Chocolate 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
Scale
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
