These Banana Chocolate Oatmeal Cookies are adapted from LilMissCakes as part of our blog swap link up. I found the one semi healthy recipe on her baking blog filled with gorgeously decorated cakes and here it is.
Banana Chocolate Oatmeal Muffin Top Cookies
Servings
3 Servings
Ingredients
- 3/4 cup 1 1/2 sticks vegan butter, softened
- 1 cup sugar
- 1 cup mashed overripe bananas about 2-3 bananas
- 1 egg
- 1 tsp. vanilla extract
- 2 1/2 cups quick-cooking or old-fashioned oats
- 1 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tablespoon ground cinnamon
- 1/8 tsp. nutmeg
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In the bowl of an electric stand mixer, mix the butter, sugar, and banana until combined.
- Add in the egg and vanilla extract.
- Once combined, add in the dry ingredients; flour, oats, flour, salt, baking soda, cinnamon, and nutmeg. Mix in chocolate chips.
- Using a cookie scoop, drop cookies onto lined cookie sheets, making sure they are about 2 inches apart.
- Bake for 10-12 minutes until edges are light brown. Cool.
- Make sure to check out LilMissCakes for gorgeous cakes and desserts.
Just made these as muffins, came out great with a couple changes:
Doubled recipe, added 2 tsp baking powder, used half brown sugar half reg sugar, used canola oil instead of margarine.
Sure and no, should be relish.
Can I substitute butter
instead of margarine
if so do I have to change
anything in the recipe.
Thank you
DDuran
Instead of margarine I used 1/2 peanut butter and they came out great.
Each cookie is a serving, so about 120.
How many calories does every cookie has?
Great recipe!!!
I am an absolute oatmeal fanatic! This recipe is a fun twist and I’m excited to give it a try.
I made this with canola oil and they came out great. I also used light brown sugar in place of the white to give it a bit more of a chocolate chip cookie taste. The batter came together very easily without a mixer. The only issue I had was that they did not stay crispy after they cooled and where put into a container. They still tasted good, but fresh out of the oven they were more cookie-like and the texture later became more like that of a muffin.
I don’t know, but you could try, I would follow the instructions on the splenda container.
can i use splenda instead of sugar? if i can is it equal measurements?
Yumm these look delic!! I think I am going to make them for my family for shabbos@!
I was going to swap it for oil and I actually think in this recipe it should work well, but I did not try it yet. I would use the same amount.
The Scharffen Berger chunks are OU-D. Their baikng bars (both semi and bittersweet) are OU Pareve. I go to the Peppermill, here in Boro Park. They buy the 50lb blocks of bitter/semi-sweet (70%) Callebaut and have some break it down into 1 lb peices. It costs about $9.50 a pound, and I buy about 5 lbs at a time. They even sell (can you believe this) when they get their hands on it, Cholov Yisrael white chocolate. I forget who its from, however.
I believe that one could replace the marjarine with canola oil for a much healthier version of this cookie.
Hi Tamar,I like, you, prefer to make bundt cakes and bar cookies, so this receipe, looks to be almost right up my alley, except I hate to use margarine. Have you or anyone else out there, swapped the margarine for oil and what measurement would work?