Making tasty treats at home doesn’t need to be complicated, and these Chocolate Chip Banana Oatmeal Cookies prove just that. They blend the natural sweetness of ripe bananas with the hearty texture of oats and a touch of chocolate. Perfect for a snack or a quick breakfast, these cookies are both delicious and nutritious.
Why Make This Recipe
These Chocolate Chip Banana Oatmeal Cookies are not only easy to make, but they also provide a healthy alternative to traditional cookies. The bananas add moisture and natural sweetness, while the oats offer fiber and energy for the day ahead. Plus, with almond butter and walnuts, you can sneak in some healthy fats. These cookies are also customizable and can fit into various diets, making them a great option for everyone.
How to Make Chocolate Chip Banana Oatmeal Cookies
Ingredients
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can sub peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Directions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, mix the mashed bananas, almond butter, maple syrup, and vanilla until well combined.
- In a separate bowl, combine the oats, salt, cinnamon, chocolate chips, and walnuts.
- Add the wet ingredients to the dry ingredients and stir until fully mixed.
- Scoop the cookie mixture onto the baking sheet using a cookie scoop. Gently press down on each cookie to flatten them slightly.
- Bake for 12-15 minutes until golden brown around the edges.
How to Serve Chocolate Chip Banana Oatmeal Cookies
These cookies are delicious on their own or can be served warm with a glass of milk or a cup of coffee. You can also pair them with yogurt or fresh fruit for a fantastic breakfast or snack.
How to Store Chocolate Chip Banana Oatmeal Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just place them in a freezer-safe bag or container, and they will last for up to 3 months. Thaw at room temperature before enjoying.
Tips to Make Chocolate Chip Banana Oatmeal Cookies
- Make sure your bananas are really ripe to add the best flavor and sweetness.
- If you like a chewier cookie, use rolled oats; for a crunchier one, try quick oats.
- Feel free to substitute the almond butter with any nut or seed butter you prefer.
- For a different flavor, add dried fruits like cranberries or raisins.
Variation
You can easily customize these cookies. Try adding different mix-ins like shredded coconut, pumpkin seeds, or even a splash of your favorite nut extract for a unique twist.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but this might change the texture slightly.
Are these cookies gluten-free?
If you use certified gluten-free oats, then yes, these cookies can be gluten-free!
How ripe should the bananas be?
You should use bananas that are very ripe, with brown spots, as they are sweeter and easier to mash.
Chocolate Chip Banana Oatmeal Cookies
Ingredients
Wet Ingredients
- 2 large large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can sub peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mix the mashed bananas, almond butter, maple syrup, and vanilla until well combined.
- In a separate bowl, combine the oats, salt, cinnamon, chocolate chips, and walnuts.
- Add the wet ingredients to the dry ingredients and stir until fully mixed.
- Scoop the cookie mixture onto the baking sheet using a cookie scoop. Gently press down on each cookie to flatten them slightly.
- Bake for 12-15 minutes until golden brown around the edges.