Why You’ll Love This Recipe

If you love chocolate chip cookies but want a healthier version, this recipe is perfect for you. It’s simple, quick, and:

Healthy: Made with bananas and oats, providing fiber and nutrients.
Vegan & Gluten-Free: Suitable for various dietary preferences.
Customizable: Add your favorite nuts or seeds for extra flavor and crunch.
Soft & Chewy: A perfect texture with every bite.
Easy to Make: Minimal ingredients and effort required.

You’ll love how easy it is to make and how delicious they turn out, perfect for snacking or a healthier dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large ripe bananas
½ cup (120g) nut butter (peanut, almond, or cashew)
2 cups (180g) oatmeal
⅓ cup chocolate chips
¼ teaspoon baking soda

Directions

Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
Peel and mash the bananas in a large bowl. Add the nut butter and mix until smooth.
Stir in the oats, baking soda, and chocolate chips until everything is well combined.
Scoop spoonfuls of dough onto the baking tray and flatten into cookie shapes. Top with extra chocolate chips if desired.
Bake for 10-12 minutes or until golden on the edges.
Let the cookies cool for about 10 minutes before serving.

Servings and Timing

Servings: 18 cookies
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Add-ins: Include nuts, seeds, or dried fruit for extra flavor and texture.
Protein Boost: Add a scoop of protein powder for a more filling snack.
Sweetener Swap: If you prefer, you can add a little maple syrup or honey for extra sweetness.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days.
They can also be refrigerated for up to a week.
For freezing, place the baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use any nut butter in this recipe?

Yes, you can use almond butter, peanut butter, or cashew butter, depending on your preference.

Are these cookies gluten-free?

Yes, this recipe is naturally gluten-free as it uses oats. Just ensure the oats are certified gluten-free if needed.

Can I refrigerate the cookie dough for later use?

Yes, you can refrigerate the dough for up to 24 hours before baking, which can also improve the flavor.

How long do these cookies stay fresh?

These cookies will stay fresh for up to 5 days at room temperature or up to a week if refrigerated.

Can I freeze these cookies?

Yes, these cookies freeze well. Store in an airtight container and freeze for up to 3 months.

Can I substitute the bananas for another ingredient?

Bananas provide sweetness and moisture, but if you’re allergic, you can try using applesauce or a flax egg as a substitute.

Are these cookies vegan?

Yes, these oatmeal chocolate chip cookies are vegan as they do not contain eggs or dairy.

How can I make these cookies sweeter?

If you’d like them sweeter, you can add a little maple syrup, honey, or extra chocolate chips.

Can I add other ingredients like nuts or seeds?

Absolutely! Feel free to add your favorite nuts, seeds, or dried fruits to customize the recipe to your liking.

What is the best way to store these cookies?

Store them in an airtight container at room temperature for a few days or refrigerate for longer shelf life. You can also freeze them for up to 3 months.

Conclusion

These oatmeal chocolate chip cookies are the perfect treat for anyone craving something sweet but healthy. Packed with oats, bananas, and nut butter, they’re a great source of fiber and nutrients while still offering the classic chocolate chip cookie taste. Easy to make, customizable, and delicious, they’ll quickly become a favorite in your baking repertoire.

The Best Oatmeal Chocolate Chip Cookies

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Author: Julia
Total Time: 30 minutes
Yield: 18 servings
Diet: Vegan

Print Recipe

Description

These Oatmeal Chocolate Chip Cookies are a healthier take on the classic cookie, made with ripe bananas, nut butter, and oats. Naturally sweetened and vegan-friendly, these soft and chewy cookies are gluten-free and packed with fiber. Perfect for a guilt-free treat or a snack that satisfies your sweet tooth!

Ingredients

2 large ripe bananas

½ cup (120g) Nut butter (peanut, almond, or cashew)

2 cups (180g) Oatmeal

⅓ cup Chocolate chips

¼ teaspoon Baking soda

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Instructions

Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
Peel and mash the bananas in a large bowl. Add the nut butter and mix until smooth.
Stir in the oatmeal, baking soda, and chocolate chips until well combined.
Scoop spoonfuls of dough onto the baking tray and flatten into cookie shapes. Optionally, top with extra chocolate chips.
Bake for 10-12 minutes or until golden on the edges.
Let the cookies cool for about 10 minutes before serving.

Notes

Use any nut butter like almond, peanut, or cashew, depending on preference.

Make sure to use certified gluten-free oats if necessary.

Customize with add-ins like nuts, seeds, or dried fruit for extra texture and flavor.

If you prefer sweeter cookies, add a drizzle of maple syrup or honey.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American