Easy, healthy Banana Oatmeal Cookies with Chocolate Chips, 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 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 oatmeal cookies a few years ago, and they’ve become one of the dessert recipes that I make for Ben and myself often (along with these Healthy Peanut Butter Oatmeal Cookies). 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!

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!

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 on a white countertop

Banana Oatmeal Cookies with Chocolate Chips

4.75 from 56 votes
Soft and chewy Banana Oatmeal Cookies with Chocolate Chips. Banana makes the cookies naturally moist and sweet. Perfect for healthy snacks and desserts!

Prep: 15 mins
Cook: 10 mins
Total: 2 hrs 35 mins

Servings: 8 large, 3-inch cookies (easily doubled)


  • 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.


Serving: 1(of 8)Calories: 216kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 64mgFiber: 4gSugar: 18g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  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 !5 stars

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

    1. 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!

        1. WHOOO HOOOOO! I am so excited to hear that Marina. Thanks for trying the recipe and taking time to report back. Have a great weekend!

  3. 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 stars

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

  5. 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!).5 stars

  6. 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

    1. Thanks for stopping by, Peggy! The recipe is actually from another blog, Ambitious Kitchen. I shared it on my Facebook because I liked it and thought others might too! Here’s the link: http://www.ambitiouskitchen.com/2016/05/omega-3-blueberry-breakfast-cookies-gluten-free-vegan/

      1. These were so yummy!! I had oatmeal and wanted to use them in cookies and I stumbled upon your recipe. Thank you!5 stars

        1. Hi Jordan! I’ve never tried the recipe this way, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  7. 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….

    1. 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.

  8. 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.5 stars

    1. 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.

  9. 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!5 stars

  10. 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. :(

  11. Made this and they were DELICIOUS! I also didn’t refrigerate the dough and cooked immediately for 16 minutes, and still had great results.5 stars

  12. I really liked these but I left out the chocolate chips. As much as I LOVE chocolate – not so much in my banana baking. Next time I will add zante currants because I found raisns to be too big. Or maybe cut up dried apricots.

  13. These has got to be one of the most delicious banana cookies I’ve discovered on the internet. Most of the ones I’ve tried are heavy on the oats and turn into a weird gummy texture after a couple of days. These however were perfectly light and chewy. I even left out the brown sugar because my banana was quite ripe and they still turned out to be delicious. They are hard to stop at one. Thanks for a great recipe Erin. 5 stars

  14. These are delicious!! I made these cookies yesterday for Christmas, and between two people, we polished them off in a day! I just finished making another batch of the dough so I can make them again today. Thank you for the great recipe!5 stars

  15. Any thoughts on adding brewers yeast to this recipe to make them a lactation cookie? I know the yeast is bitter so there would need to be extra sweetener of some sort. I had tried an actual lactation cookie recipe made with bananas, oats and dark chocolate chips and they were just…meh. These sound just as healthy and much yummier!
    Happy New Year!!!5 stars

    1. Hi Jess! I’m afraid I don’t have much experience with brewers yeast, so adding it and adjusting the sweetness would be an experiment. If you do decide to play around, I’d love to hear how it goes.

      1. I did it! (Excuse me while I pat myself on the back!) I doubled everything in your recipe except for the baking powder and brown sugar. I used 1/4 C brown sugar and I added 1/2 tsp baking soda, 5 tbsp brewers yeast, 3 tbsp ground flaxseed, 3/4 C peanut butter. I also used old fashioned oats instead of quick oats  (because they’re better for milk production). Let me just say that I think they’re mighty tasty and the texture is spot on for a yummy oatmeal cookie. I was afraid they’d be too dry like my first attempt. Next time I make them I’m going to try adding some flaked coconut! Thanks for a great recipe base for my experiment!

