Chocolate Chip Banana Oatmeal Cookies

The aroma of freshly baked cookies wafting through the air always brings a sense of comfort and nostalgia. These Chocolate Chip Banana Oatmeal Cookies are not only delicious but also quick to whip up, taking just about 30 minutes from start to finish. The unique combination of ripe bananas and almond butter gives these cookies a chewy texture that pairs perfectly with the rich chocolate chips.

This recipe is perfect for anyone looking for a healthier dessert option or a snack to satisfy their sweet tooth. Ideal for an afternoon treat or a post-workout snack, these cookies store well and are great to make ahead. Just pop them in the fridge for a quick grab-and-go option throughout the week.

Why You’ll Love This Recipe

• The cookies are chewy and moist due to the ripe bananas.
• Quick and easy to prepare, perfect for busy days.
• Gluten-free oats make them a wholesome treat for everyone.
• Packed with chocolate chips and walnuts for a delightful crunch.

What You’ll Need

Here’s everything you’ll need to make these delicious cookies:

For the Wet Ingredients

• 2 large ripe bananas, mashed (approx 3/4 cup mashed)
• 1/2 cup almond butter (can sub peanut butter)
• 3 tbsp maple syrup
• 1 tsp vanilla extract

For the 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

Almond butter can be substituted with peanut butter.

Substitutions & Swaps

• Use peanut butter instead of almond butter.
• Swap maple syrup for agave nectar.
• Omit walnuts for a nut-free version.
• Use dairy-free chocolate chips if needed.

How to Make It

Let’s get baking!

Preheat

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla. Mix until smooth and well blended.

Mix Dry Ingredients

In a separate bowl, stir together the rolled oats, salt, cinnamon, chocolate chips, and chopped walnuts until evenly distributed.

Combine

Add the wet ingredients to the dry ingredients. Mix together until everything is evenly combined.

Scoop

Use a cookie scoop to drop balls of dough onto the prepared baking sheet. Use your hands to gently press down on each cookie to flatten slightly.

Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, place in a freezer-safe container for longer storage.
Reheat: Microwave for 10-15 seconds to warm.

Tips for Best Results

• Ensure bananas are very ripe for maximum sweetness.
• Don’t skip the pressing step for evenly baked cookies.
• Adjust baking time based on your oven’s heat distribution.
• Allow cookies to cool on the baking sheet for 5 minutes for better texture.

Serving Suggestions

• Enjoy with a glass of almond milk.
• Serve as a quick breakfast on the go.
• Pair with fresh fruit for a delicious dessert.