Banana Oatmeal Chocolate Chip Freezer Cookies

July 28, 2014 § 9 Comments

baked cookies

These banana oatmeal chocolate chip cookies are “the cookie” I was thinking of when I named this blog. This was the first food that really and truly fell into my routine, and it hasn’t budged. My mom found this recipe, and when I was a college student she would occasionally drop a batch off for me on her way to or from work, or if she just felt like being a particularly nice mom that day and was willing to make the drive out to Somerville.banana oatmea

These cookies have now become a family thing. We are obsessed. We ask each other if our stashes in the freezer are getting too low (these cookies actually taste best straight out of the freezer, although you can microwave them if you prefer), and watch other people consume them with a watchful eye. In fact, my poor dad has to ask permission to eat one. But, they are a bit of work (totally worth it, but a bit of work for sure) and there is nothing worse than opening the freezer to find no. cookies. left. (Well of course there is, but this is a food blog, remember?)

 

 

 

chocolate chips and banana

They are just healthy enough that you can feel good about eating them, but have enough chocolate chips to make them a satisfying dessert. Choose really good dark chocolate chips here. I like the Whole Foods 365 brand dark chocolate baking chunks.

oats in food processor making oat flour

adding oats to bowl raw sugar into cookie dough dry ingredients oatmeal cookies

These cookies are from Bethenny Frankel’s book, Naturally Thin. My mom and I have dialed down the sugar, and my mom also replaces some of the oat flour with bran and flax. I prefer mine unadulterated, and have been know to voice this opinion quite forcefully. You will need one mushy banana per batch, so I often peel bananas that are past their prime and store them in the freezer for future cookies, like a gift to my future self.

banana puree for cookies soy milk into cookie dough vanilla in oatmeal cookies adding oil to cookie dough banana puree into cookie dough

banana oatmeal cookie dough
ice cream scoop cookies
forming cookies on baking sheet
banana oatmeal cookies on baking sheet

 

Banana Oatmeal Chocolate Chip Freezer Cookies

  • Servings: 1 dozen cookies
  • Print

From Naturally Thin, Bethenny Frankel

1 1/2 cups oat flour (see instructions below)

3/4 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup raw sugar

1/3-1/2 cup chocolate chips (who are we kidding, go for the 1/2)

1 medium size banana

1 teaspoon canola oil

1/3 cup plain, unsweetened soy milk

1 teaspoon vanilla extract

  1. Preheat oven to 375 degrees.
  2. Cover baking sheet with parchment paper.
  3. Make oat flour: blend oats in a food processor until they become a fine powder.
  4. In a large bowl, combine oat flour, rolled oats, baking powder, baking soda, salt, raw sugar, and chocolate chips.
  5. Puree banana in a food processor until it is soupy. If your banana is frozen, zap it in the microwave before pureeing.
  6. In a separate bowl, combine banana puree, canola oil, soy milk, and vanilla extract. Stir until mixed thoroughly.
  7. Add the wet ingredients to the dry ingredients and stir until well combined.
  8. Using an ice cream scoop or large spoon, scoop batter onto the cookie sheet. Press down on each cookie with a fork to help the cookies keep their shape.
  9. Bake for 16-20 minutes, rotating the pan at the halfway point to ensure the cookies bake evenly. The cookies should be light brown on top, and the bottoms should be toasted and light brown as well.
  10. Remove the cookies from the pan, either by placing them on a cooling rack or sliding the cookies and parchment paper together off the baking sheet and onto your counter.
  11. Freeze the cookies in freezer bags.
  12. Enjoy straight out of the freezer (recommended) or zap in the microwave to warm the cookie if you prefer.

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