Joy McCarthy, RNCP, CNP
These cookies are a favourite of grown-ups and kids alike, especially in my home! I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the cooking. They taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 3 cups (750 mL) rolled oats
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) sea salt
- 2 large ripe bananas
- 1/4 cup (60 mL) melted coconut oil
- 2 to 3 Tbsp (30 to 45 mL) maple syrup
- 1/4 cup (60 mL) mini chocolate chips
Nutrition
Per serving:
- calories101
- protein3g
- fat4g
- saturated fat3g
- trans fat0g
- carbohydrates14g
- sugars3g
- fibre2g
- sodium91mg
Directions
01
Preheat oven to 350 F (180 C). Grease cookie sheet with coconut oil, or cover with parchment paper.
02
In food processor, pulse oats until ground to a coarse flour texture for oat flour.
03
In large bowl, combine oat flour, baking powder, baking soda, and sea salt.
04
In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.
05
Place by spoonfuls onto baking sheet about 1 in (2.5 cm) apart. Bake for 8 minutes, until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on a cooling rack for 5 to 10 minutes.
06
Store for up to 5 days in the fridge or in the freezer for up to 3 months.
