Chocolate Chip Banana Oatmeal Cookies
These Healthy Flourless Chocolate Chip Banana Oatmeal Cookies are made with simple ingredients and taste just like banana bread! These cookies are naturally vegan and can easily be made gluten-free by using gluten-free certified oats. Enjoy these cookies as a breakfast cookie in the morning, a snack in the afternoon or a healthy sweet treat in the evening!
If you’re a fan of Banana Bread then trust me when I say you will LOVE these Chocolate Chip Banana Oatmeal Cookies. Bananas are one of those staple kitchen ingredients that you can use to create so many tasty recipes. I love to bake with bananas to make muffins, granola and even delicious donuts.
Today we’re using bananas to make cookies that are vegan, oil-free, refined sugar-free and gluten-free. (*just make sure your oats are gluten-free) These can be considered a breakfast cookie since they’re as healthy as eating a bowl of oatmeal with some bananas and a drizzle of peanut butter or almond butter on top.
In fact, these cookies are fantastic for breakfast on the go when you don’t have time to eat at home. They’re packed with whole grains, protein and fibre so they will keep you feeling full all morning.
Why you’ll love this recipe
- Easy to make. All you need to make these Banana Oatmeal Cookies is a couple mixing bowl and a baking sheet. No need for any stand mixers or fancy equipment here!
- Super duper healthy. Whole-grains? Protein? Low in sugar? Check! These cookies are healthy enough to eat for breakfast but still taste like your eating a yummy dessert. They’re flourless and also great for kids and perfect to add to lunch boxes on the go.
- Freezer-friendly. Who doesn’t love cookies that are freezer-friendly? Pop them in the freezer and take them out when you want to eat them. You can also freeze the dough and bake them at a later date.
- Oats: you can use either quick oats or rolled oats for this recipe. My personal preference is to use rolled oats becuase they give the cookies a nice chewy texture. Don’t use steel cut oats in this recipe, they won’t work.
- Walnuts: these add some crunch to the cookies along with some flavour and texture. I love the combination of walnuts and bananas, but you can feel free to use any type of nuts you love, or to leave them out entirely.
- Chocolate chips: I find mini chocolate chips best in these cookies. You can also chop up a 70% dark chocoalate bar and add the chunks!
- Salt: It’s important to add salt to these cookies to help balance out the flavours.
- Bananas: 2 ripe bananas (about 3/4 cup.) The riper the bananas you use the sweeter the cookies will be.
- Maple syrup: this recipe is naturally sweetened with just a touch of maple syrup. The bananas already make the cookies quite sweet, so you don’t need much additional sweetener.
- Almond butter: to help bind the cookies together and add some flavour and healthy fats to the recipe. You can also substitute this with peanut butter or any type of nut butter you like.
- Vanilla extract: for flavour
How to make these Banana Oatmeal Cookies
Grab 2 mixing bowls, a spoon to mix with and a baking sheet lined with parchment paper and get ready to make the best cookies ever!
Add the oats, walnuts, chocolate chips and salt together in a mixing bowl. Then mash the banana and add it to a mixing bowl with the almond butter, maple syrup and vanilla extract.
Mix the wet ingredients together until combined, then pour the wet ingredients into the mixing bowl of dry ingredients.
Mix all the ingredients together until combined. The mixture should be slightly wet, but still easy to handle with your hands or a cookie scoop. Use a cookie scoop to scoop out even balls of the dough and place them onto the baking sheet. Use your hands to press down on the cookies to slightly flatten them.
Tip: depending on large your bananas are, you may find that your cookie dough is slightly too wet to work with. If this is the case then just add an extra handful of oats and mix together.
Place the cookies in the oven at 350 degrees F and bake them for 12-15 minutes, or until they turn golden brown around the edges. If you prefer a softer cookie, you can cook them slightly less. If you prefer a crispier cookie, you can cook them slightly longer.
Let the cookies cook slightly on the countertop before digging in!
Tip: these cookies won’t spread while baking, so you can place the cookies pretty close to each other.
There are so many add-ins and mix-ins you can add to these cookies to customize them in any way you like! Here are a few ideas:
- Shredded coconut
- Cacao nibs
- Dried cranberries
Variations and substitutions
Nut-free: remove the walnuts from the cookies and instead of using almond butter, you can use tahini or sunflower seed butter. If you want to make the cookies seed-free, you can substitute the almond butter with 1/4 cup of coconut oil in the recipe.
