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Home » Recipes » Dessert

Chocolate Chip Banana Oat Cookies

Aug 29, 2012 by Kaitlin · 6 Comments

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An easy vegan Banana Oat Cookies recipe made with dairy-free chocolate chips. They are so soft, tender, and chewy. It's a healthier treat that you could even eat for breakfast! (Vegan, gluten-free, oil-free option.)

Vegan banana oat cookies cooling on a rack

This oil-free vegan banana oatmeal cookie recipe is a great option for a healthier cookie.

It's also gluten-free with no butter, no flour, and no eggs.

Plus they're simple to make (no stand mixer required!) and you can even enjoy them for breakfast.

The texture is so soft, tender, and chewy, with a lovely banana-flavored sweetness.

Ingredients on a table for vegan chocolate chip banana oatmeal cookies

Ingredients for Banana Oat Cookies

For this recipe you will combine in a bowl, then bake on a cookie sheet in the oven:

  • Mashed bananas: Try to use ripe bananas with lots of brown spots because they will add extra sweetness and flavor.
  • Peanut butter: I use natural and creamy. However this should work with other nut butters as well such as almond butter, cashew butter, or sun butter.
  • Applesauce: This is used as a natural sweetener as well as a refined oil replacement.
  • Pure maple syrup: I love the flavor of natural maple syrup, however you could replace it with some light brown sugar if desired.
  • Vanilla extract: You will need about one teaspoon vanilla extract, but you can add more to taste if desired.
  • Old-fashioned rolled oats: Quick oats could work as well, although they might have a softer consistency. Be sure to use gluten-free old-fashioned oats if needed.
  • Vegan chocolate chips: Most often I use semi-sweet chocolate chips or dark chocolate chips. But you can also substitute these with raisins or dried fruit if desired.
  • Baking powder
  • Ground cinnamon: I use Ceylon cinnamon. For a seasonal twist, you can substitute pumpkin spice.
  • Salt: Fine grain is best with this recipe.
Mixed cookie dough in a bowl with spoon

Preparing

Scooping the batter: To scoop out the cookie dough, I use an ice cream scoop with thumb press lever. This yields 12 evenly made cookies. However you can simply use a spoon if desired, and dollop the batter in whatever size you desire. (I also enjoy making smaller cookies with this recipe, yielding about 24.)

Non-stick baking: For oil-free, non-stick baking, I place a sheet of parchment paper (or Silpat) on the baking sheet.

Customizing

Refined sugar-free and oil-free: Omit the dairy-free chocolate chips and replace with raisins, dried cranberries, or other natural dried fruit for different variations.

Double chocolate version: You can also add cocoa powder or cacao powder to make these with extra chocolate flavor. (Or use one of these instead of the chocolate chips.)

Nuts: Add walnuts or pecans to the mixture if desired.

Flavors: Change up the spices as you see fit. Try a pinch of ground nutmeg, pumpkin pie spice, all spice, etc.

Storing

After cooling completely, store these banana oatmeal cookies in an airtight container. We store them at room temperature for about 2 days, or in the refrigerator for about 5 days.

Picking up a banana oat cookie with spatula from a sheet pan

For more inspiration, also browse all healthier dessert recipes.

Vegan banana oat cookies cooling on a rack

Chocolate Chip Banana Oat Cookies

These banana oat cookies are a healthier treat you could even enjoy for breakfast. Swap out the chocolate chips for raisins or dried fruit if desired!
4.86 from 7 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Breakfast, Dessert
Cuisine: Gluten-Free Option, Oil-Free Option, Vegan
Servings: 12 large cookies

Ingredients

Wet ingredients:

  • 2 large ripe bananas (or 3 small/medium)
  • 1/2 cup natural peanut butter (I use creamy)
  • 1/4 cup applesauce
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract

Dry ingredients:

  • 2 cups old-fashioned rolled oats (gluten-free if desired)
  • 2/3 cup vegan chocolate chips (or raisins, dried fruit, etc.)
  • 1 tsp. baking powder
  • 1/4 tsp. ground cinnamon (or more to taste)
  • 1/2 tsp. fine grain salt

Instructions

  • Preheat oven to 350°F (180°C).
  • In a medium bowl, combine wet ingredients: Mash the bananas. Then add remaining wet ingredients. Stir well to thoroughly combine.
  • In a separate bowl, add all dry ingredients. Stir.
  • Add dry ingredients to the wet ingredients. Stir until combined.
  • Line a baking sheet with parchment paper. Scoop cookie dough by the spoonful on the pan. (I use an ice cream scoop with thumb lever press which yields 12 cookies.)
  • With a spoon or your scoop, lightly press down on the dough to form a cookie shape. (These cookies do not spread out in the oven, so form them before baking.)
  • Bake for 22-25 minutes (more or less depending on your oven and size of cookies.) I take them out when the tops are lightly browned.
  • Let cool for 5-10 minutes before serving. (They will slightly firm up.)

Notes

Storage: After cooling completely, store in an airtight container at room temperature for about 2 days, or about 5 days in the fridge.
Cookie size: This also could make about 24 smaller cookies. Simply reduce the cooking time to about 15-20 minutes.
Oil-free version: If your chocolate chips contain oil, simply omit and replace with raisins or oil-free dried fruit.
Seasonal: For a seasonal adaption, swap out the cinnamon for pumpkin spice.
Recipe adapted from 101 Cookbooks.

Nutrition Per Serving (Estimate)

Nutrition Facts
Chocolate Chip Banana Oat Cookies
Amount per Serving
Calories
195
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Potassium
 
235
mg
7
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
5
g
10
%
Vitamin A
 
14
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying these vegan oil-free chocolate chip banana oat cookies recipe, also check out:

  • Vegan Chocolate Cookies
  • Vegan Almond Maple Cookies
  • Healthy Vegan Chocolate Milkshake
  • Chunky Monkey Overnight Oats

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Jennifer says

    December 17, 2023 at 8:21 pm

    5 stars
    Wow! These are fantastic! I made them this afternoon as part of my prep for the week, and I’m so happy I tried this recipe. They were very easy to make and I used an ice cream scoop like you suggested, which made it so much easier to portion the batter. Plus, they are a good sized cookie! I added a tad of allspice to bring out the banana flavour as well. Yum! Thanks for sharing this delicious recipe!

    Reply
    • Kaitlin says

      December 18, 2023 at 7:24 am

      Spectacular idea adding allspice! Such great thinking. Hope they help fuel your busy week ahead! 🙂 Thanks as always for sharing, Jennifer!

      Reply
  2. Carrie Chandler says

    September 30, 2022 at 6:13 pm

    5 stars
    Just made these and oh my goodness! They are so good!! Can’t wait to share them with friends. Definitely saving this recipe.

    Reply
    • Kaitlin says

      October 02, 2022 at 8:50 am

      Wonderful to hear you enjoyed, Carrie! Thanks for giving them a try and sharing your very kind feedback!

      Reply
  3. Clare says

    September 21, 2021 at 8:36 am

    5 stars
    Made these as written and they came out perfect. So easy and tasty!!

    Reply
    • Kaitlin says

      September 21, 2021 at 10:19 am

      Great to hear! Thank you for sharing.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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