by Olena

Healthy Banana Oatmeal Cookies

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Olena Osipov
5 from 2 votes

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Healthy Banana Oatmeal Cookies are tender with a slightly crispy edge, sweetened with ripe bananas and cane or coconut sugar, loaded with oats and dark chocolate chips! Ready in 22 minutes, they are a quick and easy dessert or healthy snacks fix.

Looking for more recipes that have the combination of banana and oats? Make these banana oatmeal bars, healthy oatmeal muffins, or sugar free oatmeal cookies; they are all always a hit!

Banana and oat cookies with miniature chocolate chips.

These banana and oatmeal cookies are soft and tender in the middle with slightly golden and crispy edges. They’re a healthy version of your classic banana cookie recipe because they’re loaded with good stuff, don’t have the bad stuff, but let’s face it, they’re freakin’ delicious!

They’re enough to satisfy any cookie craving whether first thing in the morning with a hot cup of tea, a grab-n-go snack in the afternoon for the kids, or late at night with a glass of milk for movie night. They’re so easy to make the kids can make them instead 😉

Why Banana Oatmeal Chocolate Chip Cookies Are Healthy?

  • Gluten free: We use oat flour instead of all-purpose flour.
  • Vegan friendly: These cookies are made without eggs and use mashed bananas and oats for binding.
  • Dairy free. I use almond milk to keep them dairy free, but you can use whatever milk you’d like.
  • Low sugar:The bananas offer natural sweetness which means there’s no need to overload the cookies with sugar and they still taste as a cookie should!
  • Hearty: Oats and bananas together result in amazing texture and flavor and makes them filling and satisfying. 
  • Nutritious: The fact that there are antioxidants from dark chocolate and potassium from the banana is a bonus! 
Two cookies with chocolate chips stacked and the top one missing a bite.

Ingredients for Healthy Banana Oatmeal Cookies

  • Oat flour: Made from finely ground oats and can easily be made at home if you’ve got the oats but no flour. Use leftover flour to make healthy oatmeal muffins.

How to make oat flour: Add rolled oats into a blender or food processor and pulse until the oats have become finely ground. That’s it!

  • Rolled oats: Gives the cookies heartiness and texture. I use old-fashioned rolled oats but you can also use quick-cooking oats. It won’t be as coarse but still works.
  • Sugar: Use organic cane sugar if possible. Sometimes I like to swap it with coconut sugar to help limit refined sugar use.
  • Baking powder & baking soda: Leavening agents that work to give these cookies light and airy consistency to help combat the otherwise heaviness of banana and oats.
  • Salt: Brings out the flavors of the other ingredients and helps produce maximum deliciousness!
  • Dark chocolate chips: You can also use cacao nibs, or if you’re not a huge fan of bitter chocolate, by all means, swap with semi-sweet chocolate chips.
  • Banana puree: From a medium ripe banana, the riper the better! Need no banana oatmeal cookies? Check out healthy oatmeal cookie recipe.
  • Almond milk: The liquid component that brings everything together into a cohesive cookie dough. I use almond milk to keep it dairy free but use whatever milk you have.
  • Oil: Just a bit needed for fat and moisture. It’s not enough to make them soft and chewy cookies, but still nice and tender.
  • Pure vanilla extract: A warming flavor that pairs well with everything from bananas and oats to chocolate and milk!
Oats, oat flour, chocolate chips, banana, sugar and baking ingredients.

How to Make Banana Oat Cookies

  • Prep: Preheat the oven to 375 degrees F. Line two cookie sheets with either unbleached parchment paper or silicone baking mats.
  • Combine dry ingredients: Add oat flour, oats, sugar, baking powder and soda, salt, and chocolate chips to a large bowl. Mix with a spatula and set it aside.

Save some chocolate chips! Once the cookies are out of the oven, you can add a few extra chips on top for presentation.

  • Mix wet ingredients: Then, you’ll combine the banana, milk, oil, and vanilla into a separate medium bowl, then transfer the wet mixture to the bowl containing the dry ingredients.
  • Combine the cookie dough: Mix wet and dry ingredients until well combined.
  • Scoop and arrange: After batter is mixed well, it’s time to fill your pan for baking! I like to use a cookie scoop to get the cookies an even size but a large spoon works too. Once you’ve scooped up the batter, drop it into the prepared baking sheet, leaving 2” between each cookie for a bit of spreading.

These cookies spread a bit! Because there is no butter in this recipe and we’re not using much oil, these cookies do spread a bit, leave enough space between the cookies on the pan.

  • Bake: Place cookies in the oven and bake for 12 minutes or until the edges are slightly brown. Allow 10 minutes of cooling before taking a bite!

Optional Add-In’s and Variations

  • Cinnamon: Adding a warming spice, especially during the cooler months and around the holidays, is a nice added touch. Add a little nutmeg to it too.
  • Nut butter: A bit of nut butter like almond butter, sunflower seed butter, or peanut butter to add protein and good fat to these cookies and a nice chewy texture is a must-try!
  • Nuts: Chopped walnuts, pecans, or cashews would add a ton of crunchy texture!
  • Dried fruit: Raisins or cranberries in place of chocolate chips is a neat twist. Healthy oatmeal cranberry cookies have cranberries with white chocolate chips.
  • Mini chocolate chips. Using mini chocolate chips just means you get more! I love mini chips in chocolate chip muffins exactly for that reason.
  • Protein powder. Turn these into breakfast cookies (although they pretty much already are) and add your favorite protein powder into the batter. Stick with plain or vanilla. Make protein cookies or protein muffins, next!

