These vegan banana chocolate chip oatmeal cookies are easy to make and are the perfect snack to have on hand. Made with simple ingredients, no butter, no egg, yet they are perfectly moist, soft, and chewy. These healthy banana oatmeal cookies taste just like banana bread with chocolate chips but in cookie form.
Whenever I have an overripe banana I tend to bake muffins out of it, but this time I thought why not try cookies instead as my stash of cookies was already over.
To my pleasant surprise these Banana Chocolate Chip Oatmeal Cookies turned out delicious so had to share this recipe with you all. These cookies have a nice crunchy edge and soft chewy center.
If you are a banana and oatmeal lover you are sure going to like these. These are super easy to make plus are eggless and vegan.
About Banana Oatmeal Chocolate Chip Cookies
These banana chocolate chip oatmeal cookies are the best combination of banana bread, oatmeal cookies, and chocolate chips cookies rolled in one treat.
These cookies are soft, moist, and taste like banana bread, chewy like the oatmeal cookies and crispy on the edges, and chocolaty like chocolate chip cookies. They satisfy all your dessert, sweet cravings yet so much healthy.
You need just ripe banana and rest pantry staples like whole wheat flour, rolled oats, walnuts, chocolate chips, brown sugar, vanilla, and cinnamon to make them.
That's right, no egg nor butter is needed for making these healthy vegan banana oatmeal cookies and yet they are irresistible.
Also, you can make the batter and bake them right away, no chilling or resting required. More waiting!! Cookies are ready in less than 30 mins.
So let's see how to make the best banana chocolate chip oatmeal cookies.
Banana: Use a ripe banana for these cookies. Ripe bananas are naturally sweeter and contain more antioxidants. It also provides moisture to the cookie mixture.
Oats: I prefer old-fashioned oats (rolled oats) for this recipe. They help with a chewy texture and make the cookies hearty. Quick oats can be used too but the texture will vary. Steel-cut oats will not work for this recipe.
Sugar: I prefer adding light brown sugar as it contains molasses which helps to make the cookies chewy and gives them a nice caramel flavor.
Oil: I use canola oil but you can use any flavorless oil. It adds moisture and helps to bind the ingredients together. Coconut oil can also be used but that will impart some taste to the cookies.
Flour: We will need a little bit of whole wheat flour (atta) to bind the cookie dough together. You can use all-purpose if that's what you have or to keep it gluten-free, add oat flour or almond flour.
Spices: I use a combination of vanilla extract and cinnamon to flavor these cookies and a pinch of salt to help bring out the sweetness.
Baking soda: Baking soda makes the cookies have a lighter texture.
Nuts: I have used walnuts, you can use any nuts of choice to add texture. Or skip to keep it nut-free.
Chocolate chips: I use semi-sweet chocolate chips. You can use dark chocolate, white chocolate, milk chocolate, or even chocolate chunks,
In addition, you can also add raisins, shredded coconut, pecans, dried cherries
Step by Step Method
Preheat the oven to 350°F. Line baking sheet with parchment paper. Keep aside.
1 - In a mixing bowl add the ripe banana and mash it using a fork.
2 - To the mashed banana add the vanilla extract, oil, and brown sugar. Mix till the sugar dissolves.
3 - In another bowl, mix the dry ingredients - whole wheat flour, oats, baking soda, salt, walnuts, and chocolate chips.
4 - Add this dry mixture to the wet one.
5 - Mix well till all is well incorporated.
6 - Place one scoop (about a tablespoon) of the batter on the lined baking tray about an inch and a half apart.
7 - Using the back of the scoop or a spoon flatten and shape it. This is optional, If you prefer fluffier cookies, don't press much. Add some chocolate chips on top.
8 - Bake for about 12 - 15 mins or until you see the edges and bottom turning golden brown. I baked mine for 15 mins. Bake for additional 5 mins for a crispier cookie.
Healthy, vegan Banana Chocolate Chip Oatmeal Cookies are ready. Eat these on their own or with a glass of milk or tea/coffee for breakfast or snacks. Enjoy!!
Use rolled or old-fashioned oats for the best texture. Steel-cut oats won't work for this recipe.
You can adjust the sugar amount depending on how ripe your banana is. Riper the banana, less sugar is needed, taste the batter before baking and adjust as needed.
The batter will be sticky so use a scoop or spoon to portion and shape the cookies.
For cakier cookies, add a total of ½ cup whole wheat flour.
Bake the cookies in a preheated oven so that they bake evenly.
Let the cookies cool completely before storing.
Frequently Asked Questions
These cookies can stay for 1-2 days at room temperature. Refrigerate these cookies after a day or two as they contain bananas and this way they stay good for 4-5 days. They get a little soft the next day but still taste amazing.
Yes, these cookies freeze really well. Freeze them baked or unbaked for up to 3 months.
To freeze them baked - just cool and store in a freezer-safe container or ziplock.
To freeze them unbaked - Scoop the dough into balls, let them set on a baking sheet in the freezer, then transfer to a freezer-safe ziplock bag and store in the freezer. Thaw frozen cookies at room temperature or in the fridge and then bake as usual.
Yes, to make these chocolate oatmeal cookies gluten-free, use a 1:1 gluten-free all-purpose flour in place of whole wheat and check that your oats are gluten-free certified.
More Eggless Cookies
More Healthy Banana Recipes
Hope you enjoy these tasty banana chocolate chip oatmeal cookies!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Banana Chocolate Chip Oatmeal Cookies (Eggless)
- Preheat the oven to 350°F. Line baking sheet with parchment paper. Keep aside.
- In a mixing bowl add the ripe banana and mash it using a fork.
- To the mashed banana, add the vanilla extract, oil, and brown sugar. Mix till the sugar dissolves.
- In another bowl, mix the dry ingredients - whole wheat flour, oats, baking soda, salt, walnuts, and chocolate chips.
- Now add the dry mixture to the wet one. Mix well till all is well incorporated.
- Place one scoop (about a tablespoon) of the batter on the lined baking tray about an inch and a half apart.
- Using the back of the scoop or a spoon flatten and shape it. This is optional, If you prefer fluffier cookies, don't press much. Add some chocolate chips on top.
- Bake for 12-15 mins or until you see the edges and bottom turning golden brown. Bake for additional 5 mins for a crispier cookie.
- Remove from the oven and let them cool on the tray for 1-2 mins and then transfer on to wire rack to cool completely. Store in aan airtight container.
- Healthy, vegan Banana Chocolate Chip Oatmeal Cookies are ready. Eat these on their own or with a glass of milk or tea/coffee for breakfast or snacks.
Update Notes: This post was originally published on Nov 21, 2015, but was republished with, step by step instructions, new photos, and tips, in Jan of 2022.