Olive Oil Banana Bread Oatmeal Cookies
Soft and gooey in the middle, crispy on the edges, and have the most incredible depth of flavor thanks to @getgraza “Sizzle” Extra Virgin Olive Oil
Ingredients
Directions
- 1
Start by making the cookie dough. In a medium bowl, whisk together the flour, “grazola” granola, cinnamon, baking soda, baking powder, and salt. Set aside.
- 2
In a separate large bowl, add the olive oil, brown sugar, granulated sugar, mashed banana, egg yolk, and vanilla. Whisk until well combined.
- 3
Add the dry ingredients into the wet, and fold until just combined.
- 4
Add in the chocolate chips and fold again until evenly dispersed.
- 5
Cover the dough and place in the fridge to chill for at least 2-4 hours, preferably overnight.
- 6
Once ready to bake, preheat the oven to 375F, and line 2 baking sheets with parchment paper.
- 7
After the dough has chilled, remove the dough from the fridge (let sit for 15 minutes if it’s too hard to scoop) and use a large cookie scoop (3 tbsp) to scoop and drop balls of dough onto the baking sheet.
- 8
Press extra chocolate chips on top if desired.
- 9
Bake at 375F for 12-14 minutes, or until the middle still looks soft, but the edges start to get golden brown.
- 10
Remove and let cool on the pan for 5-10 minutes, then transfer to a wire cooling rack.
- 11
Sprinkle with flaky sea salt, if desired.
- 12
Enjoy!
