4 Ingredient Banana Oatmeal Chocolate Chip Cookies
It's Friday morning. I am super cozy in my sweats, sipping on a delicious vanilla latte, it's gloomy outside and this rain we've been getting is soothing my soul. Between the calming weather and my caffeine buzz, I feel compelled to share something very personal with you guys…
My kitchen is a freaking disaster. Like, always. What? You were expecting something juicier? This IS juicy, though!
My mom and I FaceTime at least once a week (my family lives in Florida) and last week I showed her what my current dish situation was. Which at the time, was pretty mortifying I must admit. When she saw it she shrieked and gasped my name in that really drawn out, dissapointed-mom way… "Oh, Cooorrttttnneyyyy."
It's not my fault! I blame it on the blog. The constant cooking, dishes, tupperware… Okay, fine. I'm making excuses. But I've officially decided, my mid-May resolution is to stay on top of the kitchen.
Now about these 4 Ingredient Banana Oatmeal Chocolate Chip Cookies... you've gotta get these in your life. FOUR INGREDIENTS PEOPLE: Bananas (duh), oatmeal (duh), chocolate chips (duh), and cinnamon. That's it!
Are you wondering how these taste good? How they taste like anything at all? How they stick together? I am too. It's magic. And I'm not going to question it.
These banana oatmeal chocolate chip cookies are sturdy on the outside and melted chocolatey goodness on the inside. They remind me of a cinnamon raisin cookie, but instead of raisins it's chocolate chips. Which every person in the world would agree is WAY better.
Some helpful tips: I mashed my bananas using a potato masher. It wasn't necessary but it got the job done in like 10 seconds. Also, to make these cookies gluten free, I used Trader Joe's whole grain rolled oats. They are also wheat free and dairy free.
If you're into cookies and anything delicious, you should check out this edible raw chocolate chip cookie dough for two.
Serving Size: recipes yields 12-14 cookies
- 2 ripe bananas
- 1 cup rolled oats
- 1/4 cup dark chocolate chips
- 1/2 teaspoon cinnamon
- sea salt, pinch of (optional)
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium sized bowl, mash the bananas until there are very few lumps. Stir in oats, chocolate chips, cinnamon, and salt. Mix well.
- Scoop the mix in tablespoon sized portions onto the baking sheet. Bake for approximately 13-15 minutes until the cookies are slightly golden. Let cool for 2 minutes before serving.