Sugar-free: while the cookies will always have some natural sugars from the banana if you don’t want to have any additional added sugars to the recipe you can leave out the maple syrup and make sure to use sugar-free chocolate chips.
Gluten-free: Not all oats are certified gluten-free, so if you want to make these banana oatmeal cookies gluten-free make sure to check the label of the oats you use and use gluten-free certified rolled oats.
How to store
Baked cookies: store any leftover cookies in a sealed container on the counter for 2 days, or in the fridge for 5-6 days. These cookies will stay fresher in the fridge. If you like the cookies warmed up, you can warm them in the oven or a toaster oven for 1-2 minutes.
You can also freeze these cookies. Store in the freezer in a freezer bag for up to 2 months. Let defrost naturally on the counter and enjoy.
Cookie dough: store cookie dough sealed in a freezer bag or container in the freezer for up to 2 months. Let defrost on the counter and then use it to make cookies whenever you like!
Tip: freeze unbaked cookies by scooping out the cookie dough onto the baking sheet and then placing the baking sheet in the freezer until the unbaked cookies are frozen. Then place the unbaked cookies in a freezer bag to store. Now you just have to place the frozen unbaked cookies onto a baking sheet and pop them in the oven when you want to enjoy them!
Tips for making this recipe perfectly
- The riper the banans, the sweeter the cookies. Depending on your personal preference, you may want to use more or less ripe banans in these cookies. When using bananas in baked goods, you always want them to have at least some brown spots on them.
- Use large flaked oats (rolled oats). This type of oats will give the cookies the best texture. Quick oats tend to be softer and I find they kind of get lost in these cookies.
- Don’t forget to press the cookies down with your hands. These cookies don’t contain any baking powder or baking soda in them, so they won’t really spread on the baking sheet. When you scoop the cookie dough, make sure to press the cookies down with your hands to flatten them slightly.
You should use bananas that at least have some brown spots on them. The riper the bananas, the sweeter the cookies will be. Some people prefer to use bananas that are very ripe (almost all brown) while others prefer to use bananas that are just a bit ripe. This will depend on your personal taste!
Rolled oats! These give the cookies the best taste and texture. Just make sure to check what brand of rolled oats you’re using. Some brands have very firm and thick rolled oats that won’t soften enough in the cookies. I find the classic quaker rolled oats work best.
They sure are! These cookies are made with no added oil and very little added sweetener. Most of the sweetness from the cookies comes from the banana. These cookies are also naturally vegan and made with whole grains!
Yup! This dough freezes well and can be frozen in a freezer bag or formed into cookie shapes and placed in the freezer.
These cookies will keep for 2 days on the counter or 5-6 days in the fridge. Always store the cookies in a sealed container to keep them fresh.
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Chocolate Chip Banana Oatmeal Cookies are healthy and perfect for a dessert, snack or even breakfast!
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the mashed bananas, almond butter, maple syrup and vanilla in a mixing bowl.
- In a separate mixing bowl, mix together the oats, salt, chocolate chips and walnuts.
- Add the wet ingredients to the dry ingredients and mix together until combined.
- Use a cookie scoop to scoop the cookies onto the baking sheet, then use your hands to gently press down on each cookie to flatten slightly.
- Bake for 12-15 until golden brown around the edges.
Store in a sealed container on the counter for 2 days or in the fridge for up to 5-6 days.
The riper the banans, the sweeter the cookies. Depending on your personal preference, you may want to use more or less ripe banans in these cookies. When using bananas in baked goods, you always want them to have at least some brown spots on them.
Use large flaked oats (rolled oats). This type of oats will give the cookies the best texture. Quick oats tend to be softer and I find they kind of get lost in these cookies.
Don’t forget to press the cookies down with your hands. These cookies don’t contain any baking powder or baking soda in them, so they won’t really spread on the baking sheet. When you scoop the cookie dough, make sure to press the cookies down with your hands to flatten them slightly.
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 6.3
- Sodium: 114mg
- Fat: 7.1g
- Saturated Fat: 1.5g
- Carbohydrates: 16.2g
- Fiber: 3.2g
- Protein: 4.5g
Keywords: banana oatmeal cookies vegan, banana oatmeal cookies no flour, healthy banana cookies, oat banana cookies