Soft and chewy, these healthy Banana Oatmeal Cookies with chocolate chips are exactly what you should make when craving some old-school comfort but want to keep dessert on the lighter side.

Soft and chewy healthy Banana Oatmeal Cookies with Chocolate Chips.

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If you are in the market for a ridiculously healthy banana oatmeal cookies recipe that still tastes fabulous, look no further. This is the one!

I first made these healthy oatmeal cookies a few years ago.

They’ve since become one of the dessert recipes that I make most often for Ben and myself (along with these Healthy Peanut Butter Oatmeal Cookies).

They are sweet enough for dessert (like this Banana Cake) but wholesome enough to qualify as a more exciting afternoon snack (I love my Healthy Banana Bread, but sometimes I need something more sweet).

You can even enjoy them as a healthy banana oatmeal breakfast cookie for a treat.

Easy Banana Oatmeal Cookies with egg and chocolate chips on parchment paper

5 Star Review

“These cookies are unbelievably good! They were so simple to make and were so moist and delicious. I absolutely loved them!”

— Nicolette —

How to Make Banana Oatmeal Cookies

Sweetened with the natural goodness of ripe bananas (like these Banana Bread Brownies) and made with 100% whole grains, this is one dessert recipe you can enjoy seconds of without question.


The Ingredients

  • Banana. The mashed banana in these healthy banana oatmeal cookies provides natural moisture and sweetness (like in my favorite Peanut Butter Banana Cookies). This means the cookies need far less sugar and fat than standard cookie recipes.
  • Quick Oats. Gives texture, body, and subtle chew to these healthy oatmeal banana cookies (and these Banana Oatmeal Pancakes).

Substitution Tip

Personally, I recommend quick oats over rolled oats (a.k.a. old-fashioned oats) because the rolled oats will yield cookies with a much firmer texture. However, many readers have made this swap and enjoyed their results, so feel free to use what you have on hand.

  • Brown Sugar. The perfect pairing to the sweet mashed bananas and tender oats.

Ingredient Note

A few readers reported it is possible to make these banana oatmeal cookies without sugar, if your bananas are EXTRA ripe. They provide all the sweetness you need to keep these healthy banana oatmeal cookies sugar-free.

  • Egg. For softness, tenderness, and lift.
  • Coconut Oil. Makes these cookies tender and adds additional moisture to the batter. (It’s also my oil of choice for these Healthy Oatmeal Muffins.)

Substitution Tip

You can make these cookies with an equal amount of melted unsalted butter.

  • Whole Wheat Pastry Flour. My favorite stealthy healthy swap for baked goods of all kinds (like this Pumpkin Chocolate Chip Bread) that’s nearly imperceptible. It sneaks in that whole grain goodness without weighing down the recipe.

Substitution Tip

You can also make these easy banana oatmeal cookies with an equal amount of white whole wheat flour or all-purpose flour if you do not keep whole wheat pastry flour stocked in your pantry.

  • Baking Powder. For softness and rise—making these the perfect fluffy banana oatmeal cookies.
  • Cinnamon. For just the right amount of earthy spice to contrast the sweet chocolate and complement the banana and oats.
  • Chocolate Chips. Can you even call it a cookie if there isn’t at least a little chocolate?! (Okay, these Apple Oatmeal Cookies may be an exception.)

Substitution Tip

You could also swap raisins for the chocolate chips if you prefer buuuuuut….chocolate-removal shenanigans do not fly in our house. My personal favorite is a combo of raisins (or dried cranberries or cherries) and chocolate.

Fluffy Oatmeal Banana Cookies without BUTTER!

The Directions

  1. Stir together the dry ingredients. Set aside.
  2. Mash the banana.
  3. Add the wet ingredients.
  4. Combine until just combined, then stir in chocolate chips.

TIP!

Take care not to overmix the cookie dough.

  1. Drop rounded mounds onto a lined baking sheet.
  2. Chill for at least 2 hours (or overnight).
  3. When ready to bake, transfer the cookies to the oven and bake until the cookies are dry and set on the edges.

TIP!

The cookies will look underbaked and will feel slightly underbaked when pressed. Don’t be afraid to leave them in an extra minute or two if they still appear raw. The amount of baking time you need will vary depending upon the moisture content of the banana.

