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Bakerita

Banana Oatmeal Chocolate Chip Cookies

(Last updated January 12, 2021)Banana· Chocolate· Cookies· Desserts· Fruit· Recipe Index

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These Banana Oatmeal Chocolate Chip Cookies don’t use any butter but are still incredibly moist, flavorful, & delicious. You won’t be able to eat just one!

These Banana Oatmeal Chocolate Chip Cookies don't use any butter but are still incredibly moist, flavorful, & delicious. You won't be able to eat just one!As a mostly dessert blogger, I’ve tasted my fair share of desserts. Sugary, sweet, frosting-laden cakes, buttery croissants, cheesy breads, and candy filled confections have been part of my routine. Factor in being a college student, and I haven’t exactly been the healthiest eater of all time.

However, as I’ve experimented more and more with “healthier” baking – gluten-free, vegan, paleo, and sugar free desserts have all been featured on the blog – the more I’ve realized how tasty, healthier desserts are both possible and delicious. I’ve been trying hard to not just talk about trying to get healthy anymore, but actually doing it. It’s all about the margins people.

Still have those cookies that you can’t resist – but just have one, instead of three. Eat more vegetables than white pasta. I’ve been making minuscule changes in my eating routines, but I feel so much better, and healthier. I’ve always thought that fitspirational saying “nothing tastes as good as skinny feels” was utter crap, because hello, chocolate cake tastes pretty darn good. But the truth is, healthy (not necessarily skinny), does feel really darn great.

These Banana Oatmeal Chocolate Chip Cookies don't use any butter but are still incredibly moist, flavorful, & delicious. You won't be able to eat just one!

Now, I am by no means in any way shape or form a nutritional expert or in any sort of place to be giving you advice about how to eat, except to eat well. Don’t deprive yourself of the things you love, just balance it out. Moderation, baby, moderation.

That said – I’m going to continue to post my usual sugary desserts, because we all need an indulgence sometimes and I know some of my readers cringe when I post a recipe with “GF, Paleo, SF” at the end of the title, but I also know some of my readers cringe when they read “three sticks unsalted butter” in the ingredient list. So, as in my life, Bakerita is becoming moderately healthy as well. For those of you anti-healthy baked goods on principle (hi, mom!), I encourage you to try these vegan blueberry muffins (who have many fans, check the comments!) or the dark chocolate, coconut & macadamia nut tart which is so ridiculously decadent you won’t believe it’s not full of cream, butter, and sugar.

These Banana Oatmeal Chocolate Chip Cookies don't use any butter but are still incredibly moist, flavorful, & delicious. You won't be able to eat just one!These cookies are a bit of an “ease-in”. They still have sugar, but they use only a little bit of coconut oil as the fat and use whole-wheat flour instead of white, which is pretty much undetectable. The only difference I noticed in these versus a regular, full fat cookie is the lack of butter-y flavor, which can be fixed with a little bit of butter extract if you’re into that. I liked them just fine without though, as did everyone else who tasted them!

The banana doesn’t give much flavor, but it helps with the consistency that would otherwise have been affected from the lack of butter. The banana gives them a bit of extra moisture and helps keep them chewier for longer. Can’t argue with that! These cookies aren’t totally healthy, or totally bad for you, leaving them to be the perfect thing to help transition your tastebuds into healthier baking, or the perfect thing to give to your sweet-craving kid without feeling bad about feeding them purely unhealthy food.

And c’mon, they have chocolate chips. And as we know, chocolate makes everything better.

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Banana Oatmeal Chocolate Chip Cookies


  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 2 dozen cookies 1x
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Ingredients

Scale
  • 1 cup 4.25 oz. white whole wheat flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons coconut oil (solid)
  • 1 cup brown sugar (packed)
  • 1 egg
  • 1/3 cup mashed banana (about 1 medium banana)
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the coconut oil and the sugar on medium speed.
  4. Add the egg, followed by the mashed banana and vanilla extract.
  5. Working by hand, stir in the flour mixture until just combined.
  6. Stir in the chocolate chips.
  7. Drop heaping spoonfuls onto baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Do not over-bake these cookies!
  8. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

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  1. Heather @ SugarDish Me says

    July 29, 2013 at 4:43 am

    Bananas are soooo amazing– you can sub the in so many ways for moistness, texture, and downright awesomeness. I love oatmeal cookies!!! thanks for a great recipe, Rachel!

    Reply
  2. Marie @ Little Kitchie says

    July 29, 2013 at 5:11 am

    Count me among the fans of your Vegan Blueberry Muffins! I’ve made them twice and they’re absolutely delicious!! Need to try these cookies now!!

    Reply
    • Rachel Conners says

      July 29, 2013 at 9:37 am

      So glad you’re a fan of the muffins! They’re so versatile – I’ve been dreaming up some variations recently! :)

      Reply
  3. Ashley says

    July 29, 2013 at 5:19 am

    I completely agree – it’s all about moderation : ) I’ve started experimenting with healthier baking too – and it’s not so bad! haha PS I love that dishtowel/linen in your pictures

    Reply
    • Becky @ A Calculated Whisk says

      July 29, 2013 at 7:05 am

      lol just realized my comment is the SAME as yours :)

      Reply
    • Rachel Conners says

      July 29, 2013 at 9:36 am

      Thanks! I picked it up at a random boutique forever ago a totally forgot about it. Isn’t it cute though?! :)

      Reply
  4. Becky @ A Calculated Whisk says

    July 29, 2013 at 7:04 am

    I love this idea! I’ve been experimenting with healthier baking, too, and haters gonna hate, but that just means more for me :). Also, love these photos (and that cup towel!).

