Malted Mocha Banana Oat Cookies
Unpopular opinion time: I’m not a huge fan of bananas OR chocolate. However, something magical happens when you combine the two, yielding a cozy & nostalgic flavor duo that I can totally get behind.
I created these malted mocha banana oat cookies on evening when I just needed a comfort cookie (I don’t need to expand on what a comfort cookie is, right? We’ve all been there?). Comfort cookies, to me, require oats and brown sugar. They also have to be chewy, thick, and caramelized at the edges. Pools of melty chocolate don’t hurt either! I could have stopped at your standard chocolate oatmeal cookie, but then I wouldn’t be me! I needed to put a little spin on things, so I decided that malt and espresso powders needed to be involved, as well as the very sad bananas lying limp and brown in our fruit bowl.
Adding espresso powder deepens the chocolate flavor and nudges things into mocha territory (which is a wonderful territory). Adding malt powder takes these malted mocha cookies to an even more nostalgic place for me, reminding of all the times I split a chocolate malt with my dad at Tommy’s on Coventry. Feel free to leave out the espresso and/or malt powder if they’re not your jam, but they do add a wonderful depth to the cookies.
- Sad, brown bananas
- These Salted Malted Cookies by Ruth Tam that have been bouncing around in my head for a while
- A big bag of Dulcey chocolate from a recent Valrhona purchase
The Quick Look
|1||Malted Mocha Banana Oat Cookies||Lanibakes|
Component 1: Malted Mocha Banana Oat Cookies
Makes 12 large cookies
- 65 grams unsalted butter, melted
- 82 grams brown sugar
- 1 egg yolk
- 1/2 teaspoon instant espresso powder
- 37 grams mashed, very ripe banana (from about 1/2 a banana)
- 1/4 teaspoon fine salt
- 14 grams malted milk powder
- 1/4 teaspoon baking soda
- 82 grams all purpose flour
- 94 grams old fashioned rolled oats
- 40 grams of dark chocolate, chopped (feel free to use milk chocolate or chocolate chips if that’s your preference)
- 20 grams of caramelized white chocolate or Valrhona Dulcey chocolate (optional, but encouraged. You can leave this out altogether or replace it with additional dark chocolate)
- 20 grams of dark chocolate, chopped
- 20 grams of Dulcey chocolate, chopped
- In a large bowl, combine 65 grams of melted butter with 82 grams of brown sugar.
- Stir in 1 egg yolk, 1/2 teaspoon instant espresso powder, 37 grams mashed banana, and 1/4 tsp salt.
- Add 14 grams of malted milk powder, 1/4 tsp baking soda, and 82 grams of flour. Stir to partially combine – stop stirring when there aren’t big pockets of flour but some streaks still remain.
- Add 94 grams of oats, 50 grams of chopped dark chocolate, and 30 grams of Dulcey chocolate to the bowl and stir to fully combine.
- Set aside 20 grams of chopped dark chocolate and 20 grams of Dulcey chocolate – you’ll use this for topping the cookies before baking.
- Portion the dough into 12 balls, each approximately 40 grams. Place the dough balls on a tray or plate that will fit in your refrigerator.
- Refrigerate the dough balls for at least 20 minutes or up to a day.
- If refrigerating for more than 2 hours, I recommend covering the dough with a lid or plastic wrap so they don’t dry out too much.
- Preheat your oven to 325F. Line 2 baking sheets with parchment paper.
- Transfer the chilled dough balls to the baking sheets, placing 6 on each tray.
- Top each cookie dough ball with some of the reserved chocolate. Press lightly so the chocolate doesn’t fall off.
- Bake the cookies for 11-13 minutes, until the edges are golden brown but the tops are still pale and soft.
- Let cool on pans for 10 minutes. Then eat immediately or transfer to a cooling rack!
- Cookies will keep, well-covered at room temperature, for up to 1 week.