Chewy Oatmeal Banana & Chocolate Chip Cookies
Tasty Oatmeal Cookies with Banana & Chocolate Chips – Soft on the Inside, Golden and crispy on the sides!
These oatmeal banana and chocolate chip cookies are made with rolled oats, bananas, almond butter, maple syrup, chocolate chips and walnuts. This is my go to recipe for hearty, soft, chewy and healthy cookies. Save up for a great and yummy breakfast treat!
Why you’ll love these oatmeal cookies?
Easy to prepare: These flourless cookies are made with simple, pantry friendly ingredients and they’re made in less than
Easily customized: You can easily modify the ingredients in this recipe to suit your preference and your own health and nutritional goals. For a healthier version of this recipe, use sugar free chocolate chips (or omit chocolate altogether) and skip using maple syrup, the banana already gives a natural sweet taste.
Healthy: This oatmeal cookies recipe contains, protein, fiber, whole grains, it’s flourless and low in sugar.
Great take-away treat: Kids love cookies and these oatmeal banana cookies make up the perfect alternative for a sweet and sugar loaded snack. They’re mess-free and you can easily pack for the kids treat at school or for yours at work. You can also take some the next time you’re going on a long car ride.
What ingredients do I need for this recipe?
2 Large ripe bananas (mashed)
½ cup almond butter
3 tablespoons Maple syrup
1 teaspoon vanilla extract
2 cups oats
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup mini chocolate chips (or cut up small chunks of 70% chocolate bar)
1/3 cup chopped walnuts
How to make these tasty and chewy oatmeal cookies:
Preheat your oven to 350 degrees F or 177 degrees C. Then put parchment paper over your baking sheet set aside.
Take a small mixing bowl, add the mashed bananas, maple syrup, almond butter, vanilla and mix well to combine.
In a different bowl, mix together the rolled oats, chocolate chips, chopped walnuts, salt and cinnamon.
Add the ingredients you mixed in the first bowl, to the oats mixture and mix well to combine.
Scoop out the cookie dough using a cookie scoop or a large spoon then place about 3 to 4 inches apart on the baking sheet.
Gently press each cookie ball using your hand, or the back of spatula to flatten a bit.
Bake for about 15 minutes or until the sides turn slightly brown.
Enjoy these sweet healthy treat warm or at room temperature.
Helpful Tips and Variations:
What is the best type of oats for this recipe? Rolled oats, also known as old fashioned oats is the best kind for oatmeal cookies. It gives a great texture and flavor; it’s chewy, nutty, and a bit thicker than instant oats. For a gluten free recipe, use gluten free oatmeal.
Which banana works best for baking? It’s best to use ripe bananas; when baking I like to use soft bananas that I can easily mash and mix with the dough. They’re also sweeter and more flavorful, which works well with baking.
What can I use instead of almond butter? You can use peanut butter, walnut butter, or any other preferred nut butter. For a similar consistency however, you can use cashew butter.
What can I use instead of maple syrup? Use honey, corn syrup, or brown sugar syrup.
Which other ingredients can I add to this recipe? There are no strict rules to follow here, modify the ingredients freely to suit your preference. You can add different types of chopped nuts and raisins. You can even add some shredded carrots or apples; they both taste great with cinnamon. Sometimes, I like to add cranberries as well.
How can I store these oat cookies? Allow your oatmeal cookies to cool before storing, keep on the counter in an airtight container for 2 days or keep in the fridge for up to one week. To store for a longer period, transfer to a freezer-safe bag and freeze for up to 2 months. It’s better to put parchment paper to separate the cookie layers.
Can I freeze the cookie dough? Sure! You can store the cookie dough as a whole or after forming cookie shapes, just place in a freezer friendly bag, then put in the freezer.
How can I serve these Chewy Oatmeal Banana & Chocolate Cookies?
Similar to my kids, I love having cookies for breakfast. These oatmeal banana and chocolate chips cookies make the perfect light, tasty and energizing treat, which you can have at any time of the day. Pour yourself a glass of milk, a smoothie or prepare your favorite cup of coffee and let yourself experience scrumptious and stunning flavors with every bite.
Chewy Oatmeal Banana & Chocolate Chip Cookies
Ingredients
- 2 Large ripe bananas mashed
- ½ cup almond butter
- 3 tablespoons Maple syrup
- 1 teaspoon vanilla extract
- 2 cups oats
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup mini chocolate chips or cut up small chunks of 70% chocolate bar
- 1/3 cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees F or 177 degrees C, then put parchment paper over your baking sheet set aside.
- Take a small mixing bowl, add the mashed bananas, maple syrup, almond butter, vanilla and mix well to combine.
- In a different bowl, mix together the rolled oats, chocolate chips, chopped walnuts, salt and cinnamon.
- Add the ingredients you mixed in the first bowl, to the oats mixture and mix well to combine.
- Scoop out the cookie dough using a cookie scoop or a large spoon then place about 3 to 4 inches apart on the baking sheet. Gently press each cookie ball using your hand, or the back of spatula to flatten a bit.
- Bake for about 15 minutes or until the sides turn slightly brown.
- Enjoy these sweet healthy treat warm or at room temperature.
