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.

Soft and chewy healthy Banana Oatmeal Cookies with Chocolate Chips. One of the best easy and healthy dessert recipes! Sweet enough for a treat, but healthy enough that you can enjoy them for snacks. Kid-friendly, whole grain, gluten free and vegan-friendly, and absolutely delicious!

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.

Soft and chewy Banana Oatmeal Cookies. Like traditional oatmeal cookies, but the banana makes them healthy!

These healthy Banana Oatmeal 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.

PERFECT soft and chewy Oatmeal Banana Cookies. NO BUTTER! Healthy recipe for kids or anytime you need a sweet fix.

I first made these healthy Banana 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 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!

Ridiculously healthy Oatmeal Banana Cookies recipe. Perfect healthy dessert any time you have a craving.

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!

Recommended Tools to Make Banana Oatmeal Cookies


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Banana Oatmeal Cookies with Chocolate Chips

Yield: 8 large, 3-inch cookies (easily doubled)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
2 hrs 35 mins
Soft and chewy Banana Oatmeal Cookies with Chocolate Chips. Banana makes the cookies naturally moist and sweet. Perfect for healthy snacks and desserts!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

  • 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.
Course: Dessert
Keyword: Banana Oatmeal Cookies, Healthy Cookie Recipe

Nutrition Information

Amount per serving (1cookie) — Calories: 216, Fat: 8g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 64mg, Carbohydrates: 35g, Fiber: 4g, Sugar: 18g, Protein: 3g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Soft and chewy healthy Banana Oatmeal Cookies with Chocolate Chips. One of the best easy and healthy dessert recipes! Sweet enough for a treat, but healthy enough that you can enjoy them for snacks. Kid-friendly, whole grain, gluten free and vegan-friendly, and absolutely delicious! #wellplated #bananaoatmealcookies #healthycookes #banana

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

31 comments

  1. Completely agree with you. Thank you for these cookies; my son’s birthday is getting closer and this is a perfect addition to my planned menu !

  2. Oh these look SO good, Erin! Do you think they could be made into smaller cookies with an adjusted baking time??

    • Thanks, Marina! I’ve never tried making smaller cookies, but I think it would work! They might not be *as* soft though, since part of the softness comes from having a nice, roomy middle layer that stays really moist. If you do try, I’d love to hear how they turn out!

  3. Hey girl- these look so yummy ! They are right up my alley!

  4. Omg they looks soooo good I would finish all of these if I made them. Beautiful photos as well, I love how those chocolate chips reflect the light (:

  5. Erin,

    I just made these cookies. My kids loved it! Thanks for the recipe!

  6. You just hit my weakness with chocolate chips and oatmeal :) These look perfect! I wish I can have a few right now :)

  7. Made this with some brown bananas this weekend, and my kids and I loved them! Great after school snack that has chocolate (which they like) and bananas and whole grain (which I like!).

  8. I am looking for the recipe for the oatmeal, blueberry, chocolate chip cookies that I saw on FB. I love the ingredients but have no idea the amount of each!! Don’t see the recipe on your website either!! Maybe you could e-mail it to me! Thx

  9. These were awesome! A hit with the littles ones and the adults. Mine yielded 20 cookies at 99 calories a pop and I cooked them for about 13-14 minutes. Sometimes with bananas, you get a dense, squishy taste – these did not disappoint!   You are right, leaving the batter in the fridge def helps. Will be making them again for sure.  Thinking of substituting pumpkin in somewhere….

    • Kristen, YAY! I am so happy to hear these were such a hit. Thank you for trying them and reporting back! I really appreciate the positive feedback. It’s so helpful to me and to others considering the recipe.

  10. I made these cookies and they are wonderful!!! I always use old fashion oats because I love OATMEAL and the taste and feel of them. I portioned out the dough with a 1/4 c scoop onto a cookie sheet and “flash” froze them so I could have fresh baked scones whenever I wanted. Yes I said scones because that’s what they seem like (only moister). Baking at 375 instead of 350 browned them nicely on the outside (yummy crunchy!) and stayed moist on the inside. I think the freezing of the dough helped keep the rounded shaped (they did not spread out). I was concerned the first time I baked some that the center wouldn’t bake properly but I was pleasantly surprised. I baked them at least 20-24 mins.

  11. These look delicious! Can you use olive oil in place of the coconut oil, to reduce the saturated fat content?

    • Hi Robin, I haven’t tried swapping it, but you could experiment. Olive oil is unlike coconut oil or butter as it’s liquid at room temperature, so I can only vouch for the results using coconut oil or butter. If you do give it a try, I’d love to hear how it goes.

  12. Mmm, the chocolate banana combo will NEVER get old!

  13. Made these tonight and they were the perfect dessert! Followed the recipe exactly and they turned out perfectly. These definitely hit the spot when I’m craving something sweet!

  14. I would be eliminating the chocolate chips and cutting up dates to mix into the batter. Dates are such a delicious addition to recipes, and so under-used these days. So sad. :(

  15. Made this and they were DELICIOUS! I also didn’t refrigerate the dough and cooked immediately for 16 minutes, and still had great results.

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