Thermomix Banana Oat Chocolate Chip Cookies
Soft and chewy banana oat cookies studded with chocolate chips. This recipe is ideal for little lunchboxes or afternoon snacks and is a great way to use up overripe bananas.
Servings 20
Ingredients
- 90 g unsalted butter
- 1 tablespoon honey
- 140 g overripe banana peeled weight, about 1½ medium bananas, mashed, see notes
- 140 g rolled oats
- 150 g plain flour
- 75 g caster sugar
- ½ teaspoon bicarbonate of soda
- 65 g chocolate chips plus a few extra for pressing on top
Instructions
- Add the butter to the Thermomix bowl and melt for 3 min/60°C/speed 2. If it's not fully melted, heat for a few seconds longer. Scrape down the sides of the bowl with a spatula.
- Add the honey and mashed banana, and mix for 10 sec/speed 3. Scrape down the sides of the bowl with a spatula.
- Add the oats, flour, sugar and bicarbonate of soda. Mix for 10 sec/reverse/speed 3.
- Add the chocolate chips and stir through by hand with a spatula. The mixture will be sticky, so pop the bowl in the fridge for 20 minutes to let it firm up (making it easier to roll). If it's still too sticky, let it chill for a bit longer.
- When you're ready to bake, preheat your oven to 200°C/400°F (180°C fan) and line a large baking tray (or two if needed) with baking paper.
- Take walnut-sized portions of the mixture and roll into balls with your hands. Arrange them on the prepared trays, leaving a little space between each one, then gently flatten each one and press a couple of chocolate chips into the top. Bake one tray at a time for 10 minutes. They're ready when the edges start to turn golden brown. Note: These cookies don't spread much during baking, so they'll come out looking close to how you shaped them.
- Let the cookies cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Bananas: For accuracy, I've listed the exact weight of the bananas to ensure the mixture is just right. If your bananas aren't quite at the overripe stage, you can speed up this process by baking them in the oven.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze with baking paper between layers and thaw in the fridge overnight.
