For cookies that only use one dinky banana, these have a real banana punch, which (of course) goes great with chocolate. The banana flavor actually lessens slightly by the second day, allowing all the flavors to shine equally, so they may actually even be better a day or two on. For tiny cookies, they’re also quite filling, thanks to the heaps of oats. I bet they’d be good cookies for lunch during a hike!

Ingredients:

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 ripe banana (4 to 5 ounces)
• 1/2 cup tightly packed brown sugar
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1/2 cup chocolate chips

In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the banana with an electric mixer until completely mashed. It’s not going to look like enough to do much, but you’ll be impressed at the end!

Add the sugar and beat until smooth, then the coconut oil and vanilla.

Add the flour mixture and beat until just blended.

Stir in the oats and chocolate chips by hand. Cover, and chill the dough for about 1 hour, until it can be shaped into balls.

Preheat oven to 350 degrees and line to baking sheets with parchment. Scoop the dough by the rounded tablespoon, pressing the dough firmly into a ball, then flattening the ball slightly. Place slightly spaced on the parchment lined sheets.

Bake 10 minutes or until they appear set and a bit browned at the edges. Transfer the cooked cookies to a wire rack to cool completely.

Chocolate Chip Banana Oatmeal Cookies

Adapted from Cookie Madness.

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 ripe banana (4 to 5 ounces)
• 1/2 cup tightly packed brown sugar
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1/2 cup chocolate chips

In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the banana with an electric mixer until completely mashed. Add the sugar and beat until smooth, then the coconut oil and vanilla. Add the flour mixture and beat until just blended, then stir in the oats and chocolate chips by hand. Cover, and chill the dough for about 1 hour, until it can be shaped into balls.

Preheat oven to 350 degrees and line to baking sheets with parchment. Scoop the dough by the rounded tablespoon, pressing the dough firmly into a ball, then flattening the ball slightly. Place slightly spaced on the parchment lined sheets, then bake 10 minutes or until they appear set and a bit browned at the edges. Transfer the cooked cookies to a wire rack to cool completely.