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I have a sweet tooth, and it’s not easily satisfied with healthier desserts. I’m working on that. These banana oatmeal chocolate chip cookies are helping. They’re healthy chocolate chip cookies that help you fight cravings for sweets, and they stay well in the fridge!
Our flour-free Banana Oatmeal Chocolate Chip Cookies are made with only five simple ingredients. Ingredients that you most likely always have on hand, and are ready to go in a sweet craving emergency.
Ingredients
- Bananas: You’ll need a mashed bananas or two on hand that are ripe. We’ve used overripe bananas too, and they work great, also. The mashed banana will naturally sweeten the absolutely delicious oatmeal cookies. Don’t worry, the banana flavor isn’t overpowering in this recipe. You’ll enjoy a subtle banana flavor in our banana oatmeal chocolate chip cookies.
- Oats: Quick oats or old fashioned rolled oats, it didn’t seem to matter which I used. You may also use gluten free oats in this cookie recipe if needed.
- Cinnamon: Anything with cinnamon will taste amazing. The cinnamon combined with the oats, mashed banana, and dark chocolate chips is perfection in a bite.
- Vanilla Extract: Yum. Vanilla flavor mixed with oats and chocolate chips. Swoon.
- Sea salt: In my opinion, all things delicious have a solid blend of sweet and salty.
- Dark chocolate chips: We love the flavor of dark chocolate chips with these banana oatmeal cookies. If you do choose to use a different type of chocolate chip, like semi sweet chocolate chips, please recalculate your healthy eating plan points.
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How to Make Banana Oatmeal Chocolate Chip Cookies
Step 1: Preheat oven to 325 degrees.
Mash the bananas with a fork. I tried to do them with my mixer, but they didn’t get as mushy as I wanted. The fork works well.
Step 2: Add everything but the chocolate chips to the large mixing bowl and mix for 1 minute.
Step 3: Add the chocolate chips and stir by hand.
Step 4: Drop large spoonfuls of unbaked cookie dough onto a prepared baking sheet, you should get about 8 cookies per batch.
Cook for 18-22 minutes. It’s not easy to tell when they’re done because they’re so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
Remove and cool completely and store in the fridge.
Recipe Tips
- Be sure to let the banana oatmeal chocolate chip cookies cool completely before transferring them to an airtight container if storing in the refrigerator.
- You can freeze these, too, if you’re storing for a longer period of time. To thaw the cookies from the freezer, simply move the cookies to the refrigerator. We don’t recommend heating them in the microwave.
- Use ripe bananas for this recipe. You can identify ripe bananas as bananas that are yellow with brown spots on it. Overripe bananas tend to turn mostly brown. They will still work, but we’ve found the most success in using ripe bananas that just have a little bit of brown spots on the peel.
- Normally cookies turn a nice golden brown color when finished. Since these are darker in color, you won’t be able to use the golden brown coloring as a key to tell when finished. We use the poke test on this. If you poke them, and they start to fall apart put them back in the oven for a few minutes.
Healthy Eating Plans
21 Day Fix Containers
Counts as a yellow container treat swap. 2 cookies = one yellow container.
If you’re using raisins in these cookies, your swap will be 1/2 purple, 1/2 yellow, 1/2 teaspoon :)
Weight Watchers Points
Each serving counts as 2 2025 Plan Points
Banana Oatmeal Chocolate Chip Cookies
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Equipment
- Mixing Bowls
- Parchment Paper
Ingredients
- 2 banana mashed, ripe
- 1 cup oats quick cook or rolled, it didn’t seem to matter which I used. Use gluten free oats if needed.
- 2 tsp cinnamon
- 1 tsp vanilla
- ¼ tsp salt
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 325º.
- Mash the bananas with a fork. I tried to do them with my mixer, but they didn't get as mushy as I wanted. 2 banana
- Add all of the ingredients, except for the chocolate chips, to a mixing bowl and mix together for 1 minute. 1 cup oats, 2 tsp cinnamon, 1 tsp vanilla, 1/4 tsp salt
- Add chocolate chips and stir by hand. (this will keep them from breaking). 1/4 cup dark chocolate chips
- Using a spoon, place 8 cookie-sized portions onto a greased cookie sheet.
- Cook for 18-22 minutes. It's not easy to tell when they're done because they're so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
- When done, cool and store in the fridge.
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Exactly what I need to satisfy my sweet tooth while being mindful of my diet.
The serving size is two cookies, but then saw it’s 3 pts on blue for *one* cookie. Is this correct?
That is correct. For those on special eating plans always find the counts in the post–they’ll give you the info you need :)
Can I use Quaker Oatmeal instant cereal?
I’ve used quick oats and rolled oats and didn’t notice a difference between the two. I think the instant oats are similar to quick cook so should be fine.
Just wondering as I’m not a fan of dark chocolate, is there a different chip that can work here? White chocolate? Butterscotch? Or other?
Any other chip you want, as long as you’re not on the 21 Day Fix :) For that, it’s dark chocolate only.
This recipe is very easy and happy to have another recipe for ripe bananas other than banana bread.. love this
Calories per cookie?
Vicci, I don’t add all nutrition info at this time, just 21 Day Fix containers. You can find the calorie count for recipes here: https://www.verywell.com/recipe-nutrition-analyzer-4129594
:)
These cookies are amazing!! They are so easy to make and they definitely satisfy a sweet tooth craving without being bad for you!! Love them!
Omg, these are so easy and everyone loved them in my office.
I added 4tsp of peanut butter-so good!
OMG BRILLIANT!!