Satisfy your sweet tooth with these soft Banana Oatmeal Cookies with chocolate chips. These gluten-free cookies are made with almond butter, oats, bananas, and almond flour. Baked to perfection then dipped in dark chocolate and topped off with chopped pistachios and coconut. They make the perfect snack or dessert that the whole family will love.
Looking to bake this week? Make these soft and delicious Banana Oatmeal Cookies! Made with 10 wholesome ingredients these cookies are perfect for breakfast, snacking, or dessert. Make these cookies healthy and skip dipping them in additional dark chocolate.
I’m not kidding when I say these are the perfect treat to satisfy your sweet tooth. How do I know this? I might have eaten half of the batch after “test tasting” them!
TIPS WHEN MAKING YOUR BANANA OATMEAL COOKIES
- I used dark chocolate chips for my oat bites. However, if you are not vegan you can substitute the dark chocolate with milk chocolate. If you can’t find vegan chocolate chips you can use a dark chocolate bar and break it into pieces.
- This recipe requires a syrup, I used maple syrup but agave or date syrup will also work as well.
- I recommend using old fashioned oats for this recipe. They hold their texture better when added to the wet mixture.
- Before making your cookie dough preheat your oven to 350 degrees F (176 C) and line a large baking pan with parchment paper.
- In a large bowl combine all of your dry ingredients together and mix.
- After you have mixed your dry ingredients you will want to prepare your wet ingredients. Mash your banana into a paste using a fork. In a separate bowl combine the wet ingredients together and mix.
- Add the wet and dry and ingredients and mix forming a sticky dough. Place your cookie dough in the refrigerator and let chill for 30 minutes.
For this cookie dough I made 12 medium cookies. If you want to make smaller cookies I would adjust the baking time slightly, and the same goes for if you want larger cookies.
Using a small cookie scoop or spoon scoop the dough into small balls. I personally like to use a cookie scoop to insure each ball is about the same size. You might need to use your hands after scooping to make sure the dough is formed into a tight ball.
After you have made your cookie dough into balls flatten them slightly using a fork or your hands. If they slightly crumble on the sides during this process just use your hands to form it back. Pop your cookies in the oven for 11-13 minutes. Completely let them cool before removing them from the pan. Unless they are completely cooled they can fall apart easily.
I decided to take these cookies to another chocolate level by dipping them in dark chocolate and sprinkling them with chopped pistachios and coconut. These oatmeal cookies are slightly soft so if you plan on dipping them in chocolate just make sure your chocolate is very thin so they do not break when dipping. To thin the chocolate ( I used 1 cup of chocolate) I added a teaspoon of coconut oil to make it thinner. To make an even thinner consistency add an additional teaspoon of coconut oil.
Combine both the chocolate and coconut oil in a microwave safe bowl. Microwave in 30 minute intervals, stirring between each interval, until the chocolate is completely melted.
Don’t have pistachios or coconut to sprinkle on top of your cookies? No worries here are some other great toppings to use.
Cookie Toppings
- Chopped Walnuts
- Chopped Pecans
- Sprinkles
- Sliced Almonds
- Chopped Peanuts
- Chopped Hazelnuts
- Dried Fruit
When you make these Banana Oatmeal Cookies with Chocolate Chips I would love it if you would snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
These Banana Oatmeal Cookies with Chocolate Chips are:
Luxurious
Decadent
Gluten Free
Easy to make
Will Satisfy your sweet tooth
Banana Oatmeal Cookies
Satisfy your sweet tooth with these soft Banana Oatmeal Cookies with chocolate chips. These gluten-free cookies are made with almond butter, oats, bananas, and almond flour. Baked to perfection then dipped in dark chocolate and topped off with chopped pistachios and coconut.
Banana Oatmeal Cookies
- 1 ½ cup (375 mL) old fashioned oats, certified gluten-free oats
- 1 cup (250 mL) almond flour
- ¼ tsp salt
- ½ tsp baking soda
- 1/3 coconut oil, softened
- 3 Tbsp maple syrup
- 1/4 cup (60 mL) almond butter
- 1 tsp vanilla extract
- 1 medium banana, mashed
- 1/2 cup (125 mL) vegan chocolate chips
Directions
- Preheat your oven to 350 degrees F (176 C) and line a large baking pan with parchment paper.
- In a large bowl add the oats, almond flour, salt, baking soda, and chocolate chips and mix.
- In a small bowl combine the coconut oil, maple syrup, almond butter, vanilla, mashed banana and mix. Add these wet ingredients with the dry ingredients and mix until a cookie dough has been formed. Place the dough in the refrigerator for 30 minutes to chill.
- Using a cookie scoop or spoon scoop and roll dough into small balls and place on the pan. Using a fork or your hands slightly flatten your cookies. If they slightly crumble on the sides during this process just use your hands to form it back.
- Bake the cookies for 11-13 minutes. If they look undercooked, leave them in the oven for a couple more minutes. Just watch them very carefully.
- Let the cookies cool for 10 minutes before removing them from the cookie sheet, then transfer them to a wire rack to completely cool. Unless they are completely cooled they can fall apart easily.
Make it Your Own
- Want to dip your Banana Oatmeal Cookies in chocolate? See the notes section above.
- If you are not vegan substitute dark chocolate for white or milk chocolate.
- If you want these cookies to be on the healthy side, skip dipping them in chocolate.
- Store these in the refrigerator in an airtight container up to 1 week .
Delicious!! Thank you. 🙂
Wow these were SO delicious!!! My husband and I ate the entire batch in one night… and wanted more 🙂 We loved your idea to dip them in chocolate – it was easy and really added to the overall deliciousness! We just keep finding more and more recipes of yours that instantly become staples in our home… THANK YOU for sharing!
I am so happy you like them! Thank you so much for sharing this with me.
Ok, I used ap flour and sunflower nut butter. After they chilled in the fridge for about an hour I noticed that the batter turned green on the parts that was exposed to air. Is this normal?!?
Hi Chelsea, thats so odd that they turned green. That shouldn’t have happened.