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.

Prep Time8

Cook Time12

Total Time20

Course: cookies, Dessert, healthy cookies

Keyword: banana cookies, dairy free cookie recipe, healthy cookie ideas, healthy cookie recipe, healthy cookies, plant-based cookie recipe, vegan chocolate chip cookies

Servings: cookies

Calories: 175kcal

Author: Michelle Kadera @ The Happy and Wholesome Mommy

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 and line a cookie sheet with parchment paper.
In a food processor, add the ripe banana and process until smooth. Add in the remaining wet ingredients including maple syrup, vanilla, plant-based milk, and coconut oil. Process until everything is smooth. Set it aside.
Add all of the dry ingredients including oat flour, oats, coconut sugar, baking powder, baking soda, and salt (except the chocolate chip)s, to a large mixing 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 2-inch scoops of dough on the cookie sheet about 2 inches apart. *10 even-sized balls of dough.
Bake for about 12 minutes.
Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack.

Notes

*Once the cookies are completely cooled, place them in an air-tight container and store them on the counter for up to 5 days, in the fridge for up to 1 week, or in the freezer for up to 1 month.

*These cookies work well in the freezer for meal prep desserts. Double the recipe and store half of the cookies in the freezer.

*Almond flour will not work as a flour substitute. However, if you do not have oat flour on hand, use a blender to turn oats into oat flour!

Nutrition