Go Back
To make Chocolate Chip Banana Oat Cookies, gather these ingredients: - 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup almond flour - 1/4 cup honey or maple syrup - 1/2 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup dark chocolate chips - 1/4 cup chopped walnuts (optional) Each ingredient plays a key role in flavor and texture. Use ripe bananas for natural sweetness. Rolled oats give the cookies a nice chewy feel. Almond flour adds a nutty taste and a tender crumb. Honey or maple syrup provides extra moisture and sweetness. For the chocolate chips, dark chocolate adds a rich taste. If you prefer milk chocolate, that works too! Chopped walnuts give a nice crunch but feel free to skip them if you’re not a fan. You can change some ingredients based on what you have. If you need a gluten-free option, use certified gluten-free oats. Instead of almond flour, try oat flour or all-purpose flour. If you want to avoid sugar, use mashed bananas and omit the sweetener. For a vegan option, replace honey with maple syrup. Always adjust your choices based on taste and health needs. Start by preheating your oven to 350°F (175°C). Next, line a baking sheet with parchment paper. This step keeps cookies from sticking and makes cleanup easier. In a large mixing bowl, mash the two ripe bananas well. Add in the honey or maple syrup and the vanilla extract. Mix everything until it becomes smooth. This mixture is the base for your cookies. In another bowl, combine the rolled oats, almond flour, baking soda, and salt. Stir these dry ingredients well to mix them evenly. This step ensures that every bite has the right flavor and texture. Now it's time to shape your cookies! Use a tablespoon to scoop portions of the dough. Place them on the prepared baking sheet, leaving about 2 inches between each scoop. Gently flatten each cookie with the back of the spoon. These cookies won’t spread much when they bake. Bake the cookies in the oven for 10 to 12 minutes. You want to see the edges turn golden brown. Once done, take them out and let them cool on the baking sheet for 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your warm, delicious cookies! To get chewy cookies, use more mashed bananas. They add moisture. You can also bake for a shorter time. For crispy cookies, add more almond flour. Bake them a bit longer until the edges turn golden. The key is to find the right balance. Always use dry measuring cups for dry ingredients. For sticky items like honey, use a liquid measuring cup. Make sure to level off your measuring cups. This gives you the right amount for baking. Too much or too little can change the cookie texture. Do not skip the baking soda. It helps the cookies rise and become light. Mixing too much can make them tough. Stir just until combined for the best texture. Lastly, let the cookies cool for a few minutes on the sheet. This keeps them from breaking when you move them. {{image_2}} You can make these cookies gluten-free. Use certified gluten-free oats instead of regular oats. You can also swap almond flour for gluten-free flour blends. These options keep your cookies safe for those with gluten allergies. To make these cookies vegan, replace honey with maple syrup. This swap adds sweetness and keeps the recipe plant-based. Ensure your dark chocolate chips are dairy-free. This way, everyone can enjoy delicious treats without worry. Want to mix it up? Try adding different flavors. You can fold in dried fruit, like cranberries or raisins. Chopped nuts, like pecans or almonds, add crunch. A sprinkle of cinnamon gives warmth. Get creative with your own favorite flavors! To keep your Chocolate Chip Banana Oat Cookies fresh, store them in an airtight container. Make sure the cookies are completely cool before sealing them. This helps prevent moisture build-up, which can make them soggy. You can place parchment paper between layers to avoid sticking. If you want to enjoy these cookies later, freezing is a great option. Start by placing the cooled cookies in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag or container. Make sure to remove as much air as possible to avoid freezer burn. When stored properly at room temperature, these cookies last about 5 days. If you freeze them, they can stay fresh for up to 3 months. Just remember to thaw them in the fridge or at room temperature before enjoying. This keeps the texture nice and soft. Yes, you can use rapid oats. They will make the cookies softer. The texture might change a bit, but they should still taste great. I like using rolled oats for a chewier bite. To make these cookies sugar-free, use ripe bananas as your sweetener. You can skip the honey or maple syrup. The bananas provide natural sweetness. You can also use sugar-free syrup if you prefer. You can use oat flour or whole wheat flour instead of almond flour. Both options work well. If you want a nut-free option, try using sunflower seed flour. Be sure to check for allergies. Absolutely! Dried fruit adds a nice touch. You can use raisins, cranberries, or chopped dates. Just make sure not to overload the dough. Too many mix-ins can make the cookies fall apart. The best way to reheat leftover cookies is to use the oven. Preheat it to 300°F (150°C). Place the cookies on a baking sheet for about 5 minutes. This will keep them soft and tasty. You can also heat them in the microwave for a quick fix. Just heat for 10-15 seconds. This blog post covered key points to bake great cookies. We shared ingredients, options, substitutions, and easy steps to prepare them. I highlighted tips for chewy versus crispy cookies and common mistakes to avoid. You also learned about gluten-free and vegan variations. Lastly, I explained the best storage methods and answered common questions. With these insights, you can confidently make cookies that delight everyone. Enjoy the fun of baking!

Chocolate Chip Banana Oat Cookies

Discover the joy of baking with these Choco-Banana Oat Delights! These easy and delicious cookies blend ripe bananas, rolled oats, and dark chocolate for a guilt-free treat everyone will love. Perfect for snack time or dessert, they're made with wholesome ingredients and ready in just 30 minutes. Click through to explore the full recipe and create these tasty delights in your own kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup almond flour

1/4 cup honey or maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), and vanilla extract, mixing until smooth.

      Stir in the rolled oats, almond flour, baking soda, and salt until well combined.

        Fold in the dark chocolate chips and chopped walnuts, making sure they are evenly distributed throughout the dough.

          Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them 2 inches apart. Gently flatten each cookie with the back of the spoon since they won’t spread much during baking.

            Bake for 10-12 minutes, or until the edges are golden brown.

              Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies