These nutritious Dark Chocolate and Walnut Oat Cookies are made with wholesome ingredients such as ripe bananas, oats, flax seeds, maple syrup and peanut butter. The addition of dark chocolate chips and walnuts not only enhances the flavour but also makes them a wholesome and satisfying treat suitable for a nourishing snack or breakfast.
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MY INSPIRATION BEHIND THIS RECIPE
Okay I have been making these oat cookies for years now! They make a perfect breakfast or nutritious snack! Dark chocolate and walnut are one of my favourite combos but I always love to switch up the toppings and add ingredients like: almonds, dates, cinnamon, white chocolate, coconut or pumpkin seeds! They come together quickly and I like to make a big batch for the whole week so I have an easy on the go breakfast or quick snack! 🍪
WHY YOU'LL LOVE THIS DARK CHOCOLATE AND WALNUT OAT COOKIES
- Nutrient-Packed Cookie: Transform overripe bananas into a nutritious treat with the goodness of oats, flax seeds, and nuts, providing a wholesome snacking option.
- Easy and Quick Prep: With just 15 minutes of prep time and straightforward steps, this recipe is perfect for those looking for a hassle-free and speedy baking experience.
- Customizable Toppings: Tailor these cookies to your liking by adding dark chocolate chips and nuts, allowing you to enjoy a variety of textures and flavors in every bite.
- Healthy Cookie Recipe: Indulge guilt-free in these cookies that strike a balance between health and sweetness, making them a satisfying alternative to traditional high-sugar desserts.
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INGREDIENTS NEEDED
- Overly Ripe Bananas: These serve as the natural sweetener and moist component, lending a rich flavor and texture to the cookies.
- Old-Fashioned Oats: The backbone of the recipe, providing a hearty and chewy texture while contributing to the overall nutritional profile.
- Peanut Butter: Adds a creamy, nutty richness to the cookies, acting as both a flavor enhancer and a binding agent.
- Pure Maple Syrup: The natural sweetener that brings a distinct sweetness to the cookies, complementing the other flavors without overwhelming them.
- Ground Flax Seeds: Introduces a nutty undertone and serves as a binding agent, enhancing the nutritional content with omega-3 fatty acids.
- Vanilla Extract: Enhances the overall flavor profile by adding a sweet and aromatic essence to the cookies.
- Baking Powder: A leavening agent that contributes to the cookies’ rise, resulting in a light and fluffy texture.
- Salt: Balances the sweetness and enhances all the flavors, ensuring a well-rounded taste in each cookie.
- Dark Chocolate Chips (Optional Mix-in): Introduces a luxurious and indulgent element, creating pockets of rich, melty chocolate throughout the cookies.
- Chopped Nuts (Walnuts or Pecans – Optional Mix-in): Provides a delightful crunch and additional nutty flavor, adding complexity to the cookie’s texture.
HOW TO MAKE DARK CHOCOLATE AND WALNUT OAT COOKIES
Preheat your oven to 350°F (175°C).
In a large mixing bowl, mash the overly ripe bananas using a fork until smooth.
Add peanut butter, pure maple syrup, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined.
In the same bowl, add oats, ground flax seeds, hemp seeds, baking powder, and salt. Mix until everything is well incorporated. If desired, fold in the dark chocolate chips and chopped nuts.
Let the mixture rest for about 10 minutes. This allows the oats to absorb some of the moisture, resulting in a firmer cookie texture.
Using a tablespoon or cookie scoop, drop rounded portions of the dough onto a parchment paper-lined or lightly greased baking sheet. Leave some space between each cookie. If you prefer flatter cookies, you can gently press down on each cookie with the back of a spoon or your fingers.
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
VIC'S QUICK TIPS FOR DARK CHOCOLATE AND WALNUT OAT COOKIES
- Mash Bananas Thoroughly: Achieve a smoother cookie texture by mashing overly ripe bananas thoroughly using a fork, ensuring a consistent and delightful banana flavor.
- Optimal Dough Resting Period: Allow the mixture to rest for 10 minutes after combining ingredients. This step enhances the texture by letting oats absorb moisture for a firmer cookie.
- Smart Cookie Shaping: Use a tablespoon or cookie scoop for even portions, creating uniform cookies. Leave enough space on the baking sheet for proper spreading during baking.
