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Overhead view of a healthy chocolate chip oatmeal cookie with chocolate chips scattered around.

Banana Oatmeal Chocolate Chip Cookies

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Created by Mariam E.
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! 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 cookies (about 3” round)
cookies (about 3” round)


  • 1 cup oat flour
  • 1 ½ cups quick-cooking oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 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


  • 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.


  • 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.


Calories: 185kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 171mg | Potassium: 198mg | Fiber: 2g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.