Banana Oatmeal Chocolate Chip Cookies

This week’s recipe comes from Alex Gill of Ryerson’s Social Ventures Zone. On Friday mornings I attend a “Caffeinated Innovators” meeting with him and a handful of other social enterprises. A couple weeks ago he joined the meeting with a banana oatmeal chocolate chip cookie and I HAD to have the recipe.

I’m always looking for new creations to bake and I especially get excited when almost all of the ingredients used can be bought fair trade. The original recipe is from Chef Savvy but I have written it here for you including the local and ethical brands I buy from.

I hope you can enjoy it with a fresh cup of coffee while spending some time outdoors!


1 ripe banana (Equifruit)

½ cup brown sugar (Camino)

¼ cup cane sugar (Camino)

¼ cup softened, unsalted butter (Rolling Meadow)

1 large egg (Beking’s Farm)

1 teaspoon vanilla extract (Tribal Vanilla)

1 cup old fashioned oats (Dundurn Market)

1 ¼ cup all purpose flour (Oak Manor Farms)

½ teaspoon baking soda (Bob’s Red Mill)

½ teaspoon cinnamon (Cha’s Organics)

Pinch of nutmeg (Cha’s Organics)

½ teaspoon salt (So Well Made)

1 cup semisweet chocolate chips (Camino)


  1. Preheat oven to 350 degrees

  2. In a bowl add banana, brown sugar, cane sugar, and butter. Mix until combined (I use a hand mixer but a stand mixer works well too)

  3. Stir in egg and vanilla extract

  4. In a separate bowl combine oats, flour, baking soda, cinnamon, nutmeg, and salt

  5. While mixing on low speed, add dry ingredients into banana mixture

  6. Fold in chocolate chips

  7. Line a baking sheet with a silicone mat (I use Activated Eco) and drop heaping tablespoons of cookie dough onto the sheet

  8. Bake for about 10min or until golden brown

  9. Cool on pans for about 5 min and then put on wire rack to cool completely

  10. Put on a pot of Coffeecology and enjoy!

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