Healthy Banana Oatmeal Chocolate Chip Cookies – A Guilt-Free Treat!

I still remember the first time I made these banana-oat chocolate chip cookies: two overripe bananas, a handful of pantry staples, and fifteen minutes later a tray of soft, slightly chewy cookies that felt indulgent but left me guilt-free. They’re the kind of recipe you reach for when you want something quick, wholesome, and kid-approved — perfect for afternoon snacks, lunchbox treats, or a light dessert after dinner. If you like simple, minimal-ingredient baking, you might also enjoy my take on 3-ingredient sugar cookies for another fuss-free option.

Why you’ll love this dish

These cookies strike a rare balance: they’re naturally sweetened, gluten-light (when using certified gluten-free oats), and packed with fiber and healthy fats. They’re great when you want a treat that won’t derail healthy eating plans — or when you need to use up ripened bananas fast. They’re also:

• Kid-friendly and soft enough for little teeth.
• Cost-effective — most ingredients are pantry staples.
• Quick: minimal prep and one-bowl mixing.
• Customizable — swap nuts, seeds, or dried fruit as you like.

“A perfect weekday snack — soft, chocolatey, and not too sweet. My kids loved them and I loved that they’re made with bananas and oats.” — a happy home baker

Step-by-step overview

Before you dive into the ingredient list, here’s what you’ll do so you know what to expect:

1. Mash ripe bananas into a wet base and stir in nut butter and sweetener.
2. Fold in oats, baking powder, spices, and salt to form a thick dough.
3. Mix in chocolate chips and any add-ins (nuts, dried fruit, seeds).
4. Scoop dough onto a parchment-lined baking sheet, flatten slightly, and bake at 350°F (175°C) for 12–15 minutes.
5. Cool briefly on the sheet, then transfer to a rack to finish cooling.

What you’ll need

• 2 ripe bananas, mashed (very ripe = best sweetness)
• 1 ½ cups old-fashioned oats (rolled oats; quick oats will work but change texture)
• ½ cup dark chocolate chips
• ¼ cup almond butter or peanut butter (sub with sunflower seed butter for nut-free)
• 2 tablespoons maple syrup or honey (use agave or a little extra mashed banana for a vegan swap)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup chopped nuts (almonds, walnuts, or pecans — optional)
• ¼ cup dried cranberries or raisins (optional)
• 1 tablespoon flaxseeds or chia seeds (adds fiber and binding)
• 2 tablespoons shredded coconut (optional topping)

Notes: Use certified gluten-free oats if you need the cookies gluten-free. If you prefer a firmer cookie, toast the oats lightly before mixing. For a nut-free version, swap almond butter for sunflower seed butter and omit chopped nuts.

Directions to follow

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
3. Add the almond (or peanut) butter, maple syrup, and vanilla extract to the mashed bananas. Stir until blended.
4. Sprinkle in the oats, ground cinnamon, baking powder, and sea salt. Stir until the mixture forms a thick, even dough.
5. Gently fold in the dark chocolate chips, chopped nuts, dried cranberries (or raisins), flaxseeds (or chia), and shredded coconut. Don’t overmix — you want the chips intact.
6. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 1 inch apart.
7. Flatten each mound slightly with the back of the spoon; the dough won’t spread much while baking.
8. Bake for 12–15 minutes, until cookie edges are lightly golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or let cool and store.

Best ways to enjoy it

• Serve warm with a cold glass of milk or a dairy-free alternative.
• Stack two cookies with a smear of almond butter for a sandwich-style snack.
• Crumble a cookie over plain Greek yogurt with a drizzle of honey for a quick parfait.
• Pack them in lunchboxes or take them on hikes — they travel well.

How to store & freeze

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps 7–10 days (helps if your kitchen is warm).
• Freezer: Freeze in a single layer on a tray, then transfer to a labeled freezer-safe bag for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes.
• Food safety tip: let cookies cool completely before sealing to avoid condensation and sogginess.

