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You will love these tasty Healthy Banana Oatmeal Chocolate Chip Cookies! They’re tender, chewy, and have chocolate chips in every bite. All you need are a couple of simple ingredients and 30 minutes to whip these tasty healthy cookies up!
I love a good cookie! Even more, I love a healthy cookie because it means I can feel good about eating cookies. If you’re the same, then try these tasty healthy chocolate chip oatmeal cookies. It’s both healthy and sweet, so you get the best of both worlds when making these cookies!
If you want another easy and delicious cookie recipe, I have more for you to try! Check out my Apple Pie Cinnamon Oatmeal Cookies or my Crispy Almond Oatmeal Cookies. They’re so tasty and easy to make.
Table of Contents
Why You’ll Love These Chocolate Chip and Oats Cookies
- They’re great for all ages. Kids and adults will both love these chocolate chip oatmeal cookies. They’re soft, chewy, and so much fun to eat!
- They’re so quick. The cookie dough does not require chilling so you can just scoop and bake!
- Made with wholesome ingredients. These are wholesome ingredients you’ll feel good about feeding your family! They’re also pantry staples so you probably have them on hand to make these cookies last minute.
Oatmeal Chocolate Chip Cookies Ingredients
- Oat flour: if you do not have oat flour, you can make your own by following my oat flour recipe.
- Quick-cooking oats: make sure to not get steel-cut oats as the texture won’t be right.
- Leavening agents: you’ll need both baking powder and baking soda to give these cookies a lift. Make sure they are not expired.
- Salt: you only need a pinch.
- Cinnamon: I love the taste of cinnamon with oatmeal.
- Peanut butter: feel free to swap peanut butter for almond butter if you prefer.
- Banana: the more brown spots on the bananas the better, this means they’re sweeter.
- Maple syrup: for some added sweetness.
- Egg: you need one egg to help bind things together.
- Mini chocolate chips: the smaller chips fit perfectly on the cookies.
How To Make Chocolate Chip Oatmeal Cookies
- Prepare the equipment: Preheat oven to 350F. Line baking sheet with parchment paper.
- Combine the dry ingredients: In large bowl place oat flour, oats, baking powder, baking soda, salt, cinnamon. Whisk it well and set it aside.
- Combine the wet ingredients: In another bowl place bananas, peanut butter, egg, maple syrup, vanilla. Whisk to incorporate.
- Make the cookie batter: Combine wet and dry ingredients. Mix with the spatula to incorporate. Add chocolate chips and mix.
- Shape the cookies: Use an ice cream scoop to form cookies and place them onto the prepared baking tray about 2 inches apart. Shape these cookies by lightly pressing down with your fingers or a spatula. Sprinkle additional chocolate chips on top of each cookie and press them down lightly.
- Bake the cookies: Bake for 8-10 minutes on the middle oven rack. The edges should be nice golden color and the center should be soft. The cookies will firm up once they cool.
Tips to Make the Best Oatmeal Chocolate Chip Cookies
- Store in an air breathable container at room temperature for 3 days or refrigerated for up to 5 days. Don’t close the cookies all the way in an airtight container because they will get moist, and the chocolate chips will get condensate. If that happens simply let the cookies sit open.
- Using an ice cream scoop really helps keep the oatmeal cookies uniform so they bake evenly.
- Always line the sheet pan or your cookies will stick to the bottom and you risk having really browned bottoms.
- Make sure to not overpack the flour when scooping it from the bag. Too much flour will lead to dry cookies.
- For slightly chewier chocolate chip oatmeal cookies, you can underbake the cookies slightly.
Frequently Asked Questions
If your cookies are dry, you most likely added too much flour. Too much flour will make your cookies feel dense and crumbly. Also, overmixing cookie dough will develop the gluten in the flour, which can lead to tough cookies. Avoid using a mixer and just combine everything in a bowl with a spatula or wooden spoon.
You can use raisins or raw cacao nibs if you want to swap out the chocolate chips for sugar free ones or dried cranberries.
Feel free to add dried fruit, chopped nuts, or seeds to the cookie batter to make it even healthier and hearty.
More Delicious Cookies To Enjoy
- Strawberry Jam Linzer Cookies
- Danish Butter Cookies Recipe
- Cranberry Orange Shortbread Cookies
- Lemon Shortbread Cookies with Lemon Icing
I hope you enjoy all the recipes I share with you, including this delicious Healthy Chocolate Chip Oatmeal Cookies recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and like it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Banana Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup oat flour
- 1 ½ cups quick-cooking oats
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ⅓ cup creamy peanut butter, or almond butter
- 2 large ripe bananas, mashed
- ¼ cup maple syrup, or honey
- 1 large egg
- ½ cup mini chocolate chips, plus more for garnish
Instructions
- Preheat oven to 350F
- Line baking sheet with parchment paper.
- In large bowl place oat flour, oats, baking powder, baking soda, salt, cinnamon. Whisk it well and set it aside.
- In another bowl place bananas, peanut butter, egg, maple syrup, vanilla. Whisk to incorporate.
- Combine wet and dry ingredients. Mix with the spatula to incorporate. Add chocolate chips and mix.
- Use an ice cream scoop to form cookies and place them onto the prepared baking tray about 2 inches apart.
- Shape these cookies by lightly pressing down with your fingers or a spatula. They don’t spread much during baking so make sure you give them the desired thickness. Use a damp spatula or dip your fingers into some water to prevent stickiness during the shaping process.
- Sprinkle additional chocolate chips on top of each cookie and press them down lightly.
- Bake 8-10 minutes on the middle oven rack. The edges should be nice golden color and the center should be soft. The cookies will firm up once they cool.
- Store in an air breathable container at room temperature for 3 days or refrigerated for up to 5 days. Don’t close the cookies all the way in an airtight container because they will get moist, and the chocolate chips will get condensate. If that happens simply let the cookies sit open.
Notes
- Using an ice cream scoop really helps keep the oatmeal cookies uniform so they bake evenly.
- Always line the sheet pan or your cookies will stick to the bottom and you risk having really browned bottoms.
- Make sure to not overpack the flour when scooping it from the bag. Too much flour will lead to dry cookies.
- For slightly chewier chocolate chip oatmeal cookies, you can underbake the cookies slightly.
