Healthy Banana Oatmeal Chocolate Chip Cookies (vegan)

These Healthy 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?

Spotlight on These Healthy Banana Oatmeal Chocolate Chip Cookies

Wholesome: Hands down, these are the best healthy oatmeal cookies that don’t taste healthy! 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.

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.

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.

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.

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?  

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.

Pure maple syrup: I love the maple flavor this natural sweetener brings to the cookies.

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.

Frequently Asked Questions

Can I make these cookies smaller? Yes! Use a 1-1/2 inch cookie scoop instead of 2-inches. This should make 12 medium-sized cookies.

Does it matter what type of chocolate I use? No! Use a chopped chocolate bar or your favorite chocolate chips. I prefer to use Lilly’s dairy-free chocolate chips.

Can I double the recipe? Yes! Simply double all ingredients to make 20 cookies! Easy peasy!

What if I do not like bananas? Unfortunately, these cookies cannot be made without bananas. Instead, try my Peanut Butter Sugar Cookies or Chewy Vegan Almond Butter Cookies.

The Instructions

Step one: Start by preheating your oven to 375 degrees Fahrenheit and line a cookie sheet with either parchment paper or a silicone mat. 

Step two: In the bowl of a food processor, add the ripe 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. Pulse until smooth. Set aside.

*Make sure the coconut oil is in liquid form, otherwise, you will need to lightly heat it in the microwave first.

Step three: Add all of the dry ingredients, including oat flour, oats, coconut sugar, baking powder, baking soda, and salt (except the chocolate chips), to a large mixing bowl and mix with a spatula or wooden spoon.

Step four: Pour the wet ingredients into the large bowl with the dry ingredients. Mix everything until it is well incorporated.  

Step five: Add the chocolate chips and fold them in.

Step six: Using a cookie scoop, place 2-inch scoops of dough on the cookie sheet about 2 inches apart. *10 even-sized balls of dough.

Step seven: Bake them in the oven for about 12 minutes.

Step eight: Allow them to cool on the cookie sheet for 5 minutes and then transfer them to a wire rack until they are fully cooled.  

Storage

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.

Make sure that your coconut oil is soft and not hard.

More Vegan Cookies to Try

Healthy Peanut Butter Cookie Poppers

Perfect Soft Baked Vegan Chocolate Chip Cookies

Easy Vegan Almond Butter Cookies

Enjoy!

XOXO

Michelle