Oatmeal Chocolate Chip Banana Cookies

LowFat Banana Oat Chocolate Cookies Julia's Album

WEBDec 20, 2013 · Pre-heat oven to 350 degrees F. In a large bowl, combine together the flour, baking powder, baking soda, cinnamon, and salt. In a …

1. Pre-heat oven to 350 degrees F. In a large bowl, combine together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, mash the banana. Add the egg, oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
3. Add the banana-egg mixture to the flour mixture and stir until just combined. Fold in the oats, then fold in the chocolate chips.
4. Line two baking sheets with parchment paper. Take a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 2 inches apart. At this point, I would refrigerate baking sheets with cookie dough balls for about an hour to chill the dough. This will ensure that cookies, when baked, will not flatten out, and that they will remain tall, so that we end up with thick and chewy cookies!

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Oatmeal Chocolate Chip Cookies Skinnytaste

WEBNov 29, 2023 · Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat. In a medium bowl, whisk together flour, …

1. Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
4. Add the egg, followed by the applesauce and vanilla extract.

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Banana Oatmeal Cookies – WellPlated.com

WEBApr 28, 2024 · Place the cookie sheet in the oven directly from the refrigerator and bake for 10 to 13 minutes, until the cookies are dry on …

1. Line a large baking sheet with parchment paper or a silicone baking mat. In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until combined. Set aside.
2. In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
3. Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears, about 1 minute. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
4. With a large cookie scoop or a measuring cup, portion the dough in 1/4-cup amounts and drop in round mounds onto the prepared baking sheet. Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately), or cover the cookie sheet with plastic wrap and refrigerate for up to 2 days.

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