These easy chocolate banana oatmeal cookies are made with simple, wholesome ingredients like oats, almond butter, and ripe banana! These soft, chewy, and healthy cookies take only 30 minutes to make for a deliciously satisfying snack or quick breakfast treat.

WHY I MADE THESE HEALTHY CHOCOLATE BANANA OATMEAL COOKIES

After baking up my super simple Iced Apple Cinnamon Oatmeal Cookies last month, I’ve been inspired to make another tasty oatmeal cookie recipe that has no flour, white sugar, or butter. A cookie that’s soft and chewy, made with simple ingredients, and of course it has to be delicious!

With that in mind, the idea for these Chocolate Banana Oatmeal Cookies came pretty quickly. Bananas are naturally sweet so you don’t need to add much additional sugar when they’re used in cookie recipes. They’re also naturally thicc so they make a great replacement for egg when baking, too. Not gonna lie, I wasn’t exactly sure how these would turn out when the idea came to me, but I’m happy to share that these came out so good!

This healthy cookie recipe is definitely one of my best. The ingredients list is super clean and simple because these cookies are made with oatmeal, banana, maple syrup, and almond butter. The texture of these cookies is also insane because they are soft and chewy and just get softer and chewier over time.

Let me know what you think of these cookies when you do get around to making them. They’re one of my favorite cozy desserts that I look forward to making during this time of year. Be sure to leave a comment and a review so I can know what you think!

MY BANANA CHOCOLATE COOKIE RECIPE

The full instructions on how to make these healthy chocolate banana cookies is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions so you can recreate these!

1. Cook the banana: Chop the banana into small pieces. Simmer it with the maple syrup in a small pan over medium heat for 5 to 10 minutes, until thickened and soft.
2. Add the wet ingredients: Remove the pan from heat and stir in the almond butter and vanilla until fully combined.
3. Mix the dough: Transfer the mixture to a large bowl. Add the almond flour, oats, cinnamon, baking soda, salt, and chocolate chips, and stir until a thick, dough-like batter forms.
4. Shape the cookies: Scoop six mounds of cookie dough onto the baking sheet, a few inches apart, and gently flatten each into a circle.
5. Add the topping (optional): Place a caramelized banana slice in the center of each cookie and sprinkle extra chocolate chips around the edges.
6. Bake: Bake until the surface and edges are golden brown.

BANANA CHOCOLATE COOKIES KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these chocolate chip banana oatmeal cookies at home:

• Maple syrup: The main sweetener. It also adds moisture and thickens the banana mixture when simmered.
• Banana: Adds natural sweetness, moisture, and flavor, acting as a replacement for egg.

• Almond butter: Provides healthy fats, richness, and protein, replacing butter and helping hold the cookie dough together.
• Vanilla extract: Rounds out the flavor and enhances the sweetness of the banana and chocolate.
• Almond flour: It gives structure and a tender, slightly chewy crumb while keeping the cookies gluten-free.
• Rolled oats: Adds fiber and chewy goodness.
• Dark chocolate chips: Adds a rich, slightly bittersweet flavor. They partially melt into the dough, so you get pockets of melted chocolate throughout.

HOW LONG DO THESE CHOCOLATE CHIP OATMEAL COOKIES TAKE TO MAKE?

This chocolate chip banana oatmeal cookie recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 15 mins
• Bake time: 15 minutes

In total, this healthy banana oatmeal cookie recipe will take about 30 minutes to make!

HOW TO STORE THESE BANANA OATMEAL COOKIES?

Keep the baked cookies in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to a week.

CHOCOLATE OATMEAL COOKIES FAQ

1. Are these chocolate banana oatmeal cookies actually healthy?

In my opinion, yes! These cookies are made with whole food ingredients like oats, bananas, almond butter, and almond flour. They’re sweetened with maple syrup and have no refined flour, butter, or white sugar. They’re still a treat, so enjoy them in moderation, but they offer fiber, healthy fats, and some protein too!

2. Are they gluten-free?

Yes this recipe is gluten free as long as you use certified gluten-free rolled oats. Oats are naturally gluten-free but are often processed alongside wheat, so the certified label matters if you have celiac disease or a gluten sensitivity.

3. Are these cookies vegan and dairy-free?

Yes, this recipe has no eggs, butter, or milk, so it’s naturally vegan if you use vegan chocolate chips.

4. Can I make this recipe nut-free?

You can try swapping out the almond butter for sunflower seed butter, and the almond flour for finely ground oat flour. The texture may be slightly different, so expect a softer cookie.

5. How ripe should the banana be?

Any banana works since it’s cooked down with the maple syrup, but a ripe, yellow banana with a few brown spots gives you the most natural sweetness and flavor.

6. Why do I cook the banana with the maple syrup first?

Simmering the banana and maple syrup together softens the banana and helps to thicken everything together, which helps the dough hold together without any additional eggs or butter. It also deepens the flavor.

7. Why is my dough so thick?

A thick cookie dough is totally normal. Once the almond butter is stirred in, the mixture is very thick, which will make the finished cookies super rich and moist once baked.

8. Why didn’t my cookies spread in the oven?

They’re not supposed to. Make sure you flatten the cookie dough with your hands before you bake the cookies in the oven. How the cookie dough looks when it’s on the baking sheet will be how it looks after it’s baked.

9. How do I know when the cookies are done?

These cookies take about 15-17 minutes to bake in the oven. Look for golden-brown edges and a golden surface. The cookies will be soft when they come out of the oven and will firm up as they cool.

10. How should I store the baked cookies?

Keep the baked cookies in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to a week.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Chocolate Banana Oatmeal Cookies

These easy chocolate banana oatmeal cookies are made with simple, wholesome ingredients like oats, almond butter, and ripe banana! These soft, chewy, and healthy cookies take only 30 minutes to make for a deliciously satisfying snack or quick breakfast treat.

Print Pin Rate

Course: Dessert

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 large cookies

Equipment

• Cookie Scoop
• Unbleached Parchment Paper
• Le Saunier De Camargue Fleur De Sel for topping

Ingredients

Chocolate Banana Oatmeal Cookies

• 1/2 c maple syrup
• 1 banana about 180 g, sliced
• 1/2 c almond butter well-stirred and drippy
• 2 tsp vanilla extract
• 1/2 c almond flour
• 1 c rolled oats certified gluten free
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• Pinch of salt
• 1/3 c dark chocolate chips

Topping (Optional)

• 6 small banana slices cooked in an oiled skillet for about 3 minutes per side
• Extra dark chocolate chips
• Extra sea salt

Instructions

• Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside for now.
• Place the banana and the maple syrup in a small pan over medium heat. Bring the mixture to a simmer, and cook the banana and maple syrup for about 5-10 minutes, stirring frequently, until the mixture is thickened and the banana is nice and soft.
• Remove from heat and pour in the almond butter and vanilla. Stir together to get everything incorporated. The mixture will be very thick.
• Transfer this to a large mixing bowl, and add in the almond flour, oats, cinnamon, a pinch of salt, baking soda, and chocolate chips. Stir everything together. The mixture will be thick and dough-like, and the chocolate chips will melt into the batter.
• Scoop six mounds of dough onto the baking sheet, spacing them a few inches apart. Use your fingers or a spoon to gently flatten the dough into a circle. They won’t spread much in the oven, so how they look on the baking sheet is how they will look when they are done baking.
• Optional: Place a caramelized banana slice in the center of each cookie. Sprinkle the edges of the cookie with chocolate chips.
• Bake for 15-17 minutes, until the surface and edges are golden brown.
• Sprinkle the tops with sea salt, if using.
• Transfer to a wire rack and cool completely.