I have been avoiding the banana bread lockdown craze that seems to be going on in most people’s homes, don’t get me wrong, I love the fact that so many people have got into baking but can’t we bake something a little more exciting than plain old banana bread? A recipe from the food blog Running With Spoons might just have the answer. These tasty cookies (that are pretty much a breakfast food, might I add) have a delicious balance of fruity banana, crunchy oatmeal and melted chocolate chips! The original recipe is actually vegan and is very simple but as I had one egg left in my fridge I just subbed the oil in the recipe for an egg, so just know although this isn’t vegan, you only need to sub one ingredient to make it so!
Makes 12 Cookies
90g Plain Flour
40g Oats (instant porridge oats are fine)
1/2 tsp Baking Powder
Pinch of Salt
1 Egg/ 1 tbsp Oil
2 Small Bananas, extra ripe and mashed
50g Brown Sugar
1 tsp Vanilla Extract
60g Vegan Chocolate Chips
Preheat the oven to 160C/ 150 Fan/ Gas Mark 3 and add the flour, oats, baking powder, and salt to a large bowl then combine the ingredients together.
In a separate small bowl, whisk together the egg, banana, brown sugar, and vanilla extract until you have a slightly lumpy liquid.
Now, pour the wet mixture into the dry and gently mix together until everything is fully combined, remember not to over-mix otherwise you’ll end up with tough cookies!
Once you have your mix, just stir in the chocolate chips, you should end up with a thick batter.
Now, using a tablespoon, place the mixture in loosely shaped balls onto a greased baking tray, leave at least an inch between them in case they spread out when baking.
Bake them in the oven for 12-14 mins until they have cooked and just started to go golden around the edges. Leave them in the tray to cool for 10 mins before placing them on a wire rack to cool for another 5-10 mins.
These look so yummy! I really liked this recipe and I like incorporating everyone's favourite bake at the moment (banana bread) into a cookie, these are so simple to make and like I said, can very easily be made vegan. They have a really light texture and taste which does make them perfect as cheeky breakfast cookies! Mine actually didn't come out as well as I'd hoped but that is not the fault of the recipe, I looked up online why mine were baked but very spongey inside and it said I probably put too much baking powder in…which would make sense as I put a whole tsp in rather than half. But nevertheless, I would definitely bake these again with the right amount of baking powder and I'm sure they’ll come out delicious and crispy with the same great flavour they have now!