Banana Chocolate Chip Cookies
Skinny Banana Oatmeal Chocolate Chip Cookies – These gluten-free, healthy(ish) oatmeal cookies taste like your favorite banana bread and are loaded with sweet dark chocolate chips!
Banana Chocolate Chip Cookies
Oh, banana bread. That sweet, moist, classic carb-y baked good that always answers the question “What are we going to do with all of these overly ripe bananas?!” whenever the kitchen counter inevitably overflows with brown-spotted fruit.
If your household is anything like ours, you probably have a freezer full of bananas ready to make into bread (or smoothies) at any moment.
And, if you’re anything like me, you are probably getting pretty tired by now of making loaf after loaf of this, while wonderful, sometimes overly simple and typically less-than-healthy snack.
So, how can you use up that bounty of over-ripe bananas without involving a loaf pan and loads of sugar? These Healthy Banana Oatmeal Cookies with Chocolate Chips combine the beloved flavor of your favorite banana bread with the terrific texture and easy bake-ability of oatmeal cookies. Plus, chocolate chips – Yay!
They are slightly chewy, not too sweet, and are naturally gluten-free for a healthier treat that your family will love!
The Best Banana Oatmeal Cookies with Chocolate Chips
Not only does this oatmeal banana cookies recipe happen to be gluten-free, it is also slightly lower in fat and carbs, and much lower in sugar than most cookies.
You can even easily adapt Skinny Banana Oatmeal Cookies with Chocolate Chips to be dairy-free or completely vegan to suit nearly any dietary need.
Rather than fussing with trying to slice the perfect portions from a banana bread loaf, these cookies are just the right size for enjoying and sharing straight from the oven. They take less than 30 minutes to make and keep well on the countertop and in the fridge for several days.
Give this easy, healthy(ish) recipe a try next time you have a sweet tooth craving and extra brown bananas ready to go!
Banana Chocolate Chip Cookies Ingredients
You only need a handful of pantry staples to make these simple, healthy, Skinny Banana Oatmeal Chocolate Chip Cookies.
Here are all of the necessary ingredients:
- Quick oats
- Almond flour
- Brown bananas – the darker the better
- Light brown sugar – or palm sugar would also work
- Egg – or vegan egg substitute
- Baking powder
- Vanilla extract
- Salt
- Chocolate chips – I used dark chocolate chips
If you are not a fan of chocolate chips, try making these with raisins for a more traditional oatmeal cookie-style treat; or, use chopped nuts to create cookies similar to classic banana bread.
How to Make Banana Oatmeal Cookies
From start to finish you only need about 30 minutes to make these super yummy Skinny Banana Oatmeal Cookies.
- First, preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
- Then, in the bowl of an electric stand mixer, combine the oats, almond flour, mashed bananas, brown sugar, egg, baking powder, vanilla, and salt on medium speed. Beat together until the cookie dough mixture looks consistent.
- Turn the mixer on low and mix in half of the chocolate chips.
- Use a 1.5 tablespoon cookie scoop to portion the cookies onto the baking sheets. Set them 2 inches apart.
- Next, gently press a few chocolate chips into the top of each cookie, using the chips to flatten the dough balls a little. Like so…
- Bake the healthy Banana Oatmeal Cookies with Chocolate Chips for 12 minutes, until set around the edges. They will be slightly soft even when done, so be sure not to over-bake.
- Allow them to cool on the cookie sheets for several minutes before moving to a cooling rack.
Get the Complete (Printable) Banana Chocolate Chip Cookies Recipe Below. Enjoy!
These banana chocolate chip cookies are extra moist (like banana bread). You can keep them in an airtight container at room temperature for up to 3 days. After that, you can store them in the refrigerator for up to 10 days.
Although, I highly doubt they will last around the house for that long.
I am sure you’ll enjoy these tasty little cookies as much as my family does!
Tips & Tricks
- Make sure your bananas are super ripe! This will add sweetness and help them to mix well with the cookie dough. If your bananas aren’t that ripe, peel them and place them in a bowl in the microwave for just about 20 seconds to soften them up.
