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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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
CourseBreakfast, Dessert
CuisineGluten-Free Option, Oil-Free Option, Vegan
Servings12 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 (176°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)

Calories: 195 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Potassium: 235 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 14 IU | Vitamin C: 2 mg | Calcium: 44 mg | Iron: 2 mg