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Featuring delicious recipes made healthier and reviews to give you some new ideas.

Bethenny Frankel’s Banana Oatmeal Chocolate Chip Cookies

Posted by Ann | Posted in All Recipes, Cookie and Bar Recipes | Posted on 04-06-2009

Bethenny Frankel's Banana Oatmeal Chocolate Chip Cookies

Ever watched Real Housewives of New York City?  Or…I guess just watched or looked at any entertainment anything and you’ve probably seen her.  Bethenny Frankel is the single skinny Housewife that is a natural chef.  Guilty pleasure, I watch the show sometimes and think her sarcasm is hilarious.  When I saw she was coming out with a book, Naturally Thin, I was hoping there’d be recipes!  I already eat pretty much like she suggests, just more than she does.  I’ve made these quite a few times and let me tell you, do not use the Silpat!  It makes for flatter softer cakey cookies.  She suggests using wax paper and really, it’s the only way to go.  With wax paper, the cookies didn’t spread and they have a nice crunch on the top.  They’re still more cakey cookies, but hey, they’re a healthied-up version and it’s something I feel good about giving to my toddler, who loves them.  He’s getting taller now so he tends to get on his tippy toes when I’m not looking and steal them.  I have to remember to push them further away from the edge now.  This recipe only makes 10 big cookies which will probably be gone in no time if you’ve got someone to share them with.


  • 1 1/2 cups oat flour
  • 3/4 cup rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raw sugar
  • 1/3 cup chocolate chips (I used heaping 1/3 cup mini chocolate chips)
  • 1 tsp canola oil (I used grapeseed oil)
  • 1/3 cup soymilk (I used whole milk)
  • 1/2 cup banana puree (1 medium-sized banana)
  • 1 tsp vanilla extract


  • Preheat oven to 375, combine all dry ingredients, combine all wet ingredients.  Mix together
  • Use medium-sized ice cream scoop (I used large but didn’t fill it all the way, Bed Bath & Beyond is always out of the medium sized when I try to buy them!) to scoop onto cookie sheet covered with WAX PAPER!  Bake 12 minutes rotating the pan 1/2 way through cooking (I don’t do that part) or until the edges of the cookies are light brown.


  1. Man, your site is super cool. I am so enjoying all of your posts. A few q’s with this one. You are able to use wax paper in your oven? Odd because it always smokes in my oven! Also, do you use pre-ground oat flour? If so, I am wondering how finely ground it is as I always grind my own but can’t seem to get it very fine. I am not sure if it gets better than chocolate chips and oatmeal in a cookie. :)

  2. Thank you! Good point on the wax paper, yes, it did smoke up the oven, but not the kind of stinky smoke to set off a fire alarm, and it wasn’t too bad. Maybe that’s what made the tops crispy? And yes, I do use pre-ground oat flour because I’m thinking the oats are minimally processed that way but I could be wrong. Plus, I use it enough to warrant buying it and not having to grind it every time I use it. The oat flour IS fine, yes!

  3. So I didnt have raw sugar-substituted agave nectar, I didnt have oat flour-substituted quick oats that I grinded, and I had a really old frozen banana that I found in my freezer. They turned out amazing and I think I just ate half the batch! Thanks for sharing!

  4. Wonderful! Thanks for letting me know, I’ll have to try it with agave next time!

  5. Those look fantastic. Next time I go to the store I’m buying the ingredients! Sounds like I better double-up.:)

  6. I completely agree with you about Silpat. I never use it (except sometimes to knead pizza dough on). I use foil to bake on and it works really well, but waxed paper is good too.

    I will definitely try these with all my ripe bananas. Thanks for the recipe.

  7. Great site you have. I love this recipe and can’t wait to try it! These cookies look so goood!

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