- To freeze leftover cookies, place in an airtight container and freeze for up to 3 months. Thaw or reheat in the microwave briefly before serving!
- For certified gluten-free cookies, make sure your oats are 100% certified gluten-free!
- You can use any kind of chocolate chips that you would like here. For super sweet banana oat cookies, add white chocolate chips! Or you can go for milk chocolate or semi-sweet chocolate chips instead of dark.
Frequently Asked Questions
How Long Do These Cookies Last?
You can keep these banana oatmeal cookies in an airtight container at room temperature for up to 3 days. After that, you can store them in the refrigerator for up to 10 days.
How Can I Make These Cookies Dairy-Free?
Use dark chocolate chips, which naturally do not contain dairy, or vegan-friendly “milk” chocolate chips to make dairy-free oatmeal banana cookies.
How Do I Make Vegan Banana Chocolate Chip Cookies?
Easily make these cookies vegan by substituting the egg in the recipe with a “flax egg” by combining ground flaxseed with water. (Or use a store-bought vegan egg substitute.)
And again, you can use dark chocolate chips or your favorite plant-based chocolate chips to make it entirely vegan-friendly.
Can I Make These with Regular Oats?
Yes! They will have a slightly chewier texture, but you can make your banana oats chocolate chip cookies with regular oats if you have those on hand. I would avoid making these with steel cut oats since those would take longer to fully cook.
Looking for More Healthy(ish) Dessert Recipes?
- No-Bake Oatmeal Energy Balls
- Gluten Free Vegan Fruit Pizza
- Paleo Bars with Nuts and Chocolate Drizzle
- Soft Strawberry Cookies with Pistachios
- Magic 4-Ingredient Chocolate Chip Cookies (Low Carb!)
Banana Chocolate Chip Cookies
Ingredients
- 2 cups quick oats
- 1 ½ cups almond flour
- 2 large brown bananas mashed (about 1 cup)
- ½ cup light brown sugar or palm sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In the bowl of an electric stand mixer, combine the oats, almond flour, mashed bananas, brown sugar, egg, baking powder, vanilla, and salt. Beat until the mixture looks smooth and consistent.
- Then turn the mixer on low and mix in HALF the chocolate chips.
- Use a 1.5 tablespoon cookie scoop to portion the cookies onto the baking sheets. Set them 2 inches apart.
- Press 4-5 chocolate chips in the top of each cookie, using the chips to flatten the dough balls a little.
- Bake for 12 minutes, until set around the edges. Cool on the cookie sheets for 5 minutes before moving.
Excellent recipe! I used the swerve brown sugar and they were perfect.
Hello,
Would old fashioned oats work in this recipe
Hi Jeanne,
Sure! Happy Baking. :)
What a yummy way to use up brown bananas. I loved how healthy these are too. So moist and full of flavor. Our new-go-to banana recipe!
So yummy.I can’t wait to try this delicious recipe. Thanks for sharing.
These turned out so good! Loved how the flavors really shine!
These cookies are amazing and I love to make them when I let my bananas get brown!
Yum, yum, triple yum 😋😋😋. It is so difficult when both my husband and I have varying food allergies to find something for both of us who have sweet teeth. These were just the right thing! I substituted the chocolate chip for PB chips.
These are best if eaten the same day. They don’t hold up well for more than one day and taste best out of the oven.
Do you think these would hold up wellenough to mail to my grandkids? I’d send priority mail but that will take 2-3 days…I could freeze them before mailing, perhaps, or put in a cold pack–? Thanks! (If not, I will make them for the next time I travel to see them–whenever that may be…)
Hi Marlene,
It’s hard to say when they’ll be sitting on a truck in uncontrolled temperatures. If you want to try it, I might but them in a small styrofoam shipping cooler.
Yum these look delicious! I love when you can add chocolate chips to something and it can still be considered somewhat healthy. 😉 Thanks for sharing! You’re the best!
This was a huge hit with my kids! Everyone loved it!
These are so good! Mini bites of banana bread heaven!