Yields 1 dozen large cookies
A do-ahead breakfast on-the-go or healthy after-school snack, these are a snap to assemble. These soft cookies are a cross between a granola bar and chunky cookie, and are super flexible—you can add in extra “fixins’” like nuts, cranberries (about ⅓ cup each) or even boost its nutritional value by adding 2–3 tablespoons ground flaxseed and/or vanilla protein powder to the batter.
2 large extra ripe bananas, mashed
½ cup natural almond butter (or peanut butter)
⅓ cup pure maple syrup
1 large egg
1½ teaspoons pure vanilla extract
1/2 cup oat or whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon kosher salt
1½ cups old fashioned rolled oats
½ cup semi-sweet chocolate chips, plus extra for on top of cookies
Optional: ⅓ cup chopped walnuts or pecans and/or dried cranberries
Preheat the oven to 325°F. Line a large baking sheet with parchment paper; set aside.
Mix together the mashed bananas, almond butter, egg, maple syrup and vanilla in a large mixing bowl until smooth.
Stir in the oat flour, cinnamon, baking soda and salt to the wet ingredients. Stir until just combined. Stir in the oats and chocolate chips and walnuts (if using). Freeze batter for 10 minutes.
Use a large cookie scoop or a ¼ cup measure to scoop the dough onto prepared baking sheet (about 3–4 tablespoons per cookie).
Bake for 18–21 minutes or until they’re set but still soft, and golden around the edges.
Remove from the oven. Cool on the baking sheet for at least 5 minutes to set and then transfer to a wire rack to cool completely.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting delicious cooking and Jewish inspiration. Her first cookbook is The Giving Table.