Happy Wednesday, fam! What could make the middle of the week better than cookies?! I’m drooling over this recipe from our Food Writer, Allison, and can’t wait to try my own version. Her other desserts have been incredible, and I’m sure this one will be a crowd pleaser as well. Check out her method and leave her some love (or requests for future recipes!) in the comments! xo - Candace
Disclaimer: This post contains affiliate links which means YBC® will earn a small commission if you happen to make a purchase. Thanks for the support.
When it comes to baking, I'm fairly stuck in my ways that there is too much science to be flexible. Not enough eggs? Too much baking soda? I could end up with a disaster on my hands. Then I'll be cruising through my Instagram Stories, and Candace will be throwing a bunch of ingredients into a bowl, praying for the best. She will end up creating random yet delicious-looking cookie or dessert!
I let down my extreme Type A guard down and decided to just...play around with this recipe.
Oh, thank goodness, this worked out pretty well! I've gotta try the Candace Baking Method more often. 😉
I added no sugar to this and relied on the natural sugars of the slightly-browned bananas to shine through. I added some Enjoy Life Dark Chocolate Chips, which do contain some cane sugar, but if you want a bit of a chocolaty punch in these cookies without loading up on extra sugar, chop up your own favorite super dark chocolate or cacao nibs, or omit!
As always, tag #ybceats if you post your own creations on social media. We love to see what you're doing in the kitchen.
Flourless Banana Oatmeal Chocolate Cookies
Flourless Banana Oatmeal Chocolate Cookies
Ingredients:
- 3 bananas, slightly browned
- 2 eggs
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 & 1/2 cups rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon chia seeds
- 1/4 cup chocolate chips OR cacao nibs
Notes:
- You MUST use bananas that are at least ripe, but this’ll be better with ones that are browning. Do not use under-ripe bananas for this recipe.
Directions:
1.) Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
2.) In a large bowl, mash up bananas with the back of a fork until mashed and glossy. Stir in eggs, coconut oil, and vanilla extract and mix until thoroughly combined.
3.) In a medium bowl, toss together oats, cinnamon, baking soda, chia seeds, and chips (or nibs). Add into wet ingredients and fold to combine.
4.) Spoon batter onto baking sheets and shape into 2” - 2.5” inch rounds; this recipe should yield 9 - 10 cookies. Place into oven and bake for 20 - 25 minutes; be sure to check cookies at the 20 minute mark to make sure they aren’t overly browned. Remove baking sheet from oven, and allow cookies to rest for 5 minutes before transferring to cooling rack for 30 minutes.
5.) If storing cookies, place in an airtight container and place in fridge and consume within 3 days of baking! DO NOT leave cookies out at room temperature, because they will get super-moist - trust me on this, I learned the hard way. 😂
Can’t wait to see what you create! Feel free to leave any questions in the comments!
