Chocolate Banana Oatmeal Cookies
These chocolate banana oatmeal cookies are full of flavor, but non of the bad stuff. Made with bananas, oats, peanut butter (any nut or seed butter), and chocolate chips, every bite is delish, AND deliciously guilt-free!
As you might have noticed, I’ve been trying to make healthier versions of my favorite sweets. I’ve had a sweet tooth for my entire life, but these days I’m trying to look for better ways to satisfy it, like making my chocolate chip avocado muffins.
As a long-time oatmeal cookie lover, I decided it was time to do the same with oatmeal cookies, which is how I came to make these chocolate banana oatmeal cookies. I’ve done away with flour completely, added banana for flavor and sweetness, peanut butter for flavor and texture, and chocolate. Because, well, it’s chocolate!
These have been an instant hit with my family, and I know you’re going to love them, too!
Why You’ll Love This Recipe
- Extremely Limited Ingredients: You only need 4 ingredients to make these cookies, and chances are, they’re all in your kitchen right now.
- So Easy: Just mix, melt, and bake. There’s nothing to it!
- Healthy: This gets all its sweet, delicious flavor from healthy ingredients. Even chocolate is good for you!
- An Instant Favorite: Peanut butter, chocolate, and banana work so well together, and everyone will love these.
Ingredients
- 2 medium to large ripe bananas
- 2 cups old-fashioned oats, or use quick oats
- 3 to 4 tablespoons salted natural peanut butter, seed butter, or any nut butter of choice
- 1/4 cup semisweet chocolate chips, or any flavor of choice
Substitutions and Variations
- If you have unsalted peanut butter, just add 1/4 teaspoon salt.
- You can use regular peanut butter if you prefer and again, any nut butter or seed butters will work in the recipe.
- Both quick and old-fashioned oats will work. Each gives the cookies a slightly different texture.
- You can use milk, semi-sweet, or dark chocolate chips.
Equipment
- Measuring cups and spoons
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwaveable bowl
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Mash the bananas in a large mixing bowl until smooth.
- Add the rest of the ingredients except the chocolate chips and mix until combined.
- Spoon the mixture onto the prepared cookie sheet about 2 inches apart and smooth them into a circle.
- Press the cookies down slightly and bake them for 9 to 14 minutes until lightly browned on the edges.
- Cool the cookies on the pan on a wire cooling rack for 7 minutes. Then, transfer them to a wire cooling rack to cool completely.
- While the cookies are baking, melt the chocolate chips in the microwave at 20-second intervals, stirring between each interval. Set aside until the cookies have cooled.
- Spoon about a teaspoon of the chocolate into the center of each cookie. Let the chocolate set and enjoy!
Tips
- These cookies don’t spread or rise, so it’s important to press them down into a cookie shape before baking them.
- Be sure the cookies are about 2 inches apart. While they have very little spread, they need the room for the air to circulate around them as they bake.
- If your chocolate hasn’t melted sufficiently after a couple of increments, drop the time down to 10 seconds to avoid burning it.
Storage
Store these cookies at room temperature for up to a week in an airtight container. For longer storage, chill the cookies, wrap them individually in plastic wrap, and freeze them for up to 3 months in an airtight, freezer-safe container.
Bring frozen cookies to room temperature before serving.
What to Serve with Chocolate Banana Oatmeal Cookies
Serve these easy, delicious cookies with a glass of milk for the kiddos. Grownups can enjoy the with a cup of coffee or tea for an afternoon snack or a sweet breakfast.
These cookies are also perfect when added to breakfast or brunch to create a sweet and savory feast!
More Oatmeal Cookie Recipes
- Oatmeal Whoopie Pies
- TikTok Air Fryer Oatmeal Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
FAQ
Old fashioned oats use the full grain and roll it out flat. Quick oats chop up the rolled oats, creating much smaller pieces.
Quick oats cook faster than rolled oats. They produce a softer texture, while rolled oats make a chewier, more substantial cookie.
It’s largely a matter of personal preference. Quick oats make softer baked goods, while rolled oats add more texture and chewiness.
Thanks for stopping by today. I hope you enjoy these healthy and delicious, 4 ingredient chocolate banana oatmeal cookies. They are so good! You won’t be able to tell that these are guilt free.
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Chocolate Banana Oatmeal Cookies
These chocolate banana oatmeal cookies are full of flavor, but non of the bad stuff. Made with bananas, oats, peanut butter, and chocolate chips, every bite is delish, AND deliciously guilt-free!
Ingredients
- 2 medium to large ripe bananas
- 2 cups oats, old fashioned or quick
- 3 - 4 tbsp salted natural peanut butter, seed butter, or any nut butter of choice
- 1/4 cup semisweet chocolate chips or any flavor of choice
Instructions
-
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside. Mash the bananas in a large mixing bowl until smooth. Add the rest of the ingredients except the chocolate chips and mix until combined. Spoon the mixture onto the prepared cookie sheet about 2 inches apart and smooth them into a circle. Press the cookies down slightly and bake them for 9 to 14 minutes until lightly browned on the edges. Cool the cookies on the pan on a wire cooling rack for 7 minutes. Then, transfer them to a wire cooling rack to cool completely. While the cookies are baking, melt the chocolate chips in the microwave at 20-second intervals, stirring between each interval. Set aside until the cookies have cooled. Spoon about a teaspoon of the chocolate into the center of each cookie. Let the chocolate set and enjoy!
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