4.9 from 21 votes
Chocolate Chip Banana Oat Cookies
These banana oat cookies are a healthier treat you could even enjoy for breakfast. Swap out the chocolate chips for raisins or dried fruit if desired!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
large cookies
Calories:
195 kcal
Course:
Dessert, Breakfast
Cuisine:
Vegan, gluten-free
Ingredients
Wet ingredients:
- 2 banana or 3 small/medium, large, ripe
- 1/2 cup peanut butter I use creamy, natural
- 1/4 cup applesauce
- 2 Tbsp. pure maple syrup
- 1 tsp. vanilla extract pure
Dry ingredients:
- 2 cups rolled oats gluten-free if desired, old-fashioned
- 2/3 cup chocolate chips or raisins, dried fruit, etc, vegan
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon (or more to taste)
- 1/2 tsp. salt fine grain
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, combine wet ingredients: Mash the bananas. Then add remaining wet ingredients. Stir well to thoroughly combine.
- In a separate bowl, add all dry ingredients. Stir.
- Add dry ingredients to the wet ingredients. Stir until combined.
- Line a baking sheet with parchment paper. Scoop cookie dough by the spoonful on the pan. (I use an ice cream scoop with thumb lever press which yields 12 cookies.)
- With a spoon or your scoop, lightly press down on the dough to form a cookie shape. (These cookies do not spread out in the oven, so form them before baking.)
- Bake for 22-25 minutes (more or less depending on your oven and size of cookies.) I take them out when the tops are lightly browned.
- Let cool for 5-10 minutes before serving. (They will slightly firm up.)
Cup of Yum
Notes
- Storage: After cooling completely, store in an airtight container at room temperature for about 2 days, or about 5 days in the fridge.
- Cookie size: This also could make about 24 smaller cookies. Simply reduce the cooking time to about 15-20 minutes.
- Oil-free version: If your chocolate chips contain oil, simply omit and replace with raisins or oil-free dried fruit.
- Seasonal: For a seasonal adaption, swap out the cinnamon for pumpkin spice.
- Recipe adapted from 101 Cookbooks.
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Potassium
235mg
(5%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
14IU
(0%)
Vitamin C
2mg
(2%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 large cookies
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.