies to rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a cooling rack to cool completely before serving.

Notes

Use ripe bananas for natural sweetness and better binding.
For a nut-free version, omit nuts and choose raisins or omit both.
Almond milk can be substituted with any preferred plant-based or dairy milk.
For a lower sugar option, select sugar-free or dark chocolate with at least 70% cocoa.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
These cookies freeze well; thaw at room temperature before serving.