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  • Sarah L Samuels

Banana, Oat & Chocolate Chip Cookies

I have been asked a lot for recipes that don't have any egg in them. I have tried cookies with my apple butter and for this recipe I used banana and it worked really well. It makes a really tasty and moist cookie and you certainly don't miss the egg.


The cookies are a little crispy on the outside but nice and soft in the middle.



You need really ripe bananas for this recipe and I have paired them with dark chocolate chips.


You could use dried fruit if you prefer and it also works really well. My youngest son loves dark chocolate so I had to add it into these ones!!!



These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.



To start, put the butter, light brown sugar and demerara sugar into the bowl of a stand mixer and cream together.



Add the mashed banana and mix again.



Then add the flour, baking powder, bicarbonate of soda, rolled oats and chocolate chips.



Put the mixture in a clean bowl, cover with cling film and place the fridge for at least an hour.



When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.


Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.



Bake in the oven for 15 minutes then leave to cool and set on the trays before transferring to a cooling rack.




Banana, Oat & Dark Chocolate Chip Cookies


Sarah's servings: 18

Sarah's skill: Easy

Baking time: 15 minutes


Ingredients:


120g Soft unsalted butter

75g Light brown sugar

50g Demerara sugar

100g Mashed banana

125g Plain flour

1/2 tsp Baking powder

1/2 tsp Bicarbonate of soda

175g Rolled oats

150g Dark chocolate chips


Method:

  1. Put the butter, light brown sugar and demerara sugar into the bowl of a stand mixer and cream together.

  2. Add the mashed banana and mix again.

  3. Then add the flour, baking powder, bicarbonate of soda, rolled oats and chocolate chips, then mix again.

  4. Put the mixture in the fridge for at least an hour.

  5. When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

  6. Roll the dough into walnut sized balls and place on the baking trays. You will need to do a few batches.

  7. Bake in the oven for 15 minutes.

  8. Leave to cool and set on the trays before transferring to a cooling rack.






Sarah’s extra slice……..


This recipe makes approximately 18 cookies.


If you don’t like chocolate chips you could used dried fruit eg sultanas instead.


The baking tray and parchment I used was






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