Banana oatmeal cookies are soft, chewy, chocolatey and yummy. The cookies are gluten-free.
Oatmeal cookies are one of the best choices for anyone looking for a healthy dessert. They’re a great way to add fiber to your diet. Not to mention, they’re so deliciously chewy.
Thanks to the banana in these cookies, they’re naturally sweet without spiking your blood sugar. Not to mention, they’re so easy to make.
So, whether you need a potluck offering or a quick snack on the weekend, I’ve got your back.
Table of Contents
Ingredients and Substitutes
Rolled oats (2 cup) – Rolled oats are small enough to mold into cookies, and they absorb moisture well.
Sea salt – Cut through the sweetness with a little dash of salt.
Chia seeds (4 tbsp) – Great for adding some extra fiber. Not totally necessary, but great for taste and texture!
Cinnamon (1/8 tsp) – Absolutely essential for this recipe. You can’t have great oatmeal cookies without cinnamon!
Nutmeg (1/8 tsp) – The same goes for nutmeg! Fresh grated is great, but powdered is fine too.
Dark chocolate chips (1/8 tsp) – If you prefer sweeter cookies, use milk chocolate chips instead.
Bananas (2) – This is how we add sugar to the mix and make it soft enough to shape into cookies. Bananas are essential! The riper, the better.
Peanut butter (2 tbsp) – Peanut butter is a great binding agent to keep the cookies together. It also adds protein! Any nut butter can work here.
Honey (1/4 cup) – A little dose of honey is perfect for rounding out the banana’s sweetness.
Greek yogurt (1/4 cup) – Greek yogurt adds some creaminess to make the cookies extra smooth.
How to Make Banana Oatmeal Cookies
Step 1. Grab a large bowl and all your dry ingredients. Combine the oats, salt, chia seeds, cinnamon, nutmeg, and dark chocolate chips.
Step 2. In a seperate bowl, mash up the bananas with a fork until they form a paste.
Step 3. Add the other wet ingredients to the banana. This includes the peanut butter, honey, and Greek yogurt.
Step 4. Stir to combine, making sure to form a smooth paste. This will act like your binding ingredients to form a scoopable cookie dough.
Step 5. Add your dry ingredients to the wet ingredients and stir to combine.
Step 6. Use a medium scoop (around 3 TBSP large) and scoop your mixture onto a lined baking sheet.
Flatten them gently with a spoon to form cookie shapes. Bake at 350F/180C for 20 – 25 minutes or until golden brown.
Allow the banana cookies to cool for a few minutes before serving. These banana oatmeal cookies are out of this world warm because the chocolate chips are deliciously melted.
However, they’re also scrumptious at room temperature and keep well for days.
How to Store Oatmeal Cookies?
Let the cookies cool completely before storing them. Store your cookies in an airtight container, making sure to separate your stacked layers with a sheet of baking paper.
Store at room temperature.
How Long Will These Last?
Oatmeal cookies are resilient! They’ll stay delicious and ready to eat for up to four days. You can also freeze them for a few months.
When you’re ready to eat, let them defrost and enjoy within a couple of days.
Watch How to Make
More Sweet Treats
Whole30 Cookies with Bananas and Chocolate
Banana Oatmeal Cookies
Ingredients
Dry Ingredients
- 2 cup rolled oats
- sea salt
- 4 tbsp chia seeds
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup dark chocolate chips
Wet Ingredients
- 2 medium bananas mashed
- 2 tbsp peanut butter
- ¼ cup honey
- 1/4 cup Greek yogurt
Instructions
- Preheat the oven to 350F/180C, and line your baking sheet with parchment paper.
- Combine dry ingredients in one bowl and wet ingredients in another.
- Then, add dry ingredients to the wet ones and combine well.
- Take a medium scoop (about 3 tbsp large) and scoop the dough onto the baking sheet. Flatten them with a spoon.
- Bake in the oven for 20-25 minutes until slightly golden brown.