Banana. White Chocolate. Oat. Cookie.
I always have bananas. I’ve turned them into coffee syrups, banana bread, these cookies, and so much more once I no longer wanted to look at them as decoration in my kitchen.
There is something poetic about buying bananas with the intention of being healthy, not doing that, and then using wayyyy more effort to turn them into a sweet treat instead.
This is simple people, you should make this.
Brown butter banana white chocolate oat cookies
Inspiration drawn from Sift by Nicola Lamb.
Recipe:
Makes ~10 cookies.
80g brown butter, melted
75g granulated sugar
75g light brown sugar
100g very ripe peeled bananas
150g all purpose flour
3g baking soda
1/4 tsp ground cinnamon
40g rolled oats
100g white chocolate chips
2g kosher salt
optional flaky sea salt (maldon) to garnish
Process:
Preheat oven to 350°F.
In a mixing bowl, mix melted brown butter, granulated sugar, and light brown sugar until combined.
Add mashed banana to the bowl and combine.
Sift in flour, baking soda, and ground cinnamon. Add oats, kosher salt, and white chocolate. Fold together until just combined.
Line baking sheet with parchment paper or a silicone mat.
Scoop 60g balls of dough and place on baking sheet leaving space for cookies to spread as they bake. Try and keep the balls as round as possible. Optionally you can freeze the cookies at this point (even just for 10 minutes) and then roll them in your hands again to make them perfect spheres before baking. If you do this, leave the cookies at room temperature for 10-20 minutes before baking.
Bake for 12-14 minutes or until the edges are golden brown. Check on them halfway through and rotate trays around if baking seems uneven (you know how your oven works, not me.)
Remove from oven and let cool for a few minutes before transferring to a cooling rack to cool completely.
Enjoy!
I made a video attached below showing my process making these!
Please reach out with any questions and let me know how these cookies have changed your life.
