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Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies: Healthy & Delicious Treats

These Banana Oatmeal Chocolate Chip Cookies blend ripe bananas and hearty oats for a delightful, healthy snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2-3 Ripe Bananas Use very ripe bananas for optimal sweetness and moisture.
  • 1/2 cup Almond Butter Can substitute with peanut butter for a different flavor.
  • 1/4 cup Maple Syrup Sweetens the dough naturally; honey is a good alternative if not vegan.
  • 2 cups Old-Fashioned Rolled Oats Provides structure and chewiness; quick oats work well too.
  • 1/2 cup Chocolate Chips Choose dark or dairy-free for a vegan option.
  • Optional Walnuts Adds crunch and healthy fats; omit for a nut-free version or swap with seeds.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash together 2-3 very ripe bananas until smooth.
  3. Add in 1/2 cup of almond butter and 1/4 cup of maple syrup, stirring until well combined.
  4. In a separate bowl, mix together 2 cups of oats and 1/2 cup of chocolate chips, then fold in walnuts if desired.
  5. Gradually combine the dry mixture into the wet ingredients until a dough forms.
  6. Portion out dough onto the baking sheet and flatten each cookie slightly.
  7. Bake for 12-15 minutes until edges are lightly golden and centers look soft.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to 2 days or refrigerate for up to 6 days for extra freshness.

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