Healthy Banana Oatmeal Chocolate Chip Cookies
Deliciously soft cookies made with ripe bananas and oats, offering a guilt-free treat that is both healthy and satisfying.
Ingredients
Base Ingredients
- 2 pieces ripe bananas, mashed Very ripe bananas give the best sweetness and texture.
- 1.5 cups old-fashioned oats Do not use instant oats for the best chew.
- 0.5 cup dark chocolate chips Bittersweet or 60% is ideal for less sugar.
- 0.25 cup almond butter (or peanut butter) Natural jarred nut butter works best.
- 2 tablespoons maple syrup (or honey) Optional if your bananas are sweet enough.
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking powder Helps the cookies puff a little.
- 0.25 teaspoon sea salt
Optional Add-ins
- 0.25 cup chopped nuts (almonds, walnuts, or pecans) Optional, toasted for more flavor.
- 0.25 cup dried cranberries or raisins Optional, adds chew and brightness.
- 1 tablespoon flaxseeds or chia seeds Optional boost of fiber and omega-3s.
- 2 tablespoons shredded coconut Optional, toasted if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, mash the ripe bananas until mostly smooth with a fork or masher. A few small lumps are fine.
- Add the almond butter, maple syrup, and vanilla. Stir until homogenous and slightly glossy.
- Stir in the oats, cinnamon, baking powder, and sea salt until everything is evenly combined into a thick dough. Let it sit 2 minutes so the oats hydrate.
- Gently fold in the dark chocolate chips, chopped nuts, dried cranberries, seeds, and coconut if using.
- Use a tablespoon or cookie scoop to drop mounds of dough onto the prepared sheet, spacing them about 1 inch apart. Flatten each mound slightly with the back of the spoon.
Baking
- Bake 12–15 minutes, or until edges are lightly golden and centers look set.
- Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
Notes
For best results, use old-fashioned oats. Store in an airtight container for up to 2 days at room temperature or refrigerate for 5–7 days. Flash-freeze for up to 3 months.