  16. These were so tasty! I actually
    Substituted almond flour and only used 2 tablespoons of brown sugar. I found them plenty sweet enough and very moist. I also added some chopped walnuts :) 5 stars

    1. Hi Sue, I store them at room temp, but if you’d like to store for a longer period of time, the freezer works great!

    1. Hi Emily! I’ve never tried it, so you’d be experimenting. You could also check out these cookies made with protein powder! https://www.wellplated.com/peanut-butter-protein-cookies/

  17. I only have rolled oats at the moment. I know you said they’d be chewier but would they work? I don’t really buy quick oats. 

    Thanks ?

  18. These are delicious! We didn’t have an entire 3/4 cup of chocolate chips on hand, but mixed it with salted caramel chips. Will definitely be making these again whenever we have more overripe bananas!5 stars

  19. Super easy and tasty! I threw them in the freezer for ~15min instead of the 2 hour refrigeration and they baked great5 stars

  20. This recipe is a lifesaver.  I make it in triple batches and freeze some. Thank you for the recipe! How long can these cookies go unrefrigerated? I’m planning for a day of travel and trying to figure that out.. :) 5 stars

    1. Thank you for taking the time to share this kind review, Els! I’m so happy this recipe was a hit! I actually store these at room temperature, so they should definitely be fine for a day of travel. I hope this helps!

    1. Hi Barb! I have never tried this recipe with almond flour, but another reader has reported success with it. If you decide to experiment, I’d love to hear how it goes!

  21. Good Solid Recipe! I did the wet ingredients in food processor with cold butter instead of mixer- you can’t measure the Banana this way- but it worked out fine for me. (I made a triple batch) I also had self-rising flour so I scaled the baking powder down- maybe to 1/2 tsp- and it turned out great. Baked at 300 in convection oven. The recipe seems pretty forgiving, as I didn’t measure everything very precisely. Just a hint of sweetness which is great if you don’t want a super-sweet cookie.5 stars

  22. Just made these as written. The texture certainly was very wet and not firm like typical cookie batters so I was certain they would spread. They didn’t and turned out wonderful. The taste is fantastic. Everyone loved them!!! Recipe is a keeper!5 stars

    1. Hi Caitlin! I’ve never tried this recipe without the brown sugar, but another reader has reported success with omitting it entirely. If you decide to experiment with it, I’d love to hear how it goes!

  23. I made these with old fashioned oats and I love them! Did everything else following the recipe. It’s super easy/forgiving so I estimated. Only put them in the fridge for 20 minutes but they turned out perfect! Thanks Erin5 stars

    1. Hi Linda! I’ve never tried this recipe with honey, but another reader has reported success with omitting the brown sugar entirely. If you decide to experiment with it, I’d love to hear how it goes!

  24. I just made these with butter instead of the coconut oil and maple chips instead of chocolate.  I also didn’t refrigerate but baked them right away and they were fine.  Next time I’ll use the coconut oil and chocolate chips.  Awesome! 5 stars

  25. Love the flavor. Made half with chocolate chips but this ended at more like a bread vs a cookie. I’d make again for a banana oatmeal bread bites vs a cookie. 5 stars

    1. Thank you for taking the time to share your results, Tami! I’m happy that you enjoyed the flavor!

  26. We’re doing the q thing and I’m diving into the pantry for ingredients because this cookie looked so good! I used half dark and half semi-sweet chocolate chips because that’s what I had. Also all-purpose flour and unsalted butter. I dropped the cookies by tablespoon onto a greased cookie sheet and baked almost two dozen cookies for about 12 minutes. My family loves these cookies! Thanks for making a recipe that is healthy and flexible.5 stars

  27. Thank you for this recipe. So delicious!! I doubled the recipe and used a mini scooper-size 50. Which yielded 52 cookies. I added 1 TBSP ground flax, 1/2 cup of raisins and 1/2 cup chocolate chips, also 1/3 cup finely chopped walnuts. Great with a hot cup of tea. 5 stars

    1. Hi Karen! I’m not familiar with wonders flour specifically, but you can use white whole wheat flour, whole wheat pastry flour, or all-purpose flour in this recipe. I hope this helps!

