Chocolate chip banana oatmeal cookies made with healthy ingredients and loaded with plenty of chocolate and oats! They’re gluten-free, vegan, and make a perfect snack for any time of the day!
Cookies for breakfast!!
And no, I’m not pranking you (April Fool’s was yesterday). You definitely can eat these chocolate chip banana oatmeal cookies for breakfast if you wanted to. Or with breakfast. Or before breakfast while you’re waiting for your actual breakfast to finish cooking.
Not that I’ve done that last one or anything. Ahem. But let’s just say that quick oats aren’t that quick when the morning hunger hits hard.
That’s neither here nor there at this point tho, because I mostly just want you to say hello to my newest snacking OBSESSION.
I whipped up my first batch of these cookies on – I want to say it was Tuesday two weeks ago? – and I’m already on batch #7. Or maybe it’s 8 at this point…
Either way! It’s not because I’ve been trying to tweak them to perfection, but because I can’t get enough of their perfection. And I know, I know – way to toot my own horn – but I’m really not sure how else to convey to you guys how much I adore them. Like… these just might become my new soft and chewy protein granola bars in terms of how many times I end up making them… and I’ve made those things over 100x over the years.
But these cookies are slightly crispy on the outside, soft and chewy on the inside, packed with plenty of oats and chocolate, and made with the wholesome kinds of ingredients that make them perfect for any time of the day.
So let’s talk deets.
I decided to make these cookies both gluten-free and vegan, mostly because I want to start dabbling in more allergy-free baking and cookies seemed like a good starting point. I just used a simple all-purpose gluten-free flour*, but you can use whatever you have on hand – including a regular flour if you don’t need these to be gluten-free. I’m not sure how replacing the flax “egg” with a normal egg would affect the texture, though, so I’d recommend sticking with that one.
For the chocolate, I just chopped up an 85% bar* into chunks, but you can also use semi-sweet chocolate chips* or even raisins or nuts if you want to make these slightly more “breakfast friendly.” One thing I will say, though, is that using a sweeter chocolate makes these cookies a little on the sweeter side, while a darker chocolate balances things out perfectly – but I guess it all depends on your tastebuds. I used to avoid dark chocolate like the plague, but it’s become my go-to over the years.
Other than that, I guess all that’s left to say is… happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
Chocolate Chip Banana Oatmeal Cookies
- Total Time: 18 mins
- Yield: 16 cookies 1x
- 1/2 medium-size ripe banana (~50 g)
- 1 tbsp (7 g) ground flaxseed
- 3 tbsp (45 ml) water
- 3 tbsp (45 ml) lightly flavoured vegetable oil*
- 1/3 cup (66 g) cane sugar
- 1 tsp vanilla extract
- 2 cups (160 g) quick cooking oats
- 3/4 cup (90 g) all-purpose gluten-free flour**
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (80 g) chocolate chips/chunks
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- Mash the banana in a medium-size mixing bowl. Add the ground flax, water, vegetable oil, sugar, and vanilla, mixing until fully combined. Set aside.
- In a large mixing bowl, combine the oats, flour, cinnamon, baking soda, and salt. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, and flatten each cookie slightly. They won’t change shape much while they bake, so shape them how you want the finished product to look.
- Bake for 8 – 10 minutes, or until the edges begin to turn golden brown. Remove your cookies from the oven and let them cool for 5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
* I used canola oil, but feel free to use whatever you have on hand. I wouldn’t recommend using olive oil because of it’s strong taste. ** If your mix doesn’t have xanthan gum, you might want to add 1/4 tsp to the dry ingredients if you have problems with getting the cookies to hold together. You can also use regular all-purpose flour if you don’t need these to be gluten-free.
- Prep Time: 10 mins
- Cook Time: 8 mins
Keywords: banana, chocolate chip, cookies, gluten-free, healthy, oatmeal, recipe, snack, vegan
Looking for more healthy cookie recipes? Try one of these!
