Description
These banana oatmeal chocolate chip cookies are soft, chewy, and naturally sweetened with ripe bananas. Perfect for breakfast, snacks, or dessert, they’re made in one bowl with wholesome ingredients like oats, coconut oil, and melty chocolate chips. A cozy, healthier treat the whole family will love!
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour (or whole wheat flour)
- 1/4 cup coconut oil or melted butter
- 1/4 cup brown sugar or maple syrup
- 1 egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (semi-sweet or dark)
- Optional mix-ins: chopped nuts, shredded coconut, dried fruit
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Mix in coconut oil, brown sugar or maple syrup, egg (or flax egg), and vanilla extract.
- Add flour, rolled oats, baking soda, cinnamon, and salt. Stir until well combined.
- Fold in chocolate chips and any desired mix-ins.
- Scoop dough onto the prepared baking sheet (about 1.5 tablespoons per cookie) and gently flatten.
- Bake for 10–12 minutes, or until edges are golden and centers are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
- Use maple syrup to make the cookies refined sugar-free.
- Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
- Freeze for up to 2 months; reheat in the microwave for a just-baked texture.
- Great as breakfast cookies, snack bites, or lunchbox treats.
