Here’s my recipe for baking chewy banana oatmeal chocolate chip cookies! This recipe only requires oats, ripe bananas and just a tiny bit of chocolate. Simple and fast, it’s a real treat.
These cookies are low in sodium because there is no salt or lifting agent.
Chocolate chips aren’t the healthiest ingredient, but if you’re like me, sometimes you crave for it.
So, the trick is to consume it in small doses. For this recipe, I greatly limited the amount of chocolate, but I left just enough to be able to enjoy a little with each bite!
Even if there is a little chocolate, the sugar quantity per serving remains low since there is not much and there is no addition of sugar.
How to make these cookies
These chewy banana oatmeal chocolate chip cookies are very simple to make! You can cook them in a few simple steps.
- Puree your bananas with a fork.
- Combine all the ingredients together.
- Flatten 2 tbsp of dough on a baking sheet covered with parchment paper and bake them in the oven at 350°F for 10 to 12 minutes.
Only 2 ingredients
If you want to simplify this recipe, it is possible to make these cookies with only mashed bananas and rolled oats.
To do this, you just need to mix these 2 ingredients, shape cookies and bake them in the oven. You’ll get a nice batch of chewy banana oatmeal cookies!
Divide to conquer
Want to feel like there’s more chocolate without adding more? It’s possible!
Just replace the chocolate chips with the same amount of miniature chocolate chips! The chocolate will thus be better distributed in the biscuits.
Nuts, seeds and dried fruits
In this recipe it is possible to replace chocolate chips with nuts, seeds and dried fruits.
I personally tried with pecans and dried cranberries and it was excellent!
Type of oats
For this recipe, I used rolled oats. I cooked different versions and the ones made with this type of oats were clearly the ones with the best texture.
On the other hand, this recipe can also be made with quick oats. The only difference is that if you use this type of oats, your cookies will be more firm.
If you want to customize this recipe, you can add spices such as cinnamon, nutmeg or ginger.
If you want more fibers, you can easily add 1 tablespoon of chia or flax seeds in this recipe.
Note that these cookies will turn brown due to the mashed bananas, which is quite normal.
These fluffy banana and chocolate oatmeal cookies can keep for about 3 to 4 days at room temperature in an airtight container.
These cookies can easily be stored for 1 week in the refrigerator in an airtight container.
These cookies can be frozen for up to 3 months! It’s ideal for making a few batches in advance.
My favorite way to store them in an airtight container or freezer bag is by separating the cookie rows with waxed paper or parchment paper.
If you like this recipe, you will also like these.
Chewy Banana Oatmeal Chocolate Chip Cookies
- 1½ cup rolled oats
- 1 cup ripe bananas mashed
- 3 tbsp chocolate chips 50% cacao
- 1 tsp vanilla extract
- Preheat oven to 350°F (175°C) and line 1 large baking sheet with parchment paper or silicone baking mat.
- Combine all the ingredients in a bowl.
- Make balls with 2 tablespoons of dough and press them on the baking sheet, giving them a disc shape between 3/8 and 1/2 inch of thickness. Note that these cookies won't flatten or expand during cooking.
- Bake in the oven for 10 to 12 minutes or until they start to turn brown.
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.