Banana Oatmeal Chocolate Chip Cookies are the perfect solution when you want something sweet without the guilt. These naturally sweetened cookies combine ripe bananas, wholesome oats, and rich chocolate chips into a treat that tastes indulgent but fuels your body with good ingredients.
I discovered this recipe on a busy weekday morning when I had overripe bananas sitting on my counter and a craving for something sweet. Instead of reaching for store-bought cookies loaded with refined sugar, I threw together these simple ingredients. Twenty minutes later, my kitchen smelled amazing, and I had a batch of warm, chewy cookies that satisfied my sweet tooth without derailing my health goals.
What makes these healthy oatmeal chocolate chip cookies special is their simplicity. You don’t need butter, white sugar, or refined flour. Just mash some bananas, stir in your oats and chocolate chips, and bake. The result? Soft, naturally sweet cookies that work as a quick breakfast, an after-school snack, or a late-night treat.
Table of Contents
Ingredients
What You Need for Best Healthy Oatmeal Cookies
Main Ingredients:
• 2 ripe bananas, mashed
• 1½ cups old-fashioned oats
• ½ cup dark chocolate chips
• ¼ cup almond butter or peanut butter
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
Optional Add-ins for Extra Flavor:
• ¼ cup chopped walnuts or pecans
• ¼ cup dried cranberries
• 1 tablespoon chia seeds or flaxseeds
• 2 tablespoons shredded coconut
Ingredient Tips for Healthy Treats With Bananas
The bananas are the star ingredient in these cookies with bananas healthy recipe. Use bananas that have brown spots all over them. The riper they are, the sweeter your cookies will be, which means you need less added sweetener.
For the oats, old-fashioned rolled oats work best. They give the cookies a hearty, chewy texture. Quick oats will work in a pinch, but your cookies might turn out softer and less structured.
Choose dark chocolate chips with at least 60% cacao. They add richness without excessive sugar. If you want to make these cookies even healthier, swap half the chocolate chips for cacao nibs.
Almond butter adds healthy fats and helps bind everything together. If you have a peanut allergy, sunflower seed butter works perfectly as a substitute.
Instructions
How to Make This Oatmeal Chocolate Chip Cookie Recipe Easy
Step 1: Prep Your Space
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup quick.
Step 2: Mash the Bananas
Peel your ripe bananas and place them in a large mixing bowl. Use a fork to mash them until mostly smooth. A few small lumps are fine. They add texture to your banana oat chocolate chip cookies.
Step 3: Mix the Wet Ingredients
Add the almond butter, maple syrup, and vanilla extract to your mashed bananas. Stir until everything combines into a smooth mixture. This creates the base for your healthy banana chocolate chip oatmeal.
Step 4: Add the Dry Ingredients
Pour in the oats, cinnamon, baking powder, and sea salt. Stir with a wooden spoon until the oats are completely coated and the mixture forms a thick dough. Let this sit for 2 minutes. The oats will absorb some moisture from the bananas, making the dough easier to work with.
Step 5: Fold in Chocolate Chips
Gently stir in your chocolate chips and any optional add-ins. Don’t overmix. You want the chocolate chips evenly distributed but the dough still fluffy.
Step 6: Shape Your Cookies
Use a spoon or cookie scoop to drop mounds of dough onto your prepared baking sheet. Space them about 2 inches apart. These healthy desserts made with bananas don’t spread much, so flatten each mound slightly with the back of your spoon.
Step 7: Bake to Perfection
Bake for 12-15 minutes. The edges should turn golden brown, but the centers may still look slightly soft. Don’t overbake. These cookies firm up as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes. This helps them set. Then transfer them to a wire rack to cool completely, or eat them warm with the chocolate still melty.
Pro Tips and Variations
Expert Advice for Health Oatmeal Cookies
Make Them Softer: Want extra soft cookies? Add an extra tablespoon of almond butter or use very ripe, almost mushy bananas. The extra moisture keeps them chewy for days.
Make Them Crispier: Prefer a crunchier cookie? Flatten the dough more before baking and add 2-3 minutes to the baking time.
Boost the Protein: Stir in 2 tablespoons of your favorite protein powder. Vanilla or chocolate flavors work best. This turns your banana cookies recipes into a post-workout snack.
Go Nut-Free: Replace almond butter with sunflower seed butter. Use dairy-free chocolate chips to keep them allergy-friendly.
