Oatmeal Chocolate Chip Cookies
When I was in high school, our cafeteria made these amazing oatmeal chocolate chip cookies.
Let’s be honest, they were probably brought in frozen and baked each morning, but what teenager is really thinking about that anyway?
If you got to school early before the first bell, you could get one fresh out of the oven, chocolate still a bit melty. They were AMAZING (and worth the early wake up).
Ever since, oatmeal cookies have been my favourite. This version is light, not too sweet, but still has those necessary chocolate chips.
Just say no to oatmeal raisin!
Make these when you’re feeling a bit nostalgic.
Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups oats
- 1/2 cup all purpose flour or 1:1 gluten free swap
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 banana ripe
- 2 eggs
- 1 tsp vanilla
- 1/4 cup coconut oil melted
- 2 tbsp maple syrup
- 1/3 cup chocolate chips
- 1/3 cup walnuts chopped
Instructions
- Pre-heat the oven to 175C / 350F.
- Mix the oats, flour, cinnamon, baking soda, baking powder, and salt together in a bowl.
- In a separate bowl, mix together the banana, eggs, vanilla, melted coconut oil, and maple syrup. Make sure the oil isn't too hot - you don't want scrambled eggs!
- Pour the wet ingredients over the dry and mix well to fully combine.
- Fold in the chocolate chips and walnuts.
- Roll mixture into golfball sized portions and place on a lined baking sheet. Use a fork to press the dough down into shape.
- Bake for 12 minutes. Remove from oven and allow to cool on a wire rack. Enjoy!
