These quick, easy, healthy Banana Oatmeal Chocolate Chip Cookies are perfect for a filling, grab-and-go breakfast or snack. Best way to use those ripened bananas that are sitting on your countertop. These chewy cookies make an ideal treat for sweet cravings.
Bananas are my favourite. I let them sit on the countertop longer than needed. I enjoy using those over-ripened bananas in cakes, cookies, brownies, muffins, pancakes etc. These banana oatmeal cookies happened on one of those days when I had to make use of those bananas and a neglected packet of oats. If you have ripened bananas in your kitchen, try these recipes too – Double Chocolate Banana Bread, Banana Chocolate Milkshake.
Banana Oatmeal Cookies are not your usual crispy cookies. These are soft and chewy. Nevertheless, they are super delicious. With no need for any extra ingredients, these cookies can be put together by beginners or even kids.
Why you will love this recipe
Simple recipe and is a breeze to prepare.
A perfect option for breakfast, snacks or a quick dessert.
Healthy cookies with no addition of flour, or refined sugar.
Beginner-friendly recipe with just 3 main ingredients.
Ingredients
Bananas – Ripened Bananas are naturally sweetened and give the best results.
Oats – I like to use quick oats in this recipe.
Chocolate Chips – I love adding semi-sweet chocolate chips. They go really well with Bananas.
Vanilla Extract (optional) – This is just for an added flavour.
Maple Syrup (optional) – Adding maple syrup is optional. The cookies will be less sweet but that’s totally a personal preference.
How to make Banana Oatmeal Chocolate Chip Cookies
Preheat oven.
Mash the bananas in a bowl. Add in the oats, chocolate chips, maple syrup and vanilla extract.
Stir until well combined.
Place the mixture onto parchment paper using a cookie scoop. Gently flatten them.
Bake in a preheated oven at 350F for 20 minutes until the cookies turn golden brown.
Let the cookies cool well. Serve.
Notes
These are not your usual crispy cookies. The texture is soft and chewy. So, these cookies taste the best when eaten immediately. Store the extra cookies in the refrigerator. They stay good for up to a week.
Your bananas should be ripened. The riper they are, the sweeter they will be. Since we aren’t adding sugar to these cookies, using ripened bananas really helps.
You can also freeze these cookies for upto 3 months.
Variations
The following ingredients can also be added to these cookies for variation.
- Peanut Butter
- Dried Cranberries
- Pumpkin Seeds
- Chopped Nuts
- White chocolate chips
- Cinnamon Powder
- Raisins
Other recipes you may like
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Banana Oatmeal Chocolate Chip Cookies
Ingredients
- 1 & 1/4 cups Quick Oats
- 2 Bananas ripened, medium size
- 1/3 cup Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract optional
- 1/2 tbsp Maple Syrup optional
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a bowl, add bananas and mash completely using a fork.
- If adding vanilla extract and maple syrup, add them now and mix them once.
- Add in the oats and combine well. Stir in the chocolate chips.
- Divide the mixture into equal portions and scoop them onto the baking sheet lined with parchment paper.
- Bake at 350 for 20 minutes or till the cookies turn golden brown.
- The cookies would still be fairly soft once you take them out of the oven. Cool them on a wire rack and serve once they come to room temperature.
- Store extra cookies in an air-tight container and refrigerate for upto a week.
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