Banana and Oatmeal Chocolate Chip Cookies are my go-to healthier dessert that still tastes good. Each bite tastes like banana bread!
I used to always experiment with those "healthy 3 ingredient cookies". You know, the ones made with just oats, banana and maybe a dash of cinnamon? Those.
As a dietitian, those 3 ingredient cookies were great: higher in fiber and lower in sugar. But as a foodie, they never hit the spot completely. Sometimes you just want a gooey, chocolate chip cookie and not a healthified version, and that's OKAY! Still, I was determined to find a happy middle ground that was a better-for-you treat that still tasted good. And these banana and oatmeal chocolate chip cookies were born.
These cookies are naturally sweetened with ripe banana and maple syrup, and pack in fiber thanks to whole grain oats, flax seed and chia seeds. They taste just like your favorite chocolate chip banana bread, but in cookie form. What more could you want?
Why This Recipe Is Dietitian Approved
- Higher fiber. I'm always looking for extra ways to boost my fiber intake and I love that these cookies are made with oats, chia seed and flaxseed.
- Lower in sugar. These cookies are naturally sweetened with a ripe banana and touch of maple syrup.
- Easy to make. You don't need a stand mixer or anything fancy for these banana and oatmeal chocolate chip cookies and they only need 10 minutes of prep.
Ingredients
Banana. You will need one RIPE banana for this recipe. For best results and the sweetest flavour, I recommend brown or very spotty bananas. I highly recommend measuring the banana once mashed, as bananas may vary in size.
Flax seed. These are for added healthy fats as well as fiber. You can read more about it here. Flax seed can be found in the health food section of most grocery stores. I recommend buying whole flax seed and blending at home to maintain freshness.
Maple syrup. This is my choice of sweetner for its rich caramel flavour. Honey may be used in place of maple syrup, however I find maple syrup yields the most authentic banana bread flavour.
Chia seeds. These are key to help boost the fiber of these cookies but also have lots of other nutrition benefits. I have decided to keep my chia seeds whole, however if you prefer a smoother texture, you can blend the chia seed.
Oat flour. I make my own oat flour at home! All you need to do is blend oats in a high powered blender for about 5 minutes until smooth. You may use certified gluten-free oats if desired.
Butter. I have tested this recipe using both coconut oil and peanut butter and although they do work, I find butter provides the most authentic banana bread flavour.
Oats. For texture and added fiber. I find rolled oats work best.
Chocolate chips. You can't have cookies without chocolate chips! I like to use a mix of chocolate chips and chunks for texture and variety.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 350 F and prepare a baking sheet by lining with parchment paper.
- In a large bowl whisk together mashed banana, butter, maple syrup and vanilla extract.
- To the bowl, mix in ground flax seed, chia seeds, oat flour, oats, baking powder, baking soda and salt.
- Stir in chocolate chips. Once combined, place the dough in the freezer for about 5 minutes to chill.
- Drop 2 heaping tablespoons of dough onto the prepared cookie sheet. Repeat to form 12 cookies. Divide any excess dough amongst the balls.
- Bake for about 10-14 minutes or until the edges are golden brown halfway through baking drop the cookie sheet once on the shelf of the oven to flatten the cookies.
- Allow the cookies to cool for about 5 minutes before enjoying. I like to sprinkle mine with some flakey sea salt!
Substitutions and Variations
To make gluten-free: use certified gluten-free oats and oat flour.
To make dairy-free: use dairy-free butter or coconut oil, and dairy-free chocolate chips.
To make nut-free: this recipe is naturally nut-free.
Although I added chocolate chips, there are lots of mix-ins you can swap:
- Chopped walnuts
- Dried fruit of choice
- Unsweetened shredded coconut
Equipment
Storage
These cookies can be stored in an airtight container for 3 days on the counter, 7 days in the fridge, or 3 months in the freezer.
Top Tips for Success
Using RIPE bananas will result in the sweetest taste! Brown or spotty bananas have a higher sugar content than a yellow banana, so if possible try to allow your bananas to ripen fully. You can also place the bananas in the oven at 300F for about 15-20 minutes to speed up the process if you're in a pinch.
Frequently Asked Questions
I have not tested these cookies using substitutions for the flax and chia seeds. To ensure the correct flavour and texture, I recommend adding the seeds.
Yes you can! I recommend scooping the dough into balls and placing on a sheet of parchment paper. Carefully add the parchment paper to a large Ziploc bag. Use a straw to suck out any excess air and they you can freeze your bag of cookie dough balls!
More Cookie Recipes
Try these recipes at your next baking session:
- Chocolate Chipless Cookies
- Cozy Chai Oatmeal Cookies
- Healthy Oatmeal Cookie Bars
- Chocolate Chip Oat Flour Cookies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these banana and oatmeal chocolate chip cookies, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Banana and Oatmeal Chocolate Chip Cookies
Ingredients
- ⅓ cup mashed banana about 1 medium RIPE banana
- 2 tablespoon softened butter
- 6 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon flax seed ground
- 3 tablespoon chia seeds
- 1 +¼ cup oat flour
- ¼ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350F and prepare a baking sheet by lining with parchment paper.
- In a large bowl whisk together mashed banana, butter, maple syrup and vanilla extract.
- To the bowl, mix in ground flax seed, chia seeds, oat flour, oats, baking powder, baking soda and salt.
- Stir in chocolate chips. Once combined, place the dough in the freezer for about 5 minutes to chill.
- Drop 2 heaping tablespoons of dough onto the prepared cookie sheet. Repeat to form 12 cookies. Divide any excess dough amongst the balls.
- Bake for about 10-14 minutes or until the edges are golden brown halfway through baking drop the cookie sheet once on the shelf of the oven to flatten the cookies.
- Allow the cookies to cool for about 5 minutes before enjoying. I like to sprinkle mine with some flakey sea salt!
Kristal says
Late night sugar craving hit and decided to make these since I had a spotty banana that needed to be used. They are super yummy, like banana bread cookies with a little crunch from the chia and flaxseeds. They also smelled heavenly while baking in the oven and are incredibly filling.
Nicole Addison says
Our newest sweet-treat obsession! If you have a ripe banana lying around you HAVE to give these ones a try! Let me know how they are 🙂