Ingredients

The following ingredients have 15 Servings
  • 1 cup whole wheat pastry flour or whole wheat flour
  • 2 cups oats (the original recipe called for quick oats, but I used old fashioned oats with great results)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup turbinado/raw sugar (or regular sugar)
  • 1/2 cup unpacked Muscavado sugar or brown sugar
  • 1 large egg
  • 1/3 cup mashed banana, which is a almost one whole banana, OR same amount of unsweetened apple sauce (see footnote)
  • 1/2 tsp vanilla extract
  • 3/4 cup dark chocolate chips (Ghirardelli 60% cacao chips are my favorite!), OR walnuts, if you’re into that.

Instruction

  • Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
  • In a large bowl, cream together the butter and the sugars. I used an old-fashioned egg-beater but if you’re lucky enough to have an electric mixer, cream the butter and sugar on medium speed.
  • Add the egg, followed by the mashed banana and vanilla extract.
  • Working by hand, stir in the flour mixture and the oats until just combined.
  • Stir in the chocolate chips.
  • Drop heaping spoonfuls onto baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Do not overbake these cookies!
  • Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.