Banana Oat Cookies with Chocolate Chips
These Banana Oat Cookies with Chocolate Chips are gluten free, vegan, and are low in added sugars. This healthy cookie recipe is an easy treat that both kids and adults love.
Who doesn’t love cookies? Of course we think of them as a dessert and treat, but they can also be healthy.
Without any added sugar, you can even easily serve these as breakfast to picky kids. They will think they are getting a really fun, sneaky treat, while still getting in fiber and healthy carbs.
Why You Need This Recipe
- Most oatmeal cookie recipes are loaded with sugar and butter. These oatmeal cookies are unique because they’re made without butter or any added oils. They are sweetened only with the ripe banana and the chocolate chips.
- You can even sub out the chocolate chips for raisins if you want to cut back on the sugar even more.
- These Banana Oat Cookies with Chocolate Chips are perfect for an after-school treat that won’t ruin your kids’ appetites for dinner.
Key Ingredients
Bananas are a favorite fruit for many. Sometimes they sit on the counter a bit longer and get those lovely brown spots. Not everyone loves eating a whole banana in that fully ripened state, so this recipe makes good use of them!
Rolled oats are a whole grain filled with soluble fiber. This makes them a great addition to a heart-healthy diet. The texture of old-fashioned oats is also chewy even when mixed with the other ingredients.
Try these Oat flour chocolate chip cookies if you want to use oat flour instead of whole rolled oats.
A touch of coconut oil holds these together along with your milk of choice. No eggs or butter means these are an easy vegan option! See my other Best Substitutes for Butter in Chocolate Chip Cookies.
We all need a little sweet in our lives, so there are just enough chocolate chips to add some fun. Dark, semisweet or sugar-free – whatever your favorite chocolate is, you can add it in here!
Recipe Steps
Step One
Mash the bananas in a bowl using a fork. Some lumps are fine, it doesn’t need to be fully mashed. A fork lets you easily get out any large lumps.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add all remaining ingredients to the bowl.
Step Three
Stir until combined well.
Step Four
Scoop onto a prepared baking sheet and bake!
Recipe Tips & Substitutions
- Store any leftover in a tightly sealed container in the refrigerator for up to a week. Or, you can let the cookies cool completely and store them in a zip-top bag in the freezer for up to 2 months.
- For a truly “no sugar added cookie”, substitute an equal amount of raisins for the chocolate chips.
- Lastly, if only have frozen bananas on hand, you can use them. Just let your frozen bananas defrost overnight in the refrigerator before using.
Recipe FAQs
Yes! Oats are naturally gluten-free. Just be aware that if you have Celiac you need to make sure they are certified gluten-free as oats often have wheat cross-contamination.
These are easily vegan. No butter or eggs to hold things together. Dairy-free chocolate chips are also very easy to find.
The chocolate chips are the only added sugar here, so either enjoy them as a breakfast treat on occasion or swap out for dried fruit like raisins.
Other Healthy Dessert Recipes You Might Like
- Avocado Chocolate Pudding
- Almond Flour Peanut Butter Cookies
- Gluten-Free Banana Cake with Vanilla Frosting
- Vegan Chocolate Chip Mug Cake
- Unsweetened Crockpot Applesauce
- Gluten-Free Thumbprint Cookies
And, don’t miss my round-up of the best Vegan Cookie Recipes!
Don’t Miss These Banana Recipes!
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Print
Banana Oat Cookies with Chocolate Chips
These Banana Oat Cookies with Chocolate Chips are gluten free, vegan, and are low in added sugars. This healthy cookie recipe is an easy treat that both kids and adults love.
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
- 2 ripe bananas, peeled
- 1 teaspoon coconut oil, melted
- 1 1/2 cups old fashioned rolled oats (use gluten-free oats for gluten-free diets)
- 2 tablespoons unsweetened almond milk (use regular milk if you aren’t dairy-free)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips or raisins
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, place the bananas. Use a fork to mash them well. Then, add the coconut oil, oats, milk, cinnamon, baking powder, sea salt, and chocolate chips or raisins. Stir to combine.
- Use a tablespoon to drop rounded amounts of the batter onto the baking sheet. You should be able to make about 8-10 cookies.
- Bake for 15-18 minutes or until the tops have turned golden brown. Let the cookies cool slightly before serving.
Notes
- Store any leftover in a tightly sealed container in the refrigerator for up to a week. Or, you can let the cookies cool completely and store them in a zip-top bag in the freezer for up to 2 months.
- For a truly no sugar added cookie, substitute an equal amount of raisins for the chocolate chips.
- Lastly, if only have frozen bananas on hand, you can use them. Just let your frozen bananas defrost overnight in the refrigerator before using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
Keywords: banana cookies, healthy oatmeal cookies, vegan oatmeal cookies
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Carrie, once again, you’ve hit it out of the park! These totally “clean eating” cookies are sweet enough to satisfy a sweet tooth. I love that I can proudly serve them to my grandkids (five of whom are gluten-free, one is soy free and one is dairy free) and they’re free of anything the parents might object to!
(There is such a small amount of dairy from the milk and chocolate chips, that even my dairy-free grand is allowed to eat them.)
Thank you, thank you, thank you for another tasty recipe, proving that clean eating is tasty eating.
★★★★★
Thrilled that you enjoyed these and the kiddos did too!
I’ve made these several times. I prefer using more of a quick cooking oatmeal, (I use 1C Trader Joe’s organic rolled oats with ancient grains and seeds +1/2C old fashioned rolled oats,) and adding protein, (I added 2 scoops of Chocolate Collagen peptides). I use slightly more almond milk and let the mixture sit for a few minutes. I even prefer them without the chocolate chips. I divide into 12 cookies. I bake in my air fryer/convection oven at 340 degrees for 9 minutes. They come out moist and chewy. I have 2 in the morning with my coffee 🙂 for 2 cookies-147cal, 19.1 g net carbs, 10.2 g protein
★★★★★
Awesome! And I love that you make them in the air fryer. Thanks for sharing.
One of my go-to cookie recipes.
★★★★★
I make banana , date, oat cookies all the time, last time I added 1 cup of frozen blueberry , 2 bananas, 5 mejool dates. 1 t vanilla, 3 cups of oats ground up I baked in airfryer 7 minutes on one side and 3 minutes on other side, at 400
YUM! Sounds delicious, Jackie. Thanks for sharing your recipe.