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.

Two banana oatmeal cookies stacked on a white surface.

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

Labeled ingredients needed for banana oatmeal cookies on a white surface.

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.

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

Process collage of making banana oat cookies.

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.

As always, please do 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!

Top view of a white dinner plate filled with vegan banana oat cookies.

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

Are these cookies gluten-free?

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.

Can I make banana oatmeal cookies vegan?

These are easily vegan. No butter or eggs to hold things together. Dairy-free chocolate chips are also very easy to find.

Can I eat these for breakfast?

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.

A hand holding a vegan banana oatmeal cookie.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Trio of banana oat cookies on a slip of wax paper.

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

Units Scale
  • 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

  1.  Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Use a tablespoon to drop rounded amounts of the batter onto the baking sheet. You should be able to make about 8-10 cookies.
  4. Bake for 15-18 minutes or until the tops have turned golden brown. Let the cookies cool slightly before serving.

Notes

  1. 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.
  2. For a truly no sugar added cookie, substitute an equal amount of raisins for the chocolate chips.
  3. Lastly, if only have frozen bananas on hand, you can use them. Just let your frozen bananas defrost overnight in the refrigerator before using. 

Keywords: banana cookies, healthy oatmeal cookies, vegan oatmeal cookies

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