  1. Remove, let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. ENJOY!

Storage Tips

  • To Store. Store cookies at room temperature for up to 4 days.
  • To Freeze. Place cookies in a freezer-safe container or ziptop bag and freeze for up to 2 months.

Make Ahead

Prepare batter as directed. Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for 2 months. Let thaw overnight in the refrigerator before baking.

best Oatmeal Banana Cookies recipe with gluten free rolled oats and chocolate

What to Serve with Banana Oatmeal Cookies

Recommended Tools to Make this Recipe

  • Cookie Sheet. These have been my fav for cookies of all kinds for many years.
  • Parchment Paper. The trick to cookies that never stick—I especially love these pre-cut sheets.
  • Mixing Bowls. This batter is so quick to whip up that there’s no need for a stand mixer, but you’re welcome to use one if you have one.

The Best Stand Mixer

This 5-quart KitchenAid stand mixer has 10-speed slide control and 15 optional attachments to cover all of your mixing needs.

Banana oatmeal cookies on a white countertop

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Dear banana oatmeal cookies, I’ll see you in the morning for breakfast.

Frequently Asked Questions

How to Make Vegan Banana Oatmeal Cookies?

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! (I also recommend these Vegan Protein Bars as a quick and healthy vegan snack.)

Can I Make Banana Oatmeal Cookies Gluten Free?

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. (These Almond Flour Cookies are another option too.)

Can I Make Banana Oatmeal Cookies with Protein Powder?

You can experiment with swapping part of the flour in this recipe for protein powder. Or, for a banana oatmeal protein cookie that doesn’t need protein powder, try Oatmeal Protein Cookies.

Banana oatmeal cookies on a white countertop

Banana Oatmeal Cookies

4.91 from 52 votes
These easy and healthy banana oatmeal cookies with chocolate chips are made with whole wheat flour and reduced sugar. Soft and Chewy!

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

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

Ingredients
  

  • 1 cup  quick oats  I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture
  • 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
 

  • 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 into 1/4-cup amounts and drop rounded 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 for 10 to 13 minutes, until the cookies are dry on the edges, feel set on top, and a toothpick, when inserted in the center, comes out clean. Note: 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.

Notes

  • TO STORE: Store cookies at room temperature for up to 4 days.
  • TO FREEZE: Baked cookies can be frozen 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.

Nutrition

Serving: 1(of 8)Calories: 358kcalCarbohydrates: 57gProtein: 9gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgPotassium: 449mgFiber: 6gSugar: 15gVitamin A: 49IUVitamin C: 2mgCalcium: 117mgIron: 3mg

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Related Recipes

Looking for more tasty ways to use up those ripe bananas? Here are more of my favorite banana recipes to try next:

 

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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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143 Comments

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  1. 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!

  2. 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

  3. 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.

  4. 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.

  5. 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

  6. 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. :(

  7. 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

  8. 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.

  9. 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

  10. 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

  11. 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!

  12. 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/

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

  14. 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 ?

  15. 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

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

  17. 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!

  18. 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

  19. 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!

  20. 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!

    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!

  21. 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

  22. 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!

  23. 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

  24. 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!

  25. 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.

  26. 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!

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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!

  40. 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

  41. 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

  42. 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!

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

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

  45. 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

  46. I put in raisins instead of chocolate
    Chips but didn’t have time to refrigerate and they came out perfect no spreading …so delicious and the hubby loves them and wants me to make more. Next time I will double recipe and freeze some. Thank you from Northern Ontario 🇨🇦 Canada5 stars

  47. Ended up only having one smallish banana, but used it and followed the recipe with whole wheat white flour and raisins. So good!5 stars

  48. The dough was very dry and crumbling to the point it was difficult to press them into balls.

    Maybe an ingredient is missing? The only non-dry ingredients I see are banana, egg, oil and vanilla.

    The taste is fine but the consistency isn’t really cookies.

    I ended up breaking them apart and using them as a ‘dirt’ layer in another dessert.2 stars

    1. I’m sorry you to hear had trouble with the recipe, Sarah. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

    1. Hi Thomas, no I’m sorry I haven’t tried this with oatmeal flour. If you decide to experiment, I’d love to know how it goes!

      1. I have used it many many times. I grind up oats in my blender turning it inti a pulverized flour. It works great.