Tips for Best Results

  • Extra binding: A flax egg or chia egg can help with binding but also add some extra protein and fiber. It doesn’t need it for these cookies to turn out, but it doesn’t hurt either!
  • Check labels: Oats are generally gluten free however with cross-contamination it’s still important to check labels on everything. 
  • Want to make them sugar free? Omit the sugar completely and just be sure to use very ripe bananas!
  • Chewy cookies: If you’re invested in the idea of having soft chewy cookies, use butter after all!
  • Avoid steel cut oats. If you want to use them, you can try quick cooking steel cut oats.

FAQs

Why are banana and oats good together?

Mashed bananas and oats are an amazing combination of flavor and texture but also the sweetness of the bananas is balanced by the blood sugar leveling effects of the oats.

Can I omit oil for banana cookies with oats?

You can! There is just a tiny amount used in this recipe to maintain texture that’s not overly crispy, but if you’re fine with that, go ahead and omit the oil.

How can I make sugar free banana oat cookies?

If you’re looking to make them completely sugar free, as long as your bananas are sweet you’ll be fine! You could also think about using a sweeter chocolate chip (although, not technically sugar free anymore) for flavor. If you’re into sugar free cookies, these sugar free oatmeal cookies are right up your alley.

Can I use maple syrup vs. sugar?

The crystallized granulated sugar, whether cane or coconut, actually helps to solidify the cookies and maintain their structure. Maple syrup or honey will not hold up the same way dry sweeteners would. This is especially true because there is no egg for binding. Make healthy banana oatmeal muffins with maple syrup and whole grains instead!

Six banana oat cookies ready to eat.

How to Serve Banana and Oatmeal Cookies?

How to Store Banana Cookies?

To store: These cookies are great for keeping on the counter at room temperature for a couple of days. No need to keep them covered. After two days, cover them loosely for another two days so they don’t start to dry out.

Do not stack the cookies! These cookies tend to get soggy, so it’s best not to stack them on top of each other while in a container. Lay them out flat and separate any layers with parchment paper.

To freeze: Transfer cooled cookies to an airtight container or freezer-friendly bag and keep the cookies frozen for up to 3 months. Thaw at room temperature and enjoy!

More Healthy Cookies to Try

Healthy cookies with oats and chocolate chips on flat surface.
Healthy Banana Oatmeal Cookies

Healthy Banana Oatmeal Cookies

Healthy Banana Oatmeal Cookies are tender with a slightly crispy edge, sweetened with ripe bananas and cane or coconut sugar, loaded with oats and dark chocolate chips! Ready in 22 minutes, they are a quick and easy dessert fix.
5 from 2 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18 cookies
Calories: 97kcal
Author: Olena Osipov

Ingredients

Instructions

  • Preheat oven to 375 degrees F and line 2 cookie sheets with unbleached parchment paper or silicone baking mats.
  • In a large bowl, add oat flour, oats, sugar, baking powder, baking soda, salt and chocolate chips. Stir with spatula and set aside.
  • In another medium bowl, mash banana and add milk, oil and vanilla extract. Whisk, transfer to a bowl with dry ingredients and stir until well mixed.
  • Using medium size ice cream scoop or large spoon, scoop batter on previously prepared baking sheets leaving 2 inches in between.
  • Bake for 12 minutes or until the edges of cookies are lightly brown. Let cool for 10 minutes and enjoy!

Store: Store in a cool dry place uncovered for 2 days. After store in a ventilated container for up to 2 more days. It's best not to stack these cookies on top of each other as they get soggy.

    Freeze: Bake, cool cookies completely, place in a resealable plastic bag or container and freeze for up to 3 months. Thaw on a counter for a few hours.

      Notes

      • Oats: You can use quick cooking oats, cookies will have less texture. No steel cut oats please. However, I believe quick cooking steel cut oats can be used.
      • Cookie texture: These cookies spread a bit, have crunchy edges and softer middle. Because they do not contain hardly butter or oil, they are not as chewy as regular ones but they are also much healthier.
      • No liquid sweetener: You have to use dry sweetener otherwise recipe will not work. No maple syrup or honey.
      • Want to make them sugar free? Omit the sugar completely and just be sure to use very ripe bananas!
      • Chewy cookies: If you’re invested in the idea of having soft chewy cookies, use butter after all!
      See recipe post for more tips and FAQs. 

      Nutrition

      Serving: 1cookie | Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 123mg | Fiber: 1g | Sugar: 5g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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      8 comments on “Healthy Banana Oatmeal Cookies

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      1. Hi Olena!
        I just made your healthy banana oatmeal cookies. However, they did not spread at all!
        I scooped them with a cookie scoop and that’s the shape they stayed in. I followed your recipe exactly. Any idea what went wrong?

        1. Did you use rolled oats vs. quick oats? Scoop and level the flour? Too much packed flour/oats could lead to them not spreading. You might try flattening them just a bit next time before baking.

      2. Hi Olena,

        Does this recipe use eggs? I don’t see it in the ingredient list; but then you mention regular eggs can be replaced with flax or chia?

        1. Hi Susana! Thanks for catching that typo! It is fixed, and no there is no eggs, but if you would like to add a flax egg or chia egg for extra binding and nutrition, you can!

        2. 5 stars
          Delicious cookies! Our first dessert recipe on here, and after following numerous dinner recipes that were so easy and yummy, we knew these cookies would be as well!

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