Chunky Monkey Cookies (Banana Oat Chocolate Chip)
Author: Sarah Hatfield
Recipe type: Dessert
Cuisine: American
Serves: 36 cookies
- ¾ cup shortening
- 1 cup sugar
- 1 egg
- 1 cup mashed banana
- 1¾ cups quick oats
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup dairy-free chocolate chips or chunks
- ¼ cup finely chopped walnuts (omit for nut-free)
- Preheat your oven to 350ºF.
- In a large mixing bowl, cream the shortening and sugar with a hand mixer.
- Add the egg and mashed banana and beat until thoroughly combined.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chocolate and walnuts (if using).
- Drop the dough by the teaspoonful onto a greased baking sheet, about 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies are lightly browned around the edges.
- Remove from the oven and let cool on the baking sheet for 1 minute.
- Remove the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze to enjoy later.
Serving size: 1 cookie Calories: 128.7 Fat: 6.7g Saturated fat: 3.1g Carbohydrates: 16.3g Sugar: 8.5g Sodium: 84mg Fiber: 1g Protein: 1.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/banana-oat-monkey-cookies
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