Chocolate Chip Blueberry Banana Oat Cookies

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I, like so many others before me, turn brown and overripe bananas into banana bread.

But, every so often, I like to dip my toes in the waters beyond my comfort zone. This one was a big dip. I’d never turned bananas into cookies before. Pancakes, sure. Muffins, of course. But cookies, well, banana cookies were something new.

These Blueberry Chocolate Chip Banana Oat Cookies made a rather delicious breakfast cookie. They’re made with oats, bananas, and blueberries, mashed together with a little whole wheat flour, butter and some maple syrup. I popped some jumbo dark chocolate chips on there too, because ever since my husband tried to convince me that blueberry-chocolate chip is one of the most standard combinations out there even though it’s certainly not, I have a whole new appreciation for the unusual flavor pairing. There’s also a hint of cinnamon. They’re chewy and moist, and perfect with a cup of coffee. 2020 was the year of the banana bread. 2021, well, 2021 might just be the year of the banana cookie.

Chocolate Chip Blueberry Banana Oat Cookies

Servings 12 cookies

Ingredients

  • 1 cup oats
  • ¾ cup flour I used whole wheat but all-purpose works too
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp melted butter
  • 1 small banana mashed
  • 1 tsp vanilla
  • ½ cup maple syrup
  • ¾ cup fresh blueberries plus more for topping)
  • 3/4 cup dark chocolate chips plus more for topping

Instructions

  1. Preheat the oven to 325°F and line a baking sheet with a silicone mat or parchment paper.
  2. Whisk together the oats, flour, baking powder, cinnamon, and salt in a small bowl. In a separate larger bowl, mix together the butter, mashed banana, and vanilla. Stir in the maple syrup. Then, add in the dry ingredients, stirring just until just blended. Fold in the blueberries and dark chocolate chips, saving some for the top if desired. Put the cookie dough in the fridge for 20-25 minutes.
  3. Drop the cookie dough into 12-15 rounded scoops onto the prepared baking sheet. Top with additional blueberries and chocolate chips (optional). Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before moving to a wire rack to finish cooling for 15-20 more minutes. Enjoy!

Recipe Notes

Recipe Adapted from Amy's Healthy Baking

 

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16 comments

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