Submitted by: Camille Clark
Prep Time: 15 Minutes
Cook Time: 30 Minutes
I recreated the traditional oatmeal cookie and added the sweetness of banana and the slightest hint of cinnamon. The velvet-smooth, melted chocolate chips in these cookies are perfect for any sweet tooth!
Adjust oven rack to middle position and preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
Whisk together oats, oat flour, cinnamon, baking soda, and sea salt in a large bowl; set aside.
Using handheld mixer, beat butter and coconut sugar together in medium bowl. Add eggs, vanilla, and mashed banana; mix until incorporated. Gradually stir in dry ingredients. Fold in chocolate chips.
Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared sheets, 10 balls per sheet.
Bake cookies one tray at a time until cookies are golden brown around the edges, 12-17 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and cool. Serve.