Chocolatey, chewy, soft, and SO GOOD! These healthy banana oatmeal cookies are made with only 3 ingredients and take just a few minutes to make!
Here are a few more healthy treats we think you’ll love – Banana Peanut Butter Granola, Fiber + Protein Energy Bites, and DIY Yogurt Bar.
Banana Oat Cookies
Ready to satisfy your sweet tooth with a simple treat that is both healthy and delicious?! Made with quick oats, bananas, and chocolate chips, these oatmeal banana cookies are easy to make and they are guilt-free!
The texture of these cookies isn’t like a traditional cookie – it’s more like a no-bake oatmeal cookie with a lot of texture. But they taste amazing and are a great breakfast, snack, or diet-friendly dessert.
They’re made without sugar, eggs, or dairy. The “dough” contains no flour, so they’re gluten-free, low calorie, and full of healthy carbs that are quite filling!
These healthy banana cookies only take 2 minutes to assemble and they bake in the oven in just 15 minutes. Here is how to make them –
Banana Oatmeal Chocolate Chip Cookies
INGREDIENTS –
- 2 bananas, mashed
- 1 cup old fashioned oats – raw, uncooked
- 1/4 cup semi-sweet chocolate chips – I like to use mini chocolate chips so they are more evenly dispersed, but I’ve made them with regular-sized chips and with dark chocolate chips and they still taste great!
OPTIONAL INGREDIENTS –
- spices – a dash of cinnamon, pumpkin pie spice, or vanilla extract
- nuts – 1/4 cup of crushed walnuts, pecans, or sliced almonds
- fruit – 1/4 cup raisins, dried cranberries, or diced apples
- 1/4 cup shredded coconut
- protein powder
- 1 spoonful of peanut butter
INSTRUCTIONS –
Prep Time: 5 minutes // Total Time: 20 minutes
PREP – Preheat the oven to 350°F. Spray a cookie sheet with nonstick cooking spray, or line it with parchment paper.
MIX – In a large mixing bowl, start mashing the ripe bananas. (The riper the bananas, the easier this step will be!) Add the oats to the bowl of mashed bananas, and mix to combine.
FOLD. Gently mix in the chocolate chips.
BAKE. Scoop the batter into heaping spoonfuls, and place the dough balls on the baking sheet. These cookies won’t spread while they bake, so make sure the spoonfuls are the size that you want your cookies to be.
Bake in the oven for 12-15 minutes.
STORAGE –
- Put any extra cookies in an airtight container. Store them on the counter for 2-3 days or in the fridge for up to one week.
- You can freeze these cookies after being baked in a freezer bag for up to 3 months.
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Healthy Banana Oatmeal Cookies
Ingredients
- 2 bananas, mashed
- 1 cup old fashioned oats – raw, uncooked
- 1/4 cup semi-sweet chocolate chips
Instructions
- PREP – Preheat the oven to 350°F. Spray a cookie sheet with nonstick cooking spray, or line it with parchment paper.
- MIX – In a large mixing bowl, start mashing the ripe bananas. (The riper the bananas, the easier this step will be!) Add the oats to the bowl of mashed bananas, and mix to combine.
- Gently mix in the chocolate chips.
- Scoop the batter into heaping spoonfuls, and place the dough balls on the baking sheet. These cookies won’t spread while they bake, so make sure the spoonfuls are the size that you want your cookies to be.
- Bake in the oven for 12-15 minutes.
Notes
spices – a dash of cinnamon, pumpkin pie spice, or vanilla extract
nuts – 1/4 cup of crushed walnuts, pecans, or sliced almonds
fruit – 1/4 cup raisins, dried cranberries, or diced apples
1/4 cup shredded coconut
protein powder
1 spoonful of peanut butter
Nutrition
Other Notes
