Happy summer y’all! I haven’t posted much lately because I’ve been out and about enjoying every ounce of sunshine while it lasts. So the last thing I’ve wanted to do is fire up the oven, until today when I got hangry for some cookies. A colleague brought some chunky chocolate cookies in the other week for her birthday, and I’ve been wanting to make something just as delicious. And since I’m training for the Bristol half marathon, I’m hungry for calories! But I also have to make sure “most” of the calories I consume will help fuel the miles. I figured these Choc Chunk Oat Cookies fulfill this requirement. Here is what you’ll need:
- 2 cups oats
- 1 cup all purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large ripe banana
- 1 egg
- 1 teaspoon vanilla
- 1 bar of nutty chocolate (I bought a hazelnut one at Aldi)
First measure out all the dry ingredients into a bowl. That would be the oats, flour, both sugars, salt, baking powder, and soda.
Using a chopping board, chop up the bar of chocolate in lovely chunks. If you feel the need to take a few chunks for quality control purposes, that’s fine.
In a separate smaller bowl, mash up the banana. When baking with bananas, always try to use one that is soft with brown spots forming on the peel. This ensures a sweet taste that easily mashes up, which makes it easier to incorporate throughout your bake. When that’s done, whisk in the egg and vanilla.
Go ahead and pour the banana, egg, and vanilla mixture into the bowl with the dry ingredients.
Mix very well. It may not seem like the wet ingredients are enough to bring it together, but have patience, it will happen. You may need to mix it by hand to get the dry ingredients to absorb the wet ingredients. In the end though, you should have a firm ball of dough (as above).
Evenly spoon out about 12 cookies onto a lined baking tray. Heat your oven to 180 F / 350 C and bake for 15 minutes.
And there you have it, Choc Chunk Oat Cookies! These turned out just devine! They are hearty, with a good level of sweetness from the chocolate and crunch from the nuts. And because there’s no butter or oil, they might be considered slightly healthier than a traditional cookie. It has banana in it, so as far as I’m concerned, have one for breakfast ’cause I won’t stop you!
You can even make these dairy free if you use a dairy free chocolate. However you make them though, they are a great summer treat to take along with you as you’re out and about. Take care Bristol and remember the sunscreen! Thanks for reading and Happy Eating!