Healthy Banana Oat Cookies with Chocolate Chips
These Banana Oatmeal Chocolate Chip Cookies 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.
So the next time you want chewy banana oatmeal cookies, try this recipe!
Why You Need This Recipe
- Most oatmeal cookie recipes are loaded with ingredients like brown 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 healthy snack that won’t ruin your kids’ appetites for dinner. With simple ingredients, they are the epitome of healthy cookies.
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 overripe bananas, 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. Use gluten-free oats to make these banana cookies gluten-free. Try these Oatmeal Cookies Without Eggs if you want another egg-free version but without bananas.
- 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 dark chocolate chips to add some fun. You can also use semi-sweet chocolate chips or sugar-free – whatever your favorite chocolate is, you can add it in here as a perfect way to satisfy your sweet tooth.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Mash the bananas in a large 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 in the mashed banana.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add all remaining dry ingredients and wet ingredients to the large mixing bowl.
Step Three
Stir until combined well.
Step Four
Scoop the cookie dough onto a prepared parchment paper lined baking sheet or cookie sheet using a spoon or cookie scoop and bake! The oats should be golden brown when the cookies are done.
Let the cookies cool before serving warm or at room temperature.
I hope you agree that this easy recipe for Healthy Banana Oatmeal Cookies is the perfect quick breakfast or satisfying dessert. It’s a great way to get kids (especially teenagers) to eat something for breakfast.
Recipe Tips
- Store any leftover Chocolate Chip Banana Oatmeal Cookies in a tightly sealed airtight 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. This is a great swap to make them a breakfast cookie with no added sugars.
- Lastly, if only have frozen bananas on hand, you can use them. Just let your frozen bananas defrost overnight in the refrigerator before mashing in a medium bowl.
- Use old-fashioned oats, not quick oats, for this recipe. Feel free to add a dash of vanilla extract for even more depth of flavor. You can also add a swig of maple syrup if you want to make them sweeter.
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.
This recipe uses whole rolled oats, not oat flour. The oats give the cookies a chewy texture using wholesome ingredients.
More Healthy Dessert Recipes You Might Like
- Avocado Chocolate Pudding
- Almond Flour Peanut Butter Cookies
- Gluten-Free and Dairy-Free Banana Cake
- Vegan Chocolate Chip Mug Cake
- Unsweetened Crockpot Applesauce
And, don’t miss my round-up of the best Vegan Cookie Recipes!
Don’t Miss These Banana Recipes!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Healthy 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
Nutrition
- Serving Size: 1 cookie
- Calories: 137
- Sugar: 7.6 g
- Sodium: 77 mg
- Fat: 2.7 g
- Saturated Fat: 1.9 g
- Carbohydrates: 23.9 g
- Fiber: 3.2 g
- Protein: 3 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Cookies are delicious — enjoyed by vegan, GF and just plain ole regular eaters. Slight changes we made: added a titch more cinnamon, used mini chocolate chips and added five minutes to the cooking time. We preferred the cookie’s texture to be a more “crispy cookie” than “doughy cookie.” Make them today!!
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.