I wanted another recipe I could make with my overripe bananas that end up in my fruit bowl. This recipe uses one banana, but you can easily multiply it by as many ripe bananas as you have. It's a one-bowl recipe that's super easy and is a simpler version (fewer ingredients) of my breakfast cookies. I use coconut sugar to sweeten these cookies as the secret ingredient to make these healthy cookies taste incredible.
Bananas are one of those ingredients you will always find in my house. They are a good source of energy and fibre. I love adding them to baking, like my homemade banana bread, or to pack in the lunch box as a chocolate banana energy ball. I'll also bring them on a hike, like these protein banana oat bars or add them into a thick smoothie. Now, this recipe I'm sharing is one of the fastest recipes to use up ripe bananas - in cookies!
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Ingredients for banana chocolate chip cookies
Substitutions and a few notes about the ingredients I chose to use:
- Banana: I find a ripe banana is always softer to mash, and the more brown it is, the sweeter it is! So if you have a very brown banana, you can remove 2-3 tablespoons of the sugar to make it less sweet.
- Flour: I haven't tested these cookies with white flour or a gluten-free blend instead of whole wheat, but I'm sure they would work out fine!
- Sugar: I use coconut sugar because I love the caramel-like flavour that pairs so well with the banana, but brown sugar could be used instead!
- Chocolate chips: I like to use the mini chocolate chips because it distrubutes the chocolate so well, guaranteeing a chocolately bite every time.
Step-by-step photos from my kitchen
- In a mixing bowl, mash the banana, then add the oil, coconut sugar, and vanilla. Stir until well-mixed.
3. Mix together the rolled oats, flour, sea salt, and baking soda. **If you only want to get one bowl dirty: I have often just dumped these ingredients on top of the wet mixture and stir only them together - just so the salt and baking soda are distributed evenly, so no one gets a salty bite!
4. Mix the wet sugar mixture with the oat mixture and the chocolate chips. Stir until there are no spots of flour.
5. I like to use a cookie scoop to put dough balls onto a cookie sheet so each cookie is approximately the same size. Bake for 10 minutes at 350 Farhrenheit (190C).
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Other wholesome chocolate chip snacks to make
I've dedicated this food blog to purely healthy snack recipes. These are treats and go-to foods I make again and again for my family. Here's our favourites with chocolate chips!
- whole-wheat chocolate chip muffins
- olive oil chocolate chip almond cookies
- cookie dough bars
- whole wheat chocolate chip cookies
- chocolate chip protein muffins
🍪Did you make these banana oat cookies? Would you take 30 seconds to give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain healthy snack blog.
Banana Oatmeal Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 banana
- 3 tablespoons olive oil
- ½ cup coconut sugar brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup whole wheat flour
- ¾ cup rolled oats also called old-fashioned
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit (190C). Prepare the cookie sheet by covering it with a silicone mat or parchment paper.
- Wet Ingredients: In a large bowl, mash the banana, then add the olive oil, coconut sugar, and vanilla. Stir together.
- Dry Ingredients: Place the whole-wheat flour, rolled oats, baking soda, and salt on top of the banana mixture. Carefully stir together only the dry ingredients on top so the baking soda and salt are evenly distributed. Then add the chocolate chips and mix everything. Using a tablespoon or an ice cream scoop, drop rough cookie dough balls onto the cookie sheet. Press cookies down slightly.
- Bake: Bake cookies for 8-10 minutes until puffy and golden brown. They may look slightly soft still, but after removing them from the oven and letting the cookies cool on the pan for 5 minutes, they will be perfect. Put them on a wire rack with create the perfect texture.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Lauren says
Love these! They're the perfect use for that last brown banana in the fruit bowl and come together SO fast. I have tried the original recipe and tried it with butter instead of olive oil and quick oats instead of rolled, both ways were great! My husband preferred the quick oats because he felt that it made the texture more like banana bread.
Danika Vanderpyl says
Thanks for sharing what you thought Lauren!