Easy Banana Oatmeal Chocolate Chip Energy Cookies
- emilyfabulous
- Sep 3, 2019
- 2 min read
This Easy Banana Oatmeal Chocolate Chip Energy cookie recipe is amazing for hiking, camping or just a healthy snack. This only requires one bowl to mix the batter, the cookies store for days or can be frozen and this batter can even be made into muffins if that's what you want!
I used to be a pretty active backpacker (before kids, lol), and received this recipe from a friend who is also very active. She swore that these cookies would hold up to vigorous activity so you could bring them in your backpack but would also give you the energy boost you needed during a long hike. She was correct! BUT...these aren't just for hiking. I recently made a double catch of these for a campout we went to with 20 adults and kids and they were a hit!
Because these have banana and oatmeal in them they work for breakfast and because they are a cookie they also work for a snack or dessert. They also have applesauce instead of oil and you can omit the butter and/or the chocolate chips altogether if you are really looking to cut back on calories.
Like I mentioned, you can make this entire recipe using one large bowl and can also use a muffin tin to make muffins. Same oven temp, just a different pan!
Ingredients
½ cup butter softened
½ cup unsweetened applesauce
1 cup raw cane sugar (turbinado)
3 ripe bananas mashed
2 eggs
1 teaspoon vanilla extract
2 ½ cups flour
1 ½ teaspoons baking soda
2 cups quick cooking oats
1 cup semisweet chocolate chips
1/4 cup chopped nuts (optional)
Directions
1. Preheat oven to 375 and prepare cookie sheet with parchment paper or non-stick mat.
2. In a mixing bowl combine butter and apple sauce and beat with an electric
mixer until creamed together.
3. Add sugar, bananas, eggs and vanilla and continue to beat on medium speed until smooth.
4. Gradually add flour and baking soda and beat until fully combined.
5. Stir in oats, chocolate chips and nuts until incorporated. By now the batter is nice and thick and your arms will start to get tired 💪🏻!
5. Drop dough onto prepared baking sheet with cookie scoop or spoon. These will rise and spread so give each one some room.
6. Bake for 10 to 14 minutes or until golden brown around the edges.
7. Transfer to wire rack to cool.
8. Enjoy!
These cookies will last quite a few days in a sealed container or plastic bag. You can also freeze them, they still come out moist and delicious after thawing.
Want a quick and easy breakfast option? This batter can also make muffins! I added a little homemade cream cheese frosting and couldn't resist with my coffee! Sooooo good!
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