Now and then, a few bananas turn a little darker in our kitchen. Darker than even die-hard banana lovers might like. Those dark or even black bananas might not be good for snacking anymore, but they are definitely great for baking! In case you got some overripe bananas lying around, check out this recipe for Banana, Oats & White Chocolate Cookies. They’re absolutely delicious and serious competition for good old banana bread! :P
Dark brown or even black bananas are never really a problem for us. If we don’t have a recipe that calls for overripe bananas, our French bulldog Bruno is happy to help out – no matter how they look. ;P If you don’t have a banana-loving dog, you can use those overripe bananas also in smoothies or simply freeze them for another day. Freezing works great with bananas at any stage of ripeness. If you don’t want to throw food, there are always options…
Well. These cookies are a wonderful »final resting place« for overripe bananas. Although it should be noted that their »rest« will be short-lived. A batch of these cookies is usually eaten within two days, or even faster at our house. No dogs involved in that case, of course! ;P
We got hundreds of recipes for delicious cookies here on the blog (over 400 recipes, to be precise). Among them are several cookies where bananas and oats meet. Sometimes vegan, sometimes gluten-free, often with nuts… It’s simply a great combination and, as I said, we regularly have bananas lying around that need to be used. The connection should be obvious. ;P
These cookies here also got a small »donation« of white chocolate added. You have to treat yourself from time to time. This does not necessarily make the cookies any healthier, but that’s not always the point. There are so many things to pay attention to in life – it’s okay to overlook the fact that cookies often contain a lot of sugar and fat. Who said sugar and fat? Nobody! ;P
Anyway. These cookies are perfect if you are looking for a small and sweet snack throughout the day. The cookies are also a great breakfast option in the morning with a cup of coffee or tea. The oats in the cookies should help a bit to delay the craving for more food for some time. At least that’s what experts say about oats. They are supposed to be good for you. ;P
In case you got even more bananas lying around and want to bake more cookies, you should check out these recipes here as well. For example, we got delicious and easy Banana Chocolate Chip Cookies here on the blog. Or, if you don’t have a problem with Nutella, you could check out our Nutella Banana Cookies. Not everyone is happy with the Nutella brand – luckily there are many other similar hazelnut chocolate spreads you can use instead, of course. ;P
INGREDIENTS / ZUTATEN
(12-13 cookies)
1 cup (130g) all-purpose flour
1 1/2 cups (130g) rolled oats
1/3 cup (70g) brown sugar
1/2 tsp. baking soda
3 oz. (85g) butter, melted
1 tbsp. maple syrup
4.6 oz. (130g) overripe banana, mashed
1.8 oz. (50g) white chocolate, chopped
(12–13 Cookies)
130g Mehl (Type 405)
130g Haferflocken (Feinblatt)
70g brauner Zucker
1/2 TL Backpulver
85g Butter, geschmolzen
1 EL Ahornsirup
130g Banane (überreif), zerdrückt
50g weiße Schokolade, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set it aside. Melt the butter and let it cool down a bit. Mash the banana and chop the white chocolate. Set everything aside.
2. In a large bowl, combine flour, rolled oats, brown sugar, and baking soda. Add the melted butter, maple syrup, and mashed banana and mix until everything is well combined. Add the chopped chocolate and fold in. Let the dough sit for 10 minutes.
3. Use a cookie scoop* and place dough portions with some space in between on the prepared baking sheet. Flatten the dough slightly and bake for about 10-12 minutes until golden brown. Take out of the oven and let the cookies cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with leftover cookie dough.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Butter schmelzen und etwas abkühlen lassen. Die Banane zerdrücken und die weiße Schokolade grob hacken. Alles zur Seite stellen.
2. Mehl, Haferflocken, braunen Zucker und Backpulver in einer großen Schüssel vermengen. Geschmolzene Butter, Ahornsirup und zerdrückte Banane dazugeben und alles gut vermengen. Die gehackte Schokolade dazugeben und unterheben. Den Teig etwa 10 Minuten ruhen lassen.
3. Mit einem Keksportionierer* Teigportionen mit etwas Abstand zueinander auf das vorbereitete Backblech setzen. Den Teig leicht flach drücken und dann etwa 10-12 Minuten backen, bis die Cookies leicht goldbraun sind. Die Cookies aus dem Ofen nehmen und kurz auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig auskühlen lassen. Mit verbliebenem Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Banana, Oats & White Chocolate Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 12 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
The perfect cookies to start your day – Banana, Oats & White Chocolate Cookies are easy to prepare, freeze well and are simply delicious!
Ingredients
1 cup (130g) all-purpose flour
1 1/2 cups (130g) rolled oats
1/3 cup (70g) brown sugar
1/2 tsp. baking soda
3 oz. (85g) butter, melted
1 tbsp. maple syrup
4.6 oz. (130g) overripe banana, mashed
1.8 oz. (50g) white chocolate, chopped
Instructions
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set it aside. Melt the butter and let it cool down a bit. Mash the banana and chop the white chocolate. Set everything aside.
2. In a large bowl, combine flour, rolled oats, brown sugar, and baking soda. Add the melted butter, maple syrup, and mashed banana and mix until everything is well combined. Add the chopped chocolate and fold in. Let the dough sit for 10 minutes.
3. Use a cookie scoop* and place dough portions with some space in between on the prepared baking sheet. Flatten the dough slightly and bake for about 10-12 minutes until golden brown. Take out of the oven and let the cookies cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with leftover cookie dough.
Notes
Let’s get baking!
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