Chocolate Chip Banana Bread Cookies

Banana bread meets chocolate chip oatmeal cookies. I think that pretty much explains these chocolate chip banana bread cookies. They are thick, fluffy, pillowy, cake-like little bites of banana bread heaven. Think banana chocolate chip muffins but in a cookie form.

Ingredients in Chocolate Chip Banana Bread Cookie Bites

• butter - brown butter will give the best results, but you can also use melted butter if you are short on time.
• mashed banana - you will need a heaping ½ cup of mashed banana which is about 1 large banana or 2 small bananas.
• egg
• vanilla extract
• brown sugar
• all-purpose flour
• oat flour - you can make your own oat flour by grinding up rolled oats. I use my blender to do this easily.
• rolled oats
• cinnamon
• salt
• semi-sweet chocolate chips or chunks

How to Brown Butter

What is brown butter? It's basically melted butter with a more intense flavour that happens as a result of cooking it. It takes about 8-10 minutes, but is so worth the extra time. Brown butter elevates any dish that you use it in with a nutty and caramelized flavour. So so good.

To brown your butter:

1. Cut the butter into smaller pieces to ensure even cooking.
2. Melt butter in a saucepan over medium-low heat. Use a rubber spatula, and begin stirring as soon as the butter melts. Continuously stir throughout the entire process to prevent burning. The butter will start to foam and sizzle, then you will start to see milk solids on the bottom of the pan.
3. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a toasty brown colour, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool for 5-10 minutes.

How to Make the Best Chocolate Chip Banana Bread Cookies

1. Brown the butter. Melt butter in a saucepan over medium-low heat. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a toasty brown colour, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool for 5-10 minutes.
2. Combine wet ingredients. In a large bowl, add brown butter, mashed banana, egg, vanilla extract, and brown sugar. Use a hand mixer to combine.
3. Add in dry ingredients. Add in flour, oat flour, rolled oats, cinnamon, baking soda, and salt. Beat on low until just combined. Use a spatula to stir in ¾ cup of the chocolate chips. The cookie dough will be on the wetter side.
4. Cover and refrigerate. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours. This is required to get fluffy and pillowy cookies, rather than flat ones that spread.
5. Bake. Scoop out about 2 tablespoons of cookie dough onto a lined cookie sheet, spaced 2 inches apart. Press in remaining chocolate chips onto the top of each cookie dough ball. Bake for 10 minutes at 350 F, until the edges and tops have set.

More Banana and Oatmeal Recipes

• The Best Chewy Chocolate Chip Oatmeal Cookies
• Banana Chocolate Chip Muffins
• Nutty Banana Bread
• Spiced Apple Oatmeal Muffins
• Majoon Banana and Date Smoothie

Recipe

Chocolate Chip Banana Bread Cookies

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5 from 6 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 2 hours 25 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Brown butter oatmeal chocolate chip banana bread cookies are thick, fluffy, pillowy, cake-like little bites of banana bread heaven AND so easy to make!

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Ingredients

• ¼ cup butter, browned or melted
• ½ cup mashed banana (1 large or 2 small bananas)
• 1 egg
• 1 tablespoon vanilla extract
• ¾ cup brown sugar
• 1 cup all-purpose flour
• 1 cup oat flour
• ¾ cup rolled oats
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips or chunks, divided

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Instructions

1. First, you will need to brown the butter. To do this, cut the butter into smaller pieces to ensure even cooking. Melt it in a saucepan over medium-low heat. Use a rubber spatula, and begin stirring as soon as the butter melts. Continuously stir throughout the entire process to prevent burning. The butter will start to foam and sizzle, then you will start to see milk solids on the bottom of the pan. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a toasty brown colour, immediately remove from heat and pour into a heat-proof bowl. This entire process will take about 8-10 minutes. Allow butter to cool for 5-10 minutes.
2. In a large bowl, add brown butter, mashed banana, egg, vanilla extract, and brown sugar. Use a hand mixer to combine.
3. Add in flour, oat flour, rolled oats, cinnamon, baking soda, and salt. Beat on low until just combined. Use a spatula to stir in ¾ cup of the chocolate chips. The cookie dough will be on the wetter side.
4. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours or overnight. This is required to get fluffy and pillowy cookies, rather than flat ones that spread.
5. Preheat oven to 350 F. Use a medium-sized cookie scooper to scoop out about 2 tablespoons of cookie dough onto a lined cookie sheet, spaced 2 inches apart. Press in remaining chocolate chips (¼ cup) onto the top of each cookie dough ball. Bake for 10 minutes, until the edges and tops have set. The cookies might look slightly undercooked but they will continue to firm up once out of the oven. Let them cool on the baking tray for 10-15 minutes before indulging.

Notes

Brown butter will give the best results, but you can also use melted butter if you are short on time.

You can store these cookie bites in an airtight container for up to 3 days at room temperature, or up to 3 months in the freezer.

• Prep Time: 15 minutes (+2 hours wait time)
• Cook Time: 10 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American