Description
These eggless Banana Oat Chocolate Chunk Cookies combine the best of banana bread and chocolate chip cookies into one delicious treat. Featuring brown butter and rolled oats, they deliver a chewy texture with deeply caramelized edges and rich chocolate chunks, perfect for enjoying fresh or as leftovers that stay soft for days.
Ingredients
Wet Ingredients
- ½ cup (113g) unsalted butter
- ⅓ cup (80ml or 90g) mashed ripe banana (from 1 small banana)
- ½ teaspoon pure vanilla extract
Sweeteners
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
Dry Ingredients
- ⅔ cup (65g) rolled oats
- ½ teaspoon ground cinnamon
- pinch of nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plus 2 tbsp (160g) all purpose flour
Add-ins
- ¾ cup (125g) chopped dark chocolate, plus extra for topping
Instructions
- Brown the Butter: In a saucepan, melt the unsalted butter over medium heat until it foams and develops brown specks with a golden aroma, about 8 to 10 minutes. Pour the browned butter into a clean bowl and let it cool for 10 minutes, then let it rest until just warmer than room temperature, about 20-30 minutes.
- Mix Sugars and Butter: Combine the cooled browned butter, light brown sugar, and granulated sugar in a large bowl. Stir gently until blended and slightly fluffy, being careful not to overmix to avoid stiffening the mixture.
- Add Banana and Vanilla: Mix in the mashed ripe banana and vanilla extract until the mixture becomes syrupy and may appear slightly separated.
- Incorporate Dry Ingredients and Chocolate: Stir in rolled oats, salt, ground cinnamon, and nutmeg. Fold in the all-purpose flour until just combined with a few streaks showing. Add chopped dark chocolate chunks and evenly fold them into the dough.
- Chill the Dough: Cover the bowl and refrigerate the dough for 1 hour to firm up, enhancing texture and flavor melding.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper for easy release and cleanup.
- Scoop and Bake: Using a 1.35-ounce cookie scoop, portion the dough onto the prepared baking sheets, maintaining at least 2 inches between cookies. Press extra chocolate chips on top if desired. Bake for 8 to 10 minutes until edges are golden and centers remain slightly soft.
- Cool Cookies: Let the cookies cool for about 2 minutes on the baking sheets before transferring them to a wire rack to finish cooling completely.
Notes
- For best results, measure the banana precisely to ensure proper moisture levels in the dough.
- Don’t overmix after adding flour to keep cookies tender and chewy.
- Brown butter adds a nutty, caramelized flavor that enhances the cookie’s taste.
- Chilling the dough is crucial for texture and prevents cookies from spreading too much during baking.
- Store cookies in an airtight container to keep them chewy for several days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
