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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.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
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: 12 cookies
Calories: 146kcal
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.
  • 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

*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

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 114mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg