Oatmeal Banana Chocolate Chip Cookies
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Soft and chewy gluten and dairy-free Oatmeal Banana Chocolate Chip Cookies. Sweetened with bananas and a few chocolate chips these bite-sized cookies are sure to satisfy any sweet tooth without the need for added sugar.
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What makes this recipe great?
- Gluten-free using gluten-free rolled oats
- Dairy-free using vegan dark chocolate chips
- No added sugar… sweetened with banana and only a few chocolate chips
- Uses only 5 ingredients
- A one-bowl wonder – no need for lots of dirty dishes!
- They freeze well so making a double batch is highly recommended
- Soft and chewy and sweet enough to make a great treat!
If I could describe these oatmeal banana chocolate chip cookies I would say imagine if a banana bread, met a flour-free cookie, they dated quickly (these are quick to make) and then presto they had chocolate banana bite babies. Soft chewy bites of banana chocolate heaven!
Only 5 ingredients needed
- 1 cup old fashioned gluten-free rolled oats
- 2 ripe bananas
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup dairy-free dark chocolate chips
How to make banana oatmeal chip cookies
Can I use quick or steel cut oats?
Not for this recipe. Steel-cut oats require a lot more moisture and cooking time and quick oats are overly processed and will not give these cookies the chewy texture that makes them awesome resulting in a more mushy texture. But… you can use regular old-fashioned rolled oats if you are not following a gluten-free diet.
Are dairy-free dark chocolate chips a must?
No. You can use whatever chocolate chip your heart desires. It is important to note however that using milk chocolate or semi-sweet chocolate chips will mean a higher sugar content aka calorie count per cookie. I actually prefer the dark chocolate because the banana base makes this cookie sweet enough on its own and the dark chocolate adds a depth of flavour without making the cookies overly sweet.
variations to try
- Replace chocolate chips with raisins
- Add walnuts or almond pieces
- Place them in an 8″ X 8″ pan lined with parchment paper and press down slightly. Bake and cut into squares
Other gluten-free treats To Try
- Lemon Poppy Seed Bread
- Decadent Chickpea Brownies
- Chocolate Chip Mug Cake
- Carrot Cake Breakfast Bread
- Homemade Granola Bars (use gluten-free oats)
Oatmeal Banana Chocolate Chip Cookies
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Bowl
- Fork
- Measuring Cups
- Measuring Spoons
- Spoon
- Spatula
Ingredients
- 1 cup dry old-fashioned rolled oats gluten free
- 2 ripe bananas
- 2 tsp cinnamon
- ¼ tsp sea salt
- ¼ cup dairy-free dark chocolate chips aim for 75% or higher
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- In a large bowl mash the two ripe bananas.
- Add the oats, cinnamon, sea salt and mix well.
- Add the chocolate chips and mix until even t mixed hroughout batter.
- Drop well rounded tbsp of batter on to cookie sheet and bake for 5-7 or until firm to the touch.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Very delicious! It inspired me to do some additions the next time around. I had steel cut oats, so I ground them and added some water, came out great. Thanks so much.
2 ripe mashed bananas
1 tsp vanilla
1/4 cup boiling water
1 cup ground steel cut oats
1/4 cup ground coconut
1/8 cup brown sugar
2 tsp cinnamon
1/4 tsp salt
1/4 cup chocolate chips
Mash bananas, add vanilla, add boiling water, mix
Grind oats, coconut and brown sugar, add to wet mix.
Mix in cinnamon, salt, and chocolate chips.
Pre-heat to 360°.
Use parchment paper, put 1 tbsp size cookies on a baking sheet. Bake for 10 minutes. Enjoy!
Thanks for sharing Collin and making a great swap for what you had!
I just made these cookies, and they are fantastic! We enjoyed this flavorful new spin on the traditional chocolate chip cookie recipe. Yum. Yum!