Banana Oatmeal Chocolate Chip Cookies Recipe
These Banana Oatmeal Chocolate Chip Cookies are a wholesome, naturally sweetened treat perfect for a nutritious snack or dessert. Made with ripe bananas, almond butter, and rolled oats, these cookies combine chewy texture with a delightful hint of cinnamon and the rich flavor of chocolate chips and walnuts. They are easy to prepare without any refined flour or sugar, making them a healthier alternative to traditional cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can substitute peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats (use gluten-free oats if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Add-ins
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s heated thoroughly by the time your cookie dough is ready.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth but still slightly chunky for texture.
- Combine wet ingredients: Add the almond butter, maple syrup, and vanilla extract to the mashed bananas. Stir well until all ingredients are evenly incorporated.
- Add dry ingredients: Mix in the rolled oats, salt, and cinnamon (if using). Stir until the mixture forms a thick, sticky dough-like consistency.
- Fold in add-ins: Gently fold the chocolate chips and chopped walnuts into the dough, ensuring they are evenly distributed without overmixing.
- Shape the cookies: Scoop tablespoon-sized portions of the dough onto a parchment-lined baking sheet, shaping each into a round cookie, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges turn golden brown and the cookies are set.
- Cool and serve: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure bananas are very ripe to maximize natural sweetness and moisture.
- You can substitute almond butter with peanut butter or sunflower seed butter for different flavors or allergies.
- Chocolate chips can be replaced with dairy-free or vegan chips if desired.
- For extra crunch, lightly toast the walnuts before adding them to the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies are naturally gluten-free if gluten-free oats are used.
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