Chewy, coconutty and studded with chocolate chips, these cookies are a crowd-pleaser and bake-sale favourite. Banana is a great plant-based egg substitute when baking and adds a sweet, mild banana flavour.
Banana chocolate chip oat cookies
- 1 medium very ripe banana, peeled
- 75g granulated sugar
- 60g brown sugar
- 80ml grapeseed oil
- 1 tsp vanilla extract
- 125g plain flour
- 170g rolled oats
- 1⁄2 tsp bicarb soda
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp sea salt
- 85g vegan dark chocolate chips
- 4 tbsp unsweetened dried coconut
Preheat the oven to 180C. Line 2 baking trays with baking paper.
In a medium bowl, mash the banana with the sugars, grapeseed oil and vanilla extract until smooth.
Stir the flour, rolled oats, bicarb soda, cinnamon, salt, dark chocolate chips
and coconut into the banana mixture, using your hands to ensure the
mixture is well combined. It will be very thick.
Scoop 3.75cm balls of dough onto the baking sheets, spacing them about 6cm apart. Using wet hands, gently pat down the cookies into 5cm rounds. Some chocolate chips might separate from the mixture; if they do just pat them back into the cookies.
Bake for 12–14 minutes or until cookies are golden. Cool for 3 minutes on
baking trays, and then transfer to a wire rack to cool completely. Cookies
will keep in an airtight container for up to 5 days (if they last that long!).
Note: For nutty banana-coco-oat cookies, replace the coconut with 40g finely chopped toasted walnuts or pecans – or use both.