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.
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.
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.
The Directions
Stir together the dry ingredients. Set aside.
Mash the banana.
Add the wet ingredients.
Combine until just combined, then stir in chocolate chips.
TIP!
Take care not to overmix the cookie dough.
Drop rounded mounds onto a lined baking sheet.
Chill for at least 2 hours (or overnight).
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.
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.
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.
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.
Video
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.
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