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.
Servings: 10 cookies
Calories: 175kcal
Equipment
- 1 cookie sheet lined with parchment paper
- 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
- Preheat 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 chips), to a large mixing bowl and mix with a spatula or wooden spoon.
- Pour the wet ingredients into the bowl with the dry ingredients and mix everything.
- 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 5-10 minutes and then transfer them to a cooling rack.
Notes
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 and Modifications:
The riper, the better. Look for lots of brown spots. This gives you the best natural sweetness and soft texture.
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.
If you aren't using a food processor, just make sure to mash the banana well in a bowl until it forms a thick liquid.
Make sure that your coconut oil is soft and not hard.
Keep in mind that these cookies do not spread or rise very much.
Add a few chocolate chips to the tops of each dough ball before baking for the perfect cookie.
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 136mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg