Banana Oaties Chocolate Chip Cookies
This cookie recipe is so easy to prepare and these oaties taste chewy delicious. They are vegan and gluten free too. Bake a batch of banana oaties chocolate chip cookies soon!
These cookies are one of my family’s favorites of all time.
The recipe came to be when both my husband and I both bought way too many bananas the same day. They were on sale at both the markets we were shopping at that day so we both bought extra.
The bananas were getting really ripe and I wanted to try something other than another banana bread and we all needed a break from a banana smoothie.
On top of all that, there were so many boxes of oatmeal in my pantry that were going to expire soon.
I needed to come up with something fast and these cookies were it!
They came out so good the first time that now they’re a family favorite so one of us bake them regularly.
FYI, they are gluten free and vegan too. The reason for the recipe being vegan and gluten free, no eggs in the house that day and not enough flour for a recipe. So, I decided to just use oats for the entire recipe.
Just a suggestion… They make a great grab and go breakfast or snack and freeze well. I wrap each one individually in plastic wrap and place in a freezer bag. Then, when we want a cookie or two, we can just grab and go. They defrost in just a few minutes. However, they happen to taste so yummy frozen. Kind of like a candy bar. You’ll have to take my word. We all think so. Hope you all enjoy these as much as we do.
Banana Oaties Chocolate Chip Cookies
Yield: 24 nice size cookies
What’s In These Delicious And Healthy Cookies?
Here are the simple ingredients:
- medium to large ripe bananas
- oats, not instant
- dates, cut up to small pieces
- vegetable oil
- coconut or brown sugar
- vanilla extract
- ground cinnamon
- baking soda, make sure the baking soda is fresh, this is important in baking
- fine sea or kosher salt
- vegan mini chocolate chips
- full printable recipe below in the recipe card
How Do I Make These Yummy Looking Cookies?
The directions are so simple, here they are:
- Preheat oven to 360 degrees, that’s right, not 350. It makes a difference. Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl, mash the bananas until most clumps are out and looks pretty smooth. Add the oatmeal and let sit for a minute or two.
- Now add the rest of the ingredients. Check for sweetness first. Add in sugar. If you you the batter should be sweeter, start by adding a teaspoon at a time.
- Fold in the chips and place in fridge for about 20 minutes.
- Take out of fridge and with a small to medium cookie scoop, make 24 mounds. Press down a little with wet fingers to flatten.
- Bake for about 20- 25 minutes or until cookies are brown on the bottom and around the edges and look somewhat crispy around the edges. Take out and cool on a wire rack. Enjoy this healthy, yummy treat anytime of day.
Love these banana chocolate chip oaties 
Before leaving, check out a few more delicious cookie recipes….
Sprinkle Pudding Cookies
Heart Cut Out Cookies
Brown Butter Chocolate Chip Cookies
Don’t forget to print the recipe below
Banana Oaties Chocolate Chip Cookies
Ingredients
- 3 medium to large ripe bananas
- 2 cups old fashioned oats, not instant for this recipe
- 3/4 cups dates, cut into small pieces
- 1/3 cup vegetable oil plus 1 teaspoon (I used grapeseed but any mild oil is fine. I wouldn’t use olive oil in this recipe.)
- 1-2 tbsp coconut or brown sugar, leave out or add more to taste
- 1 tsp cinnamon
- 1/4 tsp baking soda, make sure it's fresh, this is very important
- 1/4 tsp fine sea or kosher salt
- 1/3 to 1/2 cup mini chocolate chips or more if you like them really chippy
Instructions
-
1.Preheat oven to 360 degrees, that’s right, not 350. It makes a difference. Line 2 cookie sheets with parchment paper and set aside.
2.In a large bowl, mash the bananas until most clumps are out and looks pretty smooth. Add the oats and let sit for a minute or two.
3.Now add the rest of the ingredients except the chips. Check for sweetness first then add sugar to taste.
4.Fold in the chips and place in fridge for about 20 minutes.
5.Take out of fridge and with a small cookie scoop,make 24 mounds. Press down a little with wet fingers to flatten.
6.Bake for about 20- 25 minutes or until cookies are brown on the bottom and around the edges and look somewhat crispy around the edges. Take out and cool on a wire rack. Enjoy this healthy, yummy treat anytime of day. Enjoy!
I took these photos outside on a very sunny fall day. 
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Please stop back again soon. There’s so many more recipes to see both sweet and savory. New ones too.
Bye For Now!