    Reply
  5. Nicole @ Young, Broke and Hungry says

    July 29, 2013 at 9:53 am

    I dont think many people realize how good dessert can be without adding enough sugar to fuel a crash. These cookies look amazing!

    Reply
  6. Matt @ The Athlete's Plate says

    July 29, 2013 at 4:37 pm

    These look delicious!

    Reply
  7. Lindsey @ American Heritage Cooking says

    July 29, 2013 at 8:13 pm

    These look amazing! I am all for everything in moderation. I know I could be a bit better on the sweets in moderation part, but these cookies make it seem like it would be a breeze!

    Reply
  8. Valerie @ From Valerie's Kitchen says

    July 30, 2013 at 9:16 am

    I love how substantial these look! I prefer a dessert that isn’t overly sweet and these definitely pack more of a nutritional punch than your average cookie. Great recipe!

    Reply
  9. Todd @ HonestlyYUM says

    July 30, 2013 at 10:32 am

    I would devour an entire plate of these cookies. But I’m not one to cringe at 3 sticks of unsalted butter. I am however a huge fan of cooking/baking coconut oil. Love this!!

    Reply
  10. Joy @ Baking-Joy says

    July 30, 2013 at 12:00 pm

    It is fantastic how desserts can be made healthier, so important as a food blogger where taste testing is vital :-) These look delicious, love the banana with all the spices and chocolate!

    Reply
  11. Amanda @ Once Upon a Recipe says

    July 30, 2013 at 2:39 pm

    Three things: 1. A new way to use up my brown bananas! 2. Now I can eat cookies for breakfast! 3. Yay! :)

    Reply
  12. Georgia @ The Comfort of Cooking says

    July 31, 2013 at 10:16 am

    What a perfect breakfast or snack cookie, Rachel! These look so delicious and easy to make!

    Reply
  13. Tammela says

    July 31, 2013 at 7:00 pm

    These look like a great mix of healthy and indulgent.

    Reply
  14. Pamela @ Brooklyn Farm Girl says

    August 1, 2013 at 7:22 pm

    It’s like you put all my favorite ingredients into one, I’m so happy with this recipe! Definitely will be trying, thank you!

    Reply
  15. atasteofmadess says

    August 1, 2013 at 8:38 pm

    These cookies look amazing. I also try to make my baked goods a little healthier with whole wheat flour, and cutting back on the butter. I usually alternate between one unhealthy dessert, then the next thing I bake with be healthy(er). I would definitely want to try this in my healthy dessert rotation!

    Reply
  16. Beth @ bethcakes says

    August 2, 2013 at 12:24 pm

    I love that you make these healthier desserts that still look and sound insanely good. Good for you! :) Love that second picture!

    Reply
  17. Lindsay @ Life, Love and Sugar says

    August 4, 2013 at 10:23 am

    I’ve been wanting to do more healthy baking too! It’s so hard to break away from the sugary stuff though! I totally agree on everything in moderation and that healthy really does feel good – especially long term. But dang a cake tastes good in the moment :)

    These cookies look awesome!

    Reply
  18. Johi Kokjohn-Wagner says

    August 18, 2013 at 1:19 pm

    I just made these with my boys and they are WONDERFUL! We always seem to have a too-ripe banana lurking in the fruit basket and this is a great way to make it edible. We are gf, so we simple substituted all purpose gluten-free flour and added 3/4 tsp xanthan gum. Delicious! Thanks for the recipe!

    Reply
    • Rachel Conners says

      August 18, 2013 at 1:36 pm

      Awesome! Nice to know it works with GF flour, my sister is GF so now I know these will still be delicious if I make them for her :) So glad you all liked them.

      Reply
  19. Amy says

    August 19, 2013 at 10:02 am

    Amazing recipe!! Thank you so much sharing with us. We love gluten-free cookies.

    Reply
  20. [email protected] in pyjamas says

    October 23, 2013 at 11:27 am

    They sounds great, I’m intrigued by the banana in them. I’ll be featuring these on my blog, on a weekly feature that I do called Baking News which will be published nearer the weekend. Have a great day Rachel.

    Reply
  21. Marisa says

    December 12, 2013 at 12:25 pm

    Eating one of these as I type. Perfect, perfect, perfect! Thank you!

    Reply
  22. Kay says

    December 13, 2016 at 7:49 pm

    Thank you, these are amazing. I added maca powder and cocoa powder to my second batch and they were even tastier. You didn’t mention yield, though. I got about 2 dozen out of your recipe.

    Reply
    • Rachel says

      December 14, 2016 at 8:18 am

      Thanks for your feedback, Kay! Love the maca powder and cocoa powder addition too. I’ll update the recipe to include yield!

      Reply
Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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