Banana Oatmeal Chocolate Cookies stack of four feature
healthy recipes | Recipe | recipes

Banana Oatmeal Chocolate Cookies

March 12, 2020

Are you ready for a 4-ingredient chocolate fix? These Banana Oatmeal Chocolate Cookies are a healthy alternative will satisfy your chocolate cravings without the guilt.

Basically baked oatmeal in cookie form, you can make these Banana Oatmeal Chocolate Cookies in no time. Perfect for those brown bananas you need to use up!

Banana Oatmeal Chocolate Cookies - guilt-free chocolate fix

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Who else is a chocoholic? I don’t know if I could go a full day without chocolate. I will also admit that my chocolate cravings can get out of control.

So, I’m always on the lookout for better chocolate choices. Just enough to satisfy my cravings, but also something I can feel pretty good about.

Banana Oatmeal Chocolate “Cookies”

This Banana Oatmeal Chocolate Cookie recipe is basically baked oatmeal. It’s not exactly like a “cookie” but it holds together and is the perfect snack.

With just bananas and oatmeal to bind them together, they have a different texture. That is why it’s important to form them into a thin cookie shape and cook the full time. If you don’t, you will end up with something that is rubbery in texture.

I don’t share this to make them sound unappetizing. Obviously, I love this recipe for a satisfying chocolate fix. I make them all the time! However, besides the cookie shape, they don’t exactly have the crisp cookie crunch.

Also Read: Healthy Spinach Hulk Muffins

Banana Oatmeal Chocolate Cookies stack of four

Just four ingredients… or something like that

The best part about this Banana Oatmeal Chocolate Cookies recipe is that there is only 4 ingredients! It’s so easy!

It’s also the perfect way to use up your very ripe bananas. I look forward to anytime the family doesn’t eat the bananas before they turn brown. They immediately get snatched up for this recipe!

As long as you also have cocoa powder and oats in your pantry, you are all set!

Wait, that’s only three ingredients… Yep, with just those three you can make Banana Oatmeal Chocolate Cookies. However, if you also have a little vanilla extract and mini chocolate chips, you can make them even better.

Ok, wait, that’s 5 ingredients? Well, I figure if only the first three ingredients are mandatory and the second two are optional, let’s average that out and just go with four. Right?…

Also Read: Spoonful of Sugar Cookies

Making the perfect Banana Oatmeal Chocolate Cookies

There are a couple things you have to do to get these cookies right.

First, mixing the ingredients in the right order will help immensely. Start by smashing the bananas in a bowl and getting them as smooth as possible.

Mashed bananas

Next, add the cocoa powder so it mixes in well with the smashed banana. A little vanilla extract just makes it feel like we’re baking real chocolate chip cookies.

Mashed bananas and cocoa powder

Once all that is mixed together, start adding the oatmeal.

Depending on the size of the bananas you might want to add more oatmeal to the mix. If it’s looking a little wet, slowly add a bit more oatmeal one 1/4 cup at a time.

The more you make them, the more you’ll understand the consistency you like.

Mashed bananas, cocoa powder, oats, and mini chocolate chips

Last, a couple tablespoons of mini chocolate chips make these seem like a real cookie. I’ve had them without and they’re good, but a little melted chocolate brings them up to a level that totally satisfies a chocolate craving.

Another tip, I mentioned before, is that these will not expand on the pan in the oven. They have to be shaped before they go into the oven. For a better consistency, I recommend patting them nice and thin, less than a half inch.

Also Read: Ground Turkey and Green Bean Stir Fry

The pan everyone needs

I have to give my favorite pan it’s very own section. I have been raving about USA pans since way back in 2012 or 13 when I told you all about how we make enough frozen breakfast sandwiches to last 3 weeks.

USA Pans are amazing for a recipe like this. No need to spray and, once the cookies cool and firm up, you just give them a gentle twist and they lift off the pan easily.

I’m pretty obsessed with these pans. I have 4 half sheet pans, 2 quarter sheet pans, one extra large sheet pan, one cake pan, and one muffin tin. That might not be all, either! You can’t go wrong with these pans. So, I can’t recommend this full set enough.

Banana Oatmeal Chocolate Cookies on USA Pan

Easily alter this recipe on a “per banana” basis

One of the great things about these Banana Oatmeal Chocolate Cookies is that they’re very flexible. We aren’t really working with science here and needing the right amount of flour, baking soda, etc. Each time I make them I have a different number of bananas I want to use up, and it always works.

Just think of everything as “per banana.”

So, for each banana in the recipe you can figure 1 cup of oats, 1 tablespoon of cocoa powder, and one tablespoon (or less) of mini chocolate chips. As you include more bananas, you don’t always need the full amount of cocoa powder, but this is still a very easy way to remember.

Banana Oatmeal Chocolate Cookies stack of four on table

So, let’s get to that recipe, shall we?

Yield: 9 cookies

Banana Oatmeal Chocolate Cookies

Banana Oatmeal Chocolate Cookies stack of four on table

Are you ready for a 4-ingredient chocolate fix? This healthy alternative will satisfy your chocolate cravings without the guilt.

Basically baked oatmeal in cookie form, you can make these Banana Oatmeal Chocolate Cookies in no time. Perfect for those brown bananas you need to use up!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 ripe bananas
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups oats (rolled oats or quick oats)
  • 4 tablespoons mini chocolate chips

Instructions

  1. Pre-heat oven to 350 degrees
  2. Mash bananas
  3. Add cocoa powder and mix until nearly smooth
  4. Add vanilla extract and mix
  5. Slowly add in oats. Depending on the size of your bananas, slowly add extra by 1/4 cup if it looks too wet
  6. Stir in mini chocolate chips
  7. Split into 9 equal parts and shape into thin cookies on the baking sheet
  8. Bake for 20 minutes
  9. Allow to cool before removing from the sheet pan
  10. Enjoy!

Notes

These make 9 rather large cookies.

For a firmer, less rubbery feel, keep cookie shapes thin, bake the entire time, and cool before removing from sheet pan.

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