– 1 cup whole wheat pastry flour or whole wheat flour – 2 cups oats (the original recipe called for quick oats, but I used old fashioned oats with great results) – 1 tsp baking powder – ½ tsp baking soda – ½ tsp salt – ½ tsp ground cinnamon – 2 tbsp unsalted butter, room temperature – ½ cup turbinado/raw sugar (or regular sugar) – ½ cup unpacked Muscavado sugar or brown sugar – 1 large egg – ⅓ cup mashed banana, which is a almost one whole banana, OR same amount of unsweetened apple sauce (see footnote) – ½ tsp vanilla extract – ¾ cup dark chocolate chips (Ghirardelli 60% cacao chips are my favorite!), OR walnuts, if you’re into that.
Warm the oven up to 350 degrees. Use parchment paper to line a baking sheet. Mix the flour, oats, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl with a whisk.
Cream butter and sugar in a large bowl. I used an old-fashioned egg-beater, but if you have an electric mixer, cream butter and sugar on medium.
After the egg, add the mashed banana and vanilla. Stir in the flour and oats by hand until just combined. Mix in chocolate chips.
Put heaping spoonfuls on baking sheets and flatten slightly. Bake cookies until edges are light brown, 10-12 minutes. Don't overbake cookies. Cool on baking sheet for 3–4 minutes, then transfer to wire rack to finish.