Tricks for success

• Use very ripe bananas (lots of brown spots) for maximum sweetness and moisture.
• If dough seems too wet, add 1–2 tablespoons more oats; if it’s crumbly, add a teaspoon of water or a little more nut butter.
• Press extra chocolate chips on top of each cookie before baking for a bakery look.
• For a chewier result, swap half the oats for quick oats. For extra structure, stir in one beaten egg (non-vegan).
• Try this idea if you like different textures: add a sprinkle of coarse sea salt after baking to heighten the chocolate flavor — similar finishing touches appear in other crunchy-sweet recipes like brown sugar pop-tart cookies.

Recipe variations

• Peanut butter banana oat cookies: Use peanut butter instead of almond butter and top with a peanut butter drizzle.
• Nut-free: Substitute sunflower seed butter and skip chopped nuts.
• Double-chocolate: Add 2 tablespoons cocoa powder to the dry mix and use mini chocolate chips.
• Tropical twist: Replace dried cranberries with chopped dried mango and increase coconut to ¼ cup.
• Boosted protein: Stir in a scoop of neutral-flavored protein powder (add a tablespoon or two of milk if needed).

Helpful answers

Q: How long do they take to make from start to finish?

A: Plan 5–10 minutes of prep and 12–15 minutes baking time — about 20–30 minutes total including cooling.

Q: Can I make these without added sweetener?

A: Yes. If your bananas are super ripe, you can omit the maple syrup; the cookies will be less sweet and denser. Taste the batter and adjust to your preference.

Q: Are these gluten-free?

A: They can be if you use certified gluten-free old-fashioned oats. Cross-contamination can occur with some oats, so check the package.

Q: Can I cook these on a stovetop or air fryer?

A: Stovetop baking isn’t recommended; an air fryer can work at 325°F for 8–10 minutes — watch closely as size and model affect timing.

Q: How do I make them crispier?

A: Bake a couple minutes longer and allow them to cool fully on a rack; storing in an open container for a few hours will also dry them slightly.

Conclusion

These Healthy Banana Oatmeal Chocolate Chip Cookies are a smart, flexible bake for busy days and mindful eaters. If you enjoy minimalist banana-oat treats, you might also like the take on 3 Ingredient Banana Oat Chocolate Chip Cookies for another simple variation. For a peanut-butter-forward banana oat cookie recipe, see this Delicious Peanut Butter Banana Oat Cookies Recipe.

Banana Oat Chocolate Chip Cookies

These soft, chewy cookies are made with ripe bananas and oats, offering a guilt-free treat that's quick and kid-approved.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 2 pieces ripe bananas, mashed Use very ripe bananas for optimal sweetness.
• ¼ cup almond butter or peanut butter Substitute with sunflower seed butter for nut-free.
• 2 tablespoons maple syrup or honey Use agave or extra mashed banana for a vegan option.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups old-fashioned oats Rolled oats; quick oats will change texture.
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon sea salt

Mix-Ins

• ½ cup dark chocolate chips
• ¼ cup chopped nuts Optional: almonds, walnuts, or pecans.
• ¼ cup dried cranberries or raisins Optional.
• 1 tablespoon flaxseeds or chia seeds Adds fiber and binding.
• 2 tablespoons shredded coconut Optional topping.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
3. Add the almond (or peanut) butter, maple syrup, and vanilla extract to the mashed bananas. Stir until blended.
4. Sprinkle in the oats, ground cinnamon, baking powder, and sea salt. Stir until the mixture forms a thick, even dough.
5. Gently fold in the dark chocolate chips, chopped nuts, dried cranberries (or raisins), flaxseeds (or chia), and shredded coconut. Don’t overmix — you want the chips intact.

Baking

1. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 1 inch apart.
2. Flatten each mound slightly with the back of the spoon; the dough won’t spread much while baking.
3. Bake for 12–15 minutes, until cookie edges are lightly golden and the centers are set.
4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature or 7–10 days in the refrigerator. For nut-free, use sunflower seed butter and omit nuts. For firmer cookies, toast the oats before mixing.