Add More Flavor: Try these variations on your oatmeal and banana recipes:
• Pumpkin Spice: Add ½ teaspoon pumpkin pie spice
• Coffee Boost: Mix in 1 teaspoon instant coffee granules
• Tropical Twist: Add ¼ cup shredded coconut and use white chocolate chips
• Berry Burst: Fold in ¼ cup dried blueberries or raspberries
Make Them Vegan: These cookies are already almost vegan. Just swap the honey for maple syrup and double-check your chocolate chips are dairy-free.
Meal Prep Friendly: Double or triple the batch. These freeze beautifully. Place cooled cookies in a freezer bag with parchment paper between layers. They stay fresh for up to 3 months.
Storage Tips
Store your cookies in an airtight container at room temperature for 3-4 days. In the fridge, they last up to a week. For the best texture, let refrigerated cookies sit at room temperature for 10 minutes before eating.
Serving Suggestions
Perfect Pairings for Your Healthy Banana Chocolate Chip Cookies
These versatile cookies work for any time of day. Here’s how to enjoy them:
Breakfast Ideas:
• Crumble one over Greek yogurt with fresh berries
• Pair with a protein smoothie for a balanced breakfast
• Serve alongside scrambled eggs and fruit
Snack Time:
• Pack in lunchboxes for kids
• Eat with a glass of almond milk
• Enjoy with your afternoon coffee or tea
Dessert Options:
• Warm one in the microwave for 10 seconds and top with a small scoop of vanilla ice cream
• Make ice cream sandwiches with coconut-based ice cream
• Serve with fresh strawberries and whipped coconut cream
On the Go:
• Wrap individually in plastic wrap for gym bag snacks
• Keep a few in your car for busy days
• Pack for road trips and hikes
These cookies pair wonderfully with hot or cold beverages. Try them with:
• Black coffee for a morning boost
• Chai tea for an afternoon treat
• Hot chocolate for extra indulgence
• Cold brew for summer snacking
Conclusion
Making banana oatmeal chocolate chip cookies at home is one of the simplest ways to enjoy healthy desserts made with bananas. This recipe requires minimal ingredients, no special equipment, and takes just 20 minutes from start to finish.
These cookies prove that eating healthy doesn’t mean giving up the foods you love. They’re naturally sweetened by ripe bananas, packed with fiber from oats, and contain just enough chocolate to satisfy your cravings. Whether you need a quick breakfast, a kid-friendly snack, or a guilt-free dessert, this recipe has you covered.
The best part? You can customize these cookies to match your taste preferences and dietary needs. Add nuts for crunch, dried fruit for extra sweetness, or seeds for more nutrition. Make them vegan, gluten-free, or nut-free with simple swaps.
Try this recipe this week. I promise you’ll be surprised at how something so healthy can taste this good. Your family won’t even realize they’re eating one of the healthiest oatmeal cookies around.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but your cookies will have a softer, less chewy texture. Quick oats break down more during baking. If you use them, add an extra 2 tablespoons of oats to help the cookies hold together better.
How ripe should my bananas be?
Very ripe works best. Look for bananas with lots of brown spots or even fully brown skins. These have more natural sweetness and mash more easily. Avoid green or barely yellow bananas. They’re too firm and not sweet enough.
Can I make these cookies without any sweetener?
If your bananas are very ripe, you can skip the maple syrup or honey. The cookies will be less sweet but still tasty. You can also use mashed dates as a natural sweetener alternative.
Why are my cookies falling apart?
This usually happens when the dough is too dry or you didn’t let it rest. After mixing, let the dough sit for 2-3 minutes so the oats absorb the moisture. If it still seems dry, add another tablespoon of almond butter or mashed banana.
Can I make these without chocolate chips?
Absolutely. Replace chocolate chips with raisins, dried cranberries, or chopped dried apricots. You can also add extra cinnamon and make them plain oatmeal banana cookies.
Are these cookies gluten-free?
They can be. Regular oats are naturally gluten-free, but they’re often processed in facilities with wheat. Use certified gluten-free oats to make these completely safe for celiac disease or gluten sensitivity.
Can I substitute the almond butter?
Yes. Peanut butter, cashew butter, or sunflower seed butter all work well. Each gives a slightly different flavor, but all help bind the cookies together and add healthy fats.
Can I add protein powder?
Yes. Add 2-3 tablespoons of your favorite protein powder to the dough. You might need to add a tablespoon of milk or water to compensate for the extra dry ingredient. Vanilla and chocolate flavors work best with this recipe.
Banana Oatmeal Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, mashed banana, and vanilla extract to the butter mixture and beat until smooth.
- Gradually mix in the dry ingredients until just combined.
- Stir in the oats, chocolate chips, and walnuts (if using) with a spatula until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Calories: 120 kcal
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 3g