  28. These were easy to make and everybody liked them. I substituted dextrose for sugar, because dextrose is healthier. I also used carob chips. The rest I followed pretty well, except that I doubled the recipe. They cooked in 15 minutes. A heaping tablespoon makes a nice sized cookie. I consider these healthy and wiil make some more tonight!5 stars

    1. I’m so pleased that you enjoyed the recipe, Elizabeth! Thank you for sharing this kind review!

      1. We ran out quick, and I made them again today. They won’t last long. And I don’t feel guilty, because, especially using the dextrose, they are healthy cookies! I definitely like them under-baked rather than over-baked. They don’t have to get brown. Just a hint of brown is enough. We enjoy them! I froze some on a plate and bagged them later after they hardened. We will have some later that way. And I baked two sheets today, but left the rest in the bowl and will bake those tomorrow. Great Recipe!5 stars

          1. I have to add that my very picky daughter loves them! Granted, they are “soft” cookies, and she likes her cookies soft.

  29. haven’t make it yet. we have a non-chocolate lover in the house! I know right????? anyway, if i leave out the chips, can i add peanut butter and if so, how much?

    1. Carol, you can’t add peanut butter as that will impact the batter and the cookies won’t bake properly, but you could add a different hard mix in like chopped toasted nuts or dried fruit, or try peanut butter chips!

  30. I recommend cutting back on the baking powder. I followed the recipe exactly, but my cookies were very puffy and cake like.

    Additionally, coconut oil always seems to remain chunky even after being beaten– any tips?3 stars

    1. Hi J, I’m sorry your cookies didn’t turn out as you’d hoped. I hope you still enjoyed them! If your egg isn’t at room temperature, it can start to cool your coconut oil, making it chunky.

  31. These are SO GOOD!!! Making again asap. Super easy and tasty. I accidentally used baking soda instead of powder (woops) but still turned out perfectly delicious. I baked on tinfoil since I didn’t have parchment paper and it worked great.5 stars

    1. Hi Ashley! Unfortunately, I’m not familiar with calculating Weight Watchers points, so I’m not sure what these would be. I hope you enjoy the cookies if you try them!

  32. Mine came out a little dry, hard and didn’t spread at all. They were like hard balls of dry dough when they came out of the oven. Maybe I didn’t add enough banana. I just threw it in my blender lol. Add more banana and maybe apple sauce and less oats next time

    1. Hi Maria, I’m sorry to hear that these didn’t turn out as you hoped. I (and many other readers) have loved these cookies, so I hope they go better for you next time!

  33. I was looking for a recipe that would be yummy, healthy and would score points with my boyfriend, his mum and his teenage sister, and these cookies are absolutely amazing! I’m sure they will love them too. I did not have time to refrigerate them and they worked out perfectly!5 stars

  34. I always like to make healthier recipes, including cookies. I made this one, but to cut down on fat and calories I substituted small dried blueberries for the chocolate chips in half of the batch. The added color and taste of the berries was a definite plus. Next time I think it will be only the blueberries. Thanks for the recipe.5 stars

  35. Have made at least a dozen batches in the last month. Family loves them. My family enjoys them with a mix of chocolate chips and butterscotch chips. Have also tried with coconut. All delicious. They freeze well too! So glad I found this recipe!!5 stars

  36. Super easy and very tasty! The recipe is very kid friendly for making (and eating). My kids and I easily mixed by hand. I didn’t read through all of the instructions prior to making the cookie dough, so my kids were bummed they had to wait until the next day (their bedtime was going to be right about the time I could start baking after the recommended 2 hour refrigeration). So not only are the cookies delicious, but they also build character by instilling patience in cookie hungry little kiddos!! ? We baked them the next day and we all loved the cookies! I used regular oats (no quick oats on hand) and it worked fine. They were normal cookie consistency; moist and not too gooey or runny at all. The overnight refrigeration may have been the key. Definitely making these again.5 stars

  37. The most delicious, moist, melt in your mouth cookies you will ever eat. However, if you use mini chocolate chips, you may want to reduce to a 1/2 cup as 3/4 cup was too many. Will be making these time and time again — YUM!5 stars

