Soft and chewy, these healthy Banana Oatmeal Cookies with chocolate chips are exactly what you should make when craving some old-school comfort but want to keep dessert on the lighter side.
If you are in the market for a ridiculously healthy banana oatmeal cookies recipe that still tastes fabulous, look no further. This is the one!
I first made these healthy oatmeal cookies a few years ago.
They’ve since become one of the dessert recipes that I make most often for Ben and myself (along with these Healthy Peanut Butter Oatmeal Cookies).
They are sweet enough for dessert (like this Banana Cake) but wholesome enough to qualify as a more exciting afternoon snack (I love my Healthy Banana Bread, but sometimes I need something more sweet).
You can even enjoy them as a healthy banana oatmeal breakfast cookie for a treat.
5 Star Review
“These cookies are unbelievably good! They were so simple to make and were so moist and delicious. I absolutely loved them!”
— Nicolette —
How to Make Banana Oatmeal Cookies
Sweetened with the natural goodness of ripe bananas (like these Banana Bread Brownies) and made with 100% whole grains, this is one dessert recipe you can enjoy seconds of without question.
- Banana. The mashed banana in these healthy banana oatmeal cookies provides natural moisture and sweetness (like in my favorite Peanut Butter Banana Cookies). This means the cookies need far less sugar and fat than standard cookie recipes.
- Quick Oats. Gives texture, body, and subtle chew to these healthy oatmeal banana cookies (and these Banana Oatmeal Pancakes).
- Brown Sugar. The perfect pairing to the sweet mashed bananas and tender oats.
- Egg. For softness, tenderness, and lift.
- Coconut Oil. Makes these cookies tender and adds additional moisture to the batter. (It’s also my oil of choice for these Healthy Oatmeal Muffins.)
- Whole Wheat Pastry Flour. My favorite stealthy healthy swap for baked goods of all kinds (like this Pumpkin Chocolate Chip Bread) that’s nearly imperceptible. It sneaks in that whole grain goodness without weighing down the recipe.
- Baking Powder. For softness and rise—making these the perfect fluffy banana oatmeal cookies.
- Cinnamon. For just the right amount of earthy spice to contrast the sweet chocolate and complement the banana and oats.
- Chocolate Chips. Can you even call it a cookie if there isn’t at least a little chocolate?! (Okay, these Apple Oatmeal Cookies may be an exception.)
- Stir together the dry ingredients. Set aside.
- Mash the banana.
- Add the wet ingredients.
- Combine until just combined, then stir in chocolate chips.
Take care not to overmix the cookie dough.
- Drop rounded mounds onto a lined baking sheet.
- Chill for at least 2 hours (or overnight).
- When ready to bake, transfer the cookies to the oven and bake until the cookies are dry and set on the edges.
The cookies will look underbaked and will feel slightly underbaked when pressed. Don’t be afraid to leave them in an extra minute or two if they still appear raw. The amount of baking time you need will vary depending upon the moisture content of the banana.
- Remove, let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. ENJOY!
- To Store. Store cookies at room temperature for up to 4 days.
- To Freeze. Place cookies in a freezer-safe container or ziptop bag and freeze for up to 2 months.
Prepare batter as directed. Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for 2 months. Let thaw overnight in the refrigerator before baking.
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Recommended Tools to Make this Recipe
- Cookie Sheet. These have been my fav for cookies of all kinds for many years.
- Parchment Paper. The trick to cookies that never stick—I especially love these pre-cut sheets.
- Mixing Bowls. This batter is so quick to whip up that there’s no need for a stand mixer, but you’re welcome to use one if you have one.
The Best Stand Mixer
This 5-quart KitchenAid stand mixer has 10-speed slide control and 15 optional attachments to cover all of your mixing needs.
Dear banana oatmeal cookies, I’ll see you in the morning for breakfast.
Frequently Asked Questions
For vegan banana oatmeal cookies, I’d suggest playing around with a flax egg in place of the regular egg in the recipe. I haven’t tried this yet myself but would love to hear how it goes if you do! (I also recommend these Vegan Protein Bars as a quick and healthy vegan snack.)
While they are not gluten free banana oatmeal cookies (no flour) as the recipe is written, you can easily swap a 1:1 baking blend for the whole wheat flour to make them so. (These Almond Flour Cookies are another option too.)
You can experiment with swapping part of the flour in this recipe for protein powder. Or, for a banana oatmeal protein cookie that doesn’t need protein powder, try Oatmeal Protein Cookies.
- 1 cup quick oats I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture
- 3/4 cup whole wheat pastry flour or substitute white whole wheat flour or all-purpose flour
- 1 1/2 teaspoons baking powder I recommend aluminum free
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large very ripe banana enough to yield 1/2 cup mashed
- 2 tablespoons virgin coconut oil at room temperature (not melted) or unsalted butter
- 1 large egg at room temperature
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until combined. Set aside.
In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium-high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears, about 1 minute. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
With a large cookie scoop or a measuring cup, portion the dough into 1/4-cup amounts and drop rounded mounds onto the prepared baking sheet.
Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately), or cover the cookie sheet with plastic wrap and refrigerate for up to 2 days.
When ready to bake, preheat the oven to 350 degrees F. Place the cookie sheet in the oven directly from the refrigerator and bake for 10 to 13 minutes, until the cookies are dry on the edges, feel set on top, and a toothpick, when inserted in the center, comes out clean. Note: The amount of baking time you need will vary depending upon the moisture content of the banana. Don’t be afraid to leave them in an extra minute or two if they still appear to be raw.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
- TO STORE: Store cookies at room temperature for up to 4 days.
- TO FREEZE: Baked cookies can be frozen for up to 2 months.
- TO MAKE AHEAD: Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before baking.
Serving: 1(of 8)Calories: 358kcalCarbohydrates: 57gProtein: 9gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgPotassium: 449mgFiber: 6gSugar: 15gVitamin A: 49IUVitamin C: 2mgCalcium: 117mgIron: 3mg
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