Chewy Flourless Oatmeal Cookies
Almond Joy Oatmeal Cookies
Gluten Free Vegan Chocolate Chip Cookies
Chocolate Chip Banana Bread Oatmeal Cookies
Blueberry Banana Oatmeal Cookies
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
Delicious, Now I can eat cookies for breakfast! Recipe was simple and came together quickly. The banana taste is not overwhelming, and there is a perfect balance with the sweetness. Mine turned out on the smaller side due to my scoop choice, but they are a great snack and perfect for kiddos lunch/snack box. I did use regular AP flour and added the xantham gum, per the tip, and they formed beautifully.
It’s also a good idea to have cash to make splitting the bill easier or just in case the place you’re going doesn’t take credit cards.
Even if your date ends up treating you, make sure you have the ability to at least offer to pay. Double-check that your preferred credit card is in your wallet and that your wallet is in your purse or jacket pocket.
I’ve been making this forever and love it so very much. It’s really great to bring to work/ family/ friend get togethers where you never know what everyone can eat. They’re very filling which is also great so you don’t feel the need to stuff your face with cookies before/ after a meal or as a snack and feel guilty. Just sent the recipe to one of my wife’s coworkers because she loved them so much too. Great to spread the gluten-free love ❤️
Amanda @ .running with spoons.
I’m so glad you like them! Thanks so much for taking the time to let me know.
Yumly. I need just one please.
Yummly. I need just one please
Ok, just made these and i lurve em! I doubled the recipe because – whole banana, and used the single lonely egg in my fridge instead of flax seed. Oh and my oats are the long cook kind…BUT otherwise i followed the recipe and these are great! Kinda cakey, very soft, and yummy! Thanks spoons!
Joyce @ The Hungry Caterpillar
Um. Heck yes! That is all.
Woooow they look perfect!! I guess I have to try them out tomorrow:))
Girrrll these look like absolute perfection. With breakfast, for breakfast, BEfore breakfast, ALL of the above please.
Hey, I just wanted to say that I’ve just started reading your blog (I. E. Actually reading posts instead of glancing at recipes people pinned) and saying so on a post involving the best type of cookies seemed like a good place! I’ve made a recipe very similar to this that I adapted from some cookbook, and they were so good! I’m going to try your version now. . . once I restock on bananas. (I completely agree with your post about fruit being considered unhealthy by some people: I go through any kind of fruit like a fruit bat☺! Didn’t mean to make this so long: I’ll shut up now!
Heather @ Polyglot Jot
Growing up I hated anything but milk chocolate…now I can’t stand anything but super dark! Everything else tastes fake and disgusting to me now!
These however look delicious! I’ve been obsessed with banana/chocolate/oat anything lately!
Chocolate chip banana cookies? Those are two of my very favorite ingredients. I love how you chopped a bar, because it seems like it studded the whole cookie with chocolate.
Erin @ The Almond Eater
Ohhh I’d eat these for breakfast any day–the texture is spot on!
Ooomyyygoshhh these look so fudgy and chewy!
They also happen to look amazing too.
Yum!! They look amazing!!
Casey the College Celiac
I’ve always been a dark chocolate kind of girl, but they’re all fair game in baking!
Gosh I’m such a sucker for a chocolate chip oatmeal cookie. These look amazing, I’ll have to try them out!
Carrie this fit chick
I also chop up bars for baking! So much better than buying chips… the chips are tiny and lame. These look so gooey and moist!
Allergy friendly, yes! So many of your recipes are and I really appreciate it. I have a kiddo with food allergies, but the silver lining is that recipes he can eat are usually very wholesome and therefore great for MY waistline! I’m a regular here on your blog. We make the brownie batter baked oatmeal quite often –I’m probably half of your page views on that one lol
yay! perfect timing! i know what i’m making today with my overripe bananas!!
you had me at oatmeal cookie. Are these in your book? Loving it! just made the ricotta oat muffins!
p.s are you getting my texts and emails? LOL! It’s about your fabulous cookbook my lovely friend!