Description
These healthy Oatmeal Banana Chocolate Chip Cookies are vegan, gluten-free, and naturally sweetened with bananas and maple syrup. Made with rolled oats, almond butter, and dark chocolate chips, they’re the perfect treat for breakfast, snacks, or a guilt-free dessert.
Ingredients
Scale
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Wet Ingredients:
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2 large ripe bananas, mashed (approx. 3/4 cup)
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1/2 cup almond butter (or peanut butter)
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3 tbsp maple syrup
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1 tsp vanilla extract
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Dry Ingredients:
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2 cups rolled oats (use gluten-free oats if needed)
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1/4 tsp salt
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1/2 tsp cinnamon (optional)
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1/4 cup dark chocolate chips
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1/3 cup chopped walnuts (optional)
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Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine mashed bananas, almond butter, maple syrup, and vanilla extract until smooth.
- In another bowl, mix oats, salt, cinnamon, chocolate chips, and walnuts.
- Add wet ingredients to dry ingredients and stir until well combined.
- Scoop dough onto the baking sheet and flatten slightly with your hands.
- Bake for 12-15 minutes, until edges are golden brown.
- Allow cookies to cool before storing or serving.
Notes
- For nut-free cookies, use sunflower seed butter or tahini instead of almond butter.
- Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5-6 days.
- Freeze baked cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American