  38. These are the best! My husband said these were the best cookies I’ve ever made and I shared the recipe with my mom and sister and they both loved them as well!5 stars

  39. Beautiful cookies! Tasted amazing, made them for my school lunches and early morning snacks. I’m now onto your Apple Oatmeal Cookies :)5 stars

  40. I made these cookies for the first time tonight. We found them to be quite bland and a bit too cakey. Possibly more salt is needed and less baking time.. I baked them for 10 minutes at 350 but it was probably a bit too long. I’ve tried other recipes with just bananas, oatmeal, salt, chocolate chips, vanilla and cinnamon and they were much tastier.2 stars

    1. I’m sorry that these weren’t to your tastes, Kim. I (and many other readers) have really enjoyed them, so I wish they would’ve been a hit for you too!

  41. I LOVE these. I cut back in the sugar a little but they still came out sweet and delicious! I am adding this recipe to my box! THANK YOU!5 stars

  42. Yeah I made it with bananas and a bit of maple syrup instead of sugar. Baked immediately cuz I had a huge craving for cookies and they turned out fine. Added cranberries and white chocolate chips, man are they yummy!!!!5 stars

  43. What a delicious cookie. I tripled the recipe and it came out wonderfu. I used old fashioned oats, and the cookies were still soft as a pillow. I would gladly make this again.5 stars

  44. These cookies are unbelievably good! They were so simple to make and were so moist and delicious. I absolutely loved them, I wish they lasted more than two days in my house but they were too good we ate them all up. I can’t wait to make them again! I did use rolled oats (because it was all I had) and they still tasted so delicious. I refrigerated for the recommended two hours and it was perfect. Definitely making these again very, very soon.5 stars

  45. These are excellent! They are a bit cakier than a regular oatmeal cookie, but it didn’t bother us at all. A very welcome addition to our breakfast/afternoon snack routine, and a good way to use up those very ripe bananas. I must have had more than 1/2 cup mashed banana (I used 2 medium bananas) and it still turned out great. I will definitely make these again, next time I will add walnuts. Thank you for sharing!5 stars

    1. I’m so happy that you enjoyed the cookies, Carolina! Thank you for sharing this kind review!

  46. My daughter and I loved them. I put 2 small bananas and next time we make them we’re going to add 1 more for a total of 35 stars

    1. Hi Teresa! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

    1. Banana bread in easy cookie form! I do wish they were more crisp than cake-like, but the flavor is delicious. I subbed pb2 powder for the cinnamon and a chopped up dark chocolate bar instead of chips.4 stars

  47. I’ve tried a few banana oatmeal cookies recipes, and I think this is the best one so far. I doubled the recipe but accidentally only put in one batch’s sugar. They came out really sweet! Next time I’m definitely cutting the sugar (I had really ripe bananas) and the amount of chocolate chips.4 stars

  48. I loved this recipe! Only thing I changed was using white instead of brown sugar because I was out, but still turned out well and the perfect sweetness! I definitely see how these could do well with a little peanut butter on top. The consistency isn’t too oat-y granola-y, it’s more scone-y which I love! Thanks Erin for the recipe5 stars

    1. Hi Debbie! I’ve only tested the recipe as written, so I can’t advise if this would work with the powder. If you decide to experiment, let me know how it goes!

  49. Has anyone weighed the bananas to save me from mashing them up into a separate 1/2 cup volume measure? Thanks in advance.

  50. Cookies taste good but the ingredients must be off because they came out like banana bread instead of cookies.2 stars

    1. I’m sorry you had trouble with this recipe, Christina. The ingredients are correct. I test the recipe out multiple times before it comes to my readers. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I hoped it would of been a success for you.

  51. Delicious! And also healthy.
    My cookies always spread so the tip about putting them in the fridge was so so helpful!5 stars

  52. Tried this recipe out yesterday, it was great. The cookies were flavourful and moist! Will make again. Thanks for such a great recipe :)5 stars

  53. These cookies were so dry and bland. I had high hopes but I really wish I went with a classic cookie recipe with butter and more sugar.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Mia. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.