Healthy Banana Oatmeal Chocolate Chip Cookies (vegan)
These Banana Oatmeal Chocolate Chip Cookies are soft, moist, and decadent all while being good for you! They are dairy-free, refined sugar-free, and easy to make. With wholesome ingredients, these healthy cookies will be ready in just 20 minutes.
Give me a nice warm chocolate chip cookie right out of the oven and you will make me as happy as a clam. If you ask me what my favorite dessert is, I’ll always reply with a freshly baked chocolate chip cookie. Is anyone else with me?
Years ago, when I started my health journey, I was on a mission to satisfy my sweet tooth and fuel my body with only nutritious ingredients. And, to be honest, that is why I created my brand. To share all of the delicious yet lighter versions of my desserts so others could learn to cook more healthily, too.
Why You Will Love These Vegan Cookies
Wholesome: Hands down, these are the best healthy oatmeal cookies that don’t taste healthy! I have served these at many parties and gatherings and the guests have no clue how healthy they are. There’s nothing but healthy ingredients in these chocolate chip banana oatmeal cookies.
Delicious: These healthy chocolate chip cookies have no white flour, refined sugar, eggs, or vegetable oils but still taste divine! The texture is spot on and the flavor is not lacking by any means. With each bite, you’ll get loads of chocolate chips, too!
Staple: I have a feeling that these cookies might just become your new favorite cookie to have on hand when a sugar craving hits. I have been making these cookies for about 15 years and I still enjoy them the same. The recipe is on repeat over here.
Family favorite: Another reason I love this recipe is that my entire family devours them. It’s hard to keep them on my counter without them disappearing. I am okay with my kids having a second helping of healthy desserts.
Meal prep: On meal prep days, I like to make a double batch and freeze half of them. That way I have dessert covered for over two weeks on those days I am craving a night sweet. And, I never feel guilty about eating them!
Simple: This is an easy recipe that takes less than 30 minutes! How’s that for a quick treat to keep on hand all week long? You’ll have these cookies ready for an afternoon snack, a late-night treat, or enjoy a healthy breakfast cookie.
Other Optional Mix-Ins
Feel free to customize this cookie by choosing one of these ingredients to mix into your batter. Mix in 1/4 cup at the end with the chocolate chips.
Shredded coconut
Cacao nibs
Pecans
Walnuts
Hemp seeds
The Ingredient List
Oat flour-Did you know that it is easy to make oat flour? All you need is a blender and some old-fashioned oats. Simply blend the oats until they turn into flour! It’s as easy as that.
Oats-You will want to use old-fashioned oats for this recipe. You can find oats in a gluten-free oats if you are looking to cut the gluten.
Baking powder, baking soda, and salt-These are typical ingredients you would find in a cookie. Easy peasy.
Coconut sugar-I love baking with this unrefined sugar. It tastes like a cross between brown sugar and coconut. I will note that coconut sugar has less sweetness than white or brown sugar so you do need a little more to get the same sweetness. I actually prefer less sugary cookies which is another reason why I love using coconut sugar.
Pure maple syrup-This ingredient is optional, especially if you are trying to cut the sugar out from these cookies. However, I do love the maple flavor this natural sweetener brings to the cookies and recommend using it.
Plant-based milk-I like to use a blend of almond and coconut milk. Use whatever you have on hand. If you are vegetarian, regular milk will do.
Coconut oil-Use extra virgin and cold pressed varieties. You will need to lightly melt the coconut oil and then allow it to slightly cool for this recipe.
Ripe banana-I am referring to a banana that has brown spots all over the skin. The more ripe the better.
Vanilla extract-Make sure to use all-natural extract. Imitation vanilla products have artificial flavors which I am sure you know by now aren’t healthy.
Chocolate chips-Feel free to use your favorite brand of vegan chocolate chips. I like to use Lakanto chocolate chips which are sweetened with monk fruit and are dairy-free.
The Instructions
Step One: Start by preheating your oven to 375 degrees Fahrenheit.
Step Two: Line a cookie sheet with either parchment paper or even better with a silicone mat.
Step Three: In the bowl of a food processor add the mashed banana. Process the banana until it is smooth. Then, add the remaining wet ingredients which include vanilla, plant-based milk, maple syrup, and coconut oil. Make sure the coconut oil is in liquid form, otherwise, you will need to lightly heat it in the microwave first.
Step Four: Add all of the dry ingredients, except the chocolate chips, to a large mixing bowl and mix with a spatula or wooden spoon.
Step Five: Pour the wet ingredients into the large bowl with the dry ingredients. Mix everything until it is well incorporated.
Step Six: Now it is time to add the chocolate chips. Though the recipe calls for 1/3 cup, feel free to put more or less depending on how chocolatey you like your cookies. For me personally, I do not like a lot of chocolate so I prefer to add in a little less.
Step Seven: Using a cookie scoop, place the balls of cookie dough on the baking sheet. They should be about 1-1.5 inches apart. These cookies do not expand much, FYI.
Step Eight: Bake them in the oven for about 12 minutes.
Step Nine: Allow them to cool on the cookie sheet for 5 minutes and then transfer them to a wire rack until they are fully cooled.
How to Store These Cookies
You have got a few options for storing leftover cookies. Place the cookies in an airtight container or a ziplock bag.
They will last about 5 days out on the counter, 1 week in the fridge, or 1 month in the freezer. I personally love to keep mine in the fridge.
Tips + Modifications
One little tip for you when it comes to bananas. When you have overly ripe bananas, peel them and freeze them. Frozen ripe bananas work great for this recipe. And, that way you always have a ripe banana on hand.
More Vegan Cookies to Try
I know you will also enjoy these!
Healthy Peanut Butter Cookie Poppers
Perfect Soft Baked Vegan Chocolate Chip Cookies
Easy Vegan Almond Butter Cookies
Healthy Banana Oatmeal Chocolate Chip Cookies (vegan)
Equipment
- 1 cookie sheet, lined
- 1 food processor
- 1 large bowl
Ingredients
For the dry ingredients
- 1½ cups oat flour
- ¾ cup old-fashioned oats
- ½ cup coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup dairy-free, refined sugar-free chocolate chips
For the wet ingredients
- 1 teaspoon coconut oil, slightly melted
- 1 tablespoon pure maple syrup
- ⅓ cup plant-based milk
- 1 medium-sized ripe banana
- 1 teaspoon pure vanilla extract
Instructions
- Start by preheating the oven to 375 degrees Fahrenheit.
- Line a cookie sheet with a silicone mat or parchment paper.
- In a food processor, add the ripe banana and process until smooth. Add in the remaining ingredients and process until everything is incorporated. Set it aside.
- Add all of the dry ingredients (except the chocolate chips) to a large bowl and mix with a spatula or wooden spoon.
- Pour the wet ingredients into the bowl of the dry ingredients and mix everything together.
- Last, add the chocolate chips to the bowl, and gently fold them in.
- Using a cookie scoop, place 1½-inch round balls of dough on the cookie sheet about 2 inches apart.
- Bake for about 12 minutes.
- Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack.
Notes
Nutrition
Enjoy!
XOXO
Michelle