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.
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Banana Chocolate Chip Oatmeal Cookies (Eggless)
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.
Ingredients
- 1 large ripe banana
- 2 tablespoon oil
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup old fashioned oats
- ¼ cup whole wheat flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup walnuts roughly chopped
- ¼ cup chocolate chips
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Instructions
- 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.
Notes
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.
Nutrition
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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