Brown bananas. We all get them. For me, its almost a weekly thing. Its a shame to waste them, but there is only so much banana bread you can make. That’s why I thought these banana chocolate chip lunchbox cookies would be a great use of ripe bananas. They are nut-free, so make them a great choice for school snacks too.
Really, you can’t go wrong with banana and chocolate chips together. They are a match that were meant to be.
My little one was my taste tester. Clearly, they were thoroughly enjoyed.
- 2 Tbsp butter, softened (for dairy-free use non-hydrogenated margarine)
- 1 egg
- ⅓ cup coconut palm sugar, or sucanat (or another raw brown sugar)
- 1 tsp vanilla
- 1 cup mashed banana (about 2 bananas)
- 1¼ cups oat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups old fashioned oats
- ½ cup chocolate chips
- Preheat your oven to 350 degrees F.
- In your mixing bowl with paddle attachment (or whisk), mix together the butter, coconut palm sugar, vanilla and egg. Mix in the mashed banana.
- Add in the dry ingredients (oat flour, baking soda, salt, cinnamon) and mix until blended.
- Stir in old fashioned oats and chocolate chips by hand with a wooden spoon or spatula.
- Drop by spoonful on a cookie sheet lined with parchment paper (or use cooking spray).
- Bake for 15 minutes until golden around the edges.