These soft and chewy chocolate chip banana bread oatmeal cookies are super easy to whip up and are made with NO butter or eggs. They’re low in added sugar, low in fat, and BIG on banana bread flavour.
I feel like everyone has that one staple food that they always need to have on hand. That one food that they’d be willing to brave a blizzard to go out and buy. That one food they could happily survive off in the event of a zombie apocalypse. And for me, that one food is bananas. Perfectly pre-packaged, no cooking required, full-of-health-benefits bananas. Love those things.
Given my slightly higher than average consumption of them, I’ve fallen into the habit of picking up a bunch or two whenever I’m in the store, even if I still have plenty at home. This way I know that I’ll always have some nice spotty ones on hand, which is especially helpful during the cold winter months when they take forever to ripen and stores like to sell them when they’re still basically neon green. Any extras I might end up with are frozen or turned into cookies.
Okay, that last one isn’t entirely true. I don’t normally make cookies out of bananas, but I do when I get hit by the baking bug at 5 AM only to realize that I don’t have any eggs in my fridge. Womp, womp. I know eggs are a lot of peoples One Food, but evidently they’re not mine.
Luckily, in addition to things like chia, flax, yogurt, oil, pumpkin, and applesauce, bananas can be used to replace eggs in a lot of recipes… and bananas I have in spades. I mean — yes — they make the end result taste banana-y, but I can’t think of how that could ever be a bad thing… especially when chocolate is involved…
Oh.my.word. Can we just talk about how soft and pillowy these cookies are? And how each bite presents you with the perfect combination that is bananas and chocolate? These cookies legit taste like a slice of banana bread, and their texture is somewhere in between a cookie and a quick bread — a little cakey, but still wonderfully chewy.
They also aren’t overly sweet and only contain 1/4 cup of sugar for the whole recipe… which is a good thing considering I polished off the entire batch in just under two days. On my own. Mmm hmm. I blame a weekend of snowboarding and a few days of study-induced munchies, but by the time you read this, these cookies are no more. Well, not unless you want to get into specifics about the whole digestion, absorption, and elimination process… which I’d rather not do.
Instead, I’d like to remember them as they were when they were whole. Soft. Chewy. Banana-y. Egg-free. Dairy-free. Healthy. Easy. And delicious.
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- 3/4 cup (90 g) whole wheat flour
- 1/2 cup (40 g) rolled oats
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp (15 ml) coconut oil, melted
- 1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1/3 cup (60 g) vegan chocolate chips
- Preheat oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine flour, oats, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together coconut oil, banana, sugar, and vanilla.
- Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips.
- Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten them slightly.
- Bake 12-14 minutes, or until edges begin to turn golden brown.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to a week.
Keywords: banana bread cookies, chocolate chip banana bread cookies, healthy oatmeal cookies, oatmeal cookies, recipe, vegan cookies
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