Chocolate Chip Banana Oatmeal Cookies Recipe
Introduction
These Chocolate Chip Banana Oatmeal Cookies are a wholesome and naturally sweet treat perfect for any time of day. Made with ripe bananas and almond butter, they offer a soft texture and rich flavor powered by wholesome ingredients.
Ingredients
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can substitute peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Step 1: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract until smooth.
- Step 3: In a separate bowl, mix together the rolled oats, salt, cinnamon (if using), chocolate chips, and chopped walnuts.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined.
- Step 5: Use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheet. Gently press each cookie down to flatten slightly with your hands.
- Step 6: Bake for 12 to 15 minutes, or until the edges are golden brown. Allow to cool before serving.
Tips & Variations
- For a nut-free version, replace almond butter with sunflower seed butter and omit the walnuts.
- Add a pinch of ground nutmeg for extra warmth and flavor.
- Swap chocolate chips for dried cranberries or raisins for a fruity twist.
- Make sure bananas are very ripe for natural sweetness and best texture.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm gently in a microwave or oven for a soft, fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used but may make the cookie texture slightly softer and less chewy.
Are these cookies gluten-free?
They can be gluten-free if you use certified gluten-free rolled oats. Otherwise, regular oats may be cross-contaminated with gluten.
PrintChocolate Chip Banana Oatmeal Cookies Recipe
These Chocolate Chip Banana Oatmeal Cookies are a deliciously wholesome treat combining ripe bananas, almond butter, and wholesome oats with the indulgence of chocolate chips and the crunch of chopped walnuts. Naturally sweetened with maple syrup and lightly spiced with cinnamon, these cookies are perfect for a healthy snack or breakfast on the go.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can substitute peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract until smooth and well incorporated.
- Combine Dry Ingredients: In a separate mixing bowl, stir together the rolled oats, salt, cinnamon (if using), chocolate chips, and chopped walnuts to evenly distribute the dry components.
- Mix Wet and Dry Ingredients: Add the wet banana mixture to the dry oat mixture and stir until completely combined, forming a sticky dough.
- Shape Cookies: Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Gently press down on each cookie with your hands to slightly flatten them for even baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies turn golden brown around the edges.
- Cool and Serve: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a nut-free version, substitute almond butter with sunflower seed butter and omit the walnuts.
- Use gluten-free oats if gluten sensitivity is a concern.
- Optional cinnamon adds a warm flavor, but can be skipped if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies also freeze well for up to 3 months.
Keywords: banana oatmeal cookies, healthy cookies, chocolate chip cookies, gluten free cookies, almond butter cookies, easy cookie recipe
