Description

These banana bread chocolate chip cookies are soft, chewy, and packed with classic banana bread flavors. They’re a healthy, easy treat perfect for breakfast, snacks, or dessert, made with wholesome ingredients and pantry staples.

Ingredients

Scale

2 large or 3 medium ripe bananas, mashed (about 1 cup / 240g)
1 cup old-fashioned rolled oats (100g)
3/4 cup whole wheat flour (90g)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut oil, melted and cooled (60ml)
1/3 cup pure maple syrup (80ml)
1 teaspoon vanilla extract
1 large egg, room temperature (or 1 flax egg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water)
1/2 cup semi-sweet chocolate chips (85g)
Optional: 1/3 cup chopped walnuts or pecans (35g)
Optional: pinch of nutmeg or handful of shredded coconut

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, mash the bananas until mostly smooth.
Add melted coconut oil, maple syrup, vanilla extract, and egg (or flax egg) to the mashed bananas. Whisk until well combined.
In a medium bowl, stir together rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
Pour the dry ingredients into the wet banana mixture. Stir gently with a spatula or wooden spoon until just combined.
Fold in chocolate chips (and nuts or other add-ins, if using). The dough will be thick and a little sticky.
Using a cookie scoop or spoon, drop 2-tablespoon portions of dough onto the prepared baking sheet, spacing about 2 inches apart. Gently flatten each mound.
Bake for 10-12 minutes, until edges are set and tops look just dry but still soft.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan, use a flax egg and dairy-free chocolate chips. Chill dough for 15 minutes for thicker cookies. Don’t overmix the dough for best texture. Store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 7
Sodium: 70
Fat: 4
Saturated Fat: 2.5
Carbohydrates: 17
Fiber: 2
Protein: 3

Keywords: banana bread cookies, healthy cookies, chocolate chip, banana cookies, easy snack, whole wheat, oats, healthy dessert, gluten-free option, dairy-free option