- Adjusting Cookie Thickness: Tailor the cookies to your preference by optionally flattening them with a spoon or fingers before baking for a varied texture in the finished product.
SERVING SUGGESTIONS & STORING
- Serve as a Snack or Dessert: These cookies make a perfect snack or dessert. Pair them with a glass of milk or your favorite hot beverage for a delightful treat.
- Breakfast: Enjoy these cookies as a wholesome breakfast option. They are packed with oats, bananas, and nuts, providing a nutritious start to the day.
- Store in Airtight Container: Keep the cookies fresh by storing them in an airtight container. This prevents them from becoming stale and helps maintain their texture.
- Refrigeration for Extended Freshness: For longer freshness, refrigerate the cookies. This is especially beneficial if you plan to make a larger batch to enjoy over several days.
- Warm Before Serving: If refrigerated, consider warming the cookies briefly in the oven or microwave before serving to regain their original softness and flavors.
- Freeze for Future Use: These cookies freeze well. Store them in a freezer-friendly container, separated by parchment paper, for future snacking. Thaw as needed for quick treats.
- Adapt Serving Size: Adjust the serving size based on your needs. Freeze extra portions for convenient single servings or smaller batches.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Nut Butter: Substitute peanut butter with almond butter or any other plant-based nut butter.
- Sweetener: Instead of maple syrup use honey, agave or even brown sugar.
- Nut-Free: Swap peanut butter with sunflower seed butter or soy nut butter. Omit nuts altogether or replace them with seeds like pumpkin or sunflower seeds.
- Protein Boost: Add a scoop of protein powder to enhance the protein content. Consider adding chia seeds or hemp seeds for an extra protein and omega-3 boost.
- Fruit Additions: Incorporate dried fruits like raisins, cranberries, or chopped dates for natural sweetness. Include mashed berries or applesauce for a fruity twist.
- Nutrition-Packed: Introduce superfoods like chia seeds, hemp seeds, or flax seeds for added nutritional benefits. Consider adding shredded coconut or finely chopped dried fruits for extra fiber.
RECIPE FAQ
Yes, you can use regular oats as a substitute for old-fashioned oats. The texture may vary slightly, but the overall result will still be delicious.
No, the optional mix-ins are customizable based on your preference. The cookies are delightful even without them, but adding dark chocolate chips or nuts enhances flavor and texture.
Absolutely! You can substitute peanut butter with almond butter or any other nut butter of your choice. It will bring a unique flavor while maintaining the overall integrity of the recipe.
If you don’t have a cookie scoop, you can use a tablespoon to measure the dough and shape it into rounds. The key is to keep the cookie sizes consistent for even baking.
Yes, you can freeze the cookie dough in portions. Shape the dough into balls, freeze on a baking sheet, and then transfer to a freezer bag. When ready to bake, allow them to thaw slightly before placing them in the oven.
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Ingredients:
- 3 Bananas ripened
- 2 Cups Rolled Oats
- ½ Cup Smooth Peanut Butter
- ¼ Cup Pure Maple Syrup
- 1 Teaspoon Vanilla Extract
- ¼ Cup Flax Seeds ground
- ¼ Cup Hemp Seeds
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Dark Chocolate Chips
- ½ Cup Walnuts chopped
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the overly ripe bananas using a fork until smooth.3 Bananas
- Add peanut butter, pure maple syrup, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined.½ Cup Smooth Peanut Butter, ¼ Cup Pure Maple Syrup, 1 Teaspoon Vanilla Extract
- In the same bowl, add oats, ground flax seeds, hemp seeds, baking powder, and salt. Mix until everything is well incorporated. If desired, fold in the dark chocolate chips and chopped nuts.2 Cups Rolled Oats, ¼ Cup Flax Seeds, ¼ Cup Hemp Seeds, ½ Teaspoon Baking Powder, ¼ Teaspoon Salt, ½ Cup Dark Chocolate Chips, ½ Cup Walnuts
- Let the mixture rest for about 10 minutes. This allows the oats to absorb some of the moisture, resulting in a firmer cookie texture.
- Using a tablespoon or cookie scoop, drop rounded portions of the dough onto a parchment paper-lined or lightly greased baking sheet. Leave some space between each cookie.
- If you prefer flatter cookies, you can gently press down on each cookie with the back of a spoon or your fingers.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer freshness. Enjoy!
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