Banana Oatmeal Cookies with Chocolate Chips
Easy, healthy Banana Oatmeal Cookies, you are what I need today. Chewy and choc-a-block with chocolate chips, this healthy dessert recipe is exactly what you should make when you are craving some old-school comfort (is there anything more classic or delightful than oatmeal, banana, and chocolate together?) but want to keep things on the lighter side.
I’ve been reaching for comforts like these chewy Banana Oatmeal Cookies A LOT over the past few days because WE MOVE TOMORROW. Tonight’s the final push to get everything ready for when the big truck (and big burly men) arrive at 8:30 a.m.
It’s a funny thing, seeing your life in boxes. We downsized so much, and yet I look around and wonder how we accumulated so much STUFF. See you on the other side, my cardboard-contained, sharpie-labeled life!
I tried to be strategic with the packing order. I was semi-successful. I’ve been wearing the same pair of black leggings for the last three days, despite the 80+ degree heatwave we’ve been having (where are my shorts??). BUT, I’m wearing them while eating Banana Oatmeal Cookies, so I’m calling it a net positive.
These cookies are one of the very last recipes I baked in our kitchen.
I was cleaning out the pantry to remove odds and ends, and we had a pile of spotty, ripe bananas sitting quietly on the counter. I probably should have discarded them and returned with purpose to my boxes and tape, but why do something as un-fun as packing when you can bake healthy banana cookies instead?
Plus, if I baked Banana Oatmeal Cookies, that also meant that I would use up the last of our bag of oatmeal. One less ingredient to squeeze into a box!
As if that were not reason enough to hurry and make a batch of Banana Oatmeal Cookies right then and there, my procrasti-bake brain came up with another.
If I enjoyed a few cookies topped with a smear of nut butter to create a makeshift Peanut Butter Banana Oatmeal Cookies? I’d reduce our amount of pantry items to transport even further!
Yes. These cookies needed to happen immediately.
I first made these healthy oatmeal cookies a few years ago, and they’ve become one of the dessert recipes that I make for Ben and myself often. They are sweet enough for dessert but wholesome enough to qualify as a much more exciting afternoon snack, something I’ve needed plenty of the last few days.
About This Healthy Banana Oatmeal Cookies Recipe
If you are in the market for a ridiculously healthy banana oatmeal cookies recipe that still tastes fabulous, be sure to check this one out!
Like my favorite Peanut Butter Banana Cookies and No Bake Banana Oatmeal Cookies, the mashed banana provides natural moisture and sweetness. Thanks to the bananas, the cookies need far less sugar and fat than standard cookie recipes. They are also 100% whole grain, and dark chocolate = antioxidants.
You could also add raisins in place of the chocolate chips if you prefer buuuuuut….chocolate-removal shenanigans do not fly in our house. A combo of raisins (or dried cranberries or cherries) and chocolate certainly does!
This recipe is also flexible to different diets. While they are not gluten free banana oatmeal cookies (no flour) as the recipe is written, you can easily swap a 1:1 baking blend for the whole wheat flour to make them so.
For vegan banana oatmeal cookies, I’d suggest playing around with a flax egg in place of the regular egg in the recipe. I haven’t tried this yet myself but would love to hear how it goes if you do!
Make Ahead and Storage Tips
- To Store. Store cookies at room temperature for up to 4 days.
- To Freeze. Place cookies in an freezer-safe container or ziptop bag and freeze for up to 2 months.
- To Make Ahead. Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before baking.
Recommended Tools to Make Banana Oatmeal Cookies
Banana Oatmeal Cookies with Chocolate Chips
- 1 cup quick oats — I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture that is harder to chew
- 3/4 cup whole wheat pastry flour — or substitute white whole wheat flour or all-purpose flour
- 1 1/2 teaspoons baking powder — I recommend aluminum free
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large very ripe banana — enough to yield 1/2 cup mashed
- 2 tablespoons virgin coconut oil — at room temperature (not melted) or unsalted butter
- 1 large egg — at room temperature
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
- Line a large baking sheet with parchment paper or a silicone baking mat. In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until combined. Set aside.
- In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
- Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears, about 1 minute. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
- With a large cookie scoop or a measuring cup, portion the dough in 1/4-cup amounts and drop in round mounds onto the prepared baking sheet. Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately), or cover the cookie sheet with plastic wrap and refrigerate for up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Place the cookie sheet in the oven directly from the refrigerator and bake 10 to 13 minutes, until the cookies are dry set on the edges and feel set on top and a toothpick inserted in the center comes out clean. The cookies will look underbaked and will feel slightly underbaked when pressed. The amount of baking time you need will vary depending upon the moisture content of the banana. Don't be afraid to leave them in an extra minute or two if they still appear to be raw. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
- Baked cookies can be frozen for up to 2 months. Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before baking.
Nutrition InformationAmount per serving (1 cookie) — Calories: 216, Fat: 8g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 64mg, Carbohydrates: 35g, Fiber: 4g, Sugar: 18g